Chocolate chantilly pie

Ingredients

• 200 g (1 1/2 cups)plain flour
• 50 ml (1/4 cup)cold water
• 100 g (1/2 cup)cold margarine
• 1 teaspoongranulated sugar
• 100 g (3 1/2 ounces)dark chocolate
• 50 g (1/4 cup)margarine
• 75 g (1/2 cup)dark brown sugar
• 2eggs
• 200 ml (1/2 pint (236 ml))double cream
• 1 tablespoonicing sugar
• 1 teaspoonvanilla extract
• To tastegrated chocolate, for garnish

Instructions

1. 1

   Make the pastry

   For the pastry, pulse the flour, granulated sugar and cubed margarine in a food processor until the mixture resembles fine crumbs. Tip into a bowl, add the cold water and knead by hand until the dough comes together.

2. 2

   Chill the dough

   Shape the pastry into a square, wrap it in cling film and refrigerate for about 45 minutes.

3. 3

   Heat the oven

   Preheat the oven to 180°C (350°F).

4. 4

   Roll the pastry

   Take the pastry out of the fridge and place it on a sheet of baking paper on the work surface. Roll it out with a rolling pin, dusting the pin with a little flour.

5. 5

   Bake the case

   Line a 24 cm (9 1/2-inch) pie tin with the pastry, keeping the baking paper underneath. Prick the base with a fork, cover it with dried beans to stop it rising, and bake for about 25 minutes until lightly golden.

6. 6

   Cool the case

   Turn off the oven, remove the beans and leave the pastry case to cool to room temperature.

7. 7

   Melt the chocolate

   For the filling, put the broken chocolate and 50 g margarine in a bowl and melt them in the microwave. Stir until smooth and creamy, then set aside.

8. 8

   Mix the filling

   Using an electric mixer on medium speed, beat the eggs and dark brown sugar until creamy. Add the chocolate mixture and beat for 2 to 3 minutes until well combined. Pour the filling into the pastry case and refrigerate for 1 hour.

9. 9

   Whip the topping

   Whip the cream with the icing sugar and vanilla extract until stiff peaks form. Take the pie from the fridge and spread the chantilly over the chocolate layer. Refrigerate for a further 2 to 3 hours.

10. 10

    Garnish and serve

    Take the pie out of the fridge, garnish with grated chocolate and serve.

What is chocolate chantilly pie?

This Portuguese-cuisine dessert pairs a baked pastry shell with a chocolate filling and chantilly, the sweetened whipped-cream topping. Its appeal is the contrast between crisp pastry, dense chocolate and a light, creamy finish.

In this version, the chocolate layer sets in the fridge before the chantilly is spread on top. That chilling time helps keep the layers distinct when the pie is sliced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 4g protein, 23g carbs, 15g fat.

The flour and sugars provide most of the carbohydrates, while the margarine, chocolate and cream contribute much of the fat. Eggs and cream supply some protein; balance a slice with fresh fruit for a less heavy dessert plate.

A tender pastry case

Cold margarine: pulsing it with the flour creates fine crumbs for a short pastry. Add the water and knead only until the dough holds together, rather than working it for a long time.

Chilling: the 45-minute rest makes the dough easier to roll and helps it keep its shape in the oven. Roll it on baking paper so it is easier to transfer to the tin.

Blind-baking the base

Pricking and weighting: fork holes and dried beans help stop the pastry base puffing up as it bakes. Spread the beans across the base, rather than piling them in one place.

Colour cue: bake for about 25 minutes at 180°C, until the pastry looks lightly golden. Remove the beans after baking and allow the case to cool fully before adding the filling.

Getting a smooth chocolate filling

Melt gently: heat the chocolate and margarine in the microwave, checking as they melt so they do not scorch. Stir until the mixture is creamy before adding it to the eggs and sugar.

Mixing: beat the eggs and brown sugar until creamy, then combine with the chocolate for 2 to 3 minutes. Refrigerate the filled case for 1 hour before topping.

Whipping the chantilly

Cold cream: chilled double cream is easier to whip to stiff peaks. Stop once the peaks hold their shape, as continued beating can make the cream grainy.

Layering: spread the chantilly over the chilled chocolate filling, then refrigerate the pie for another 2 to 3 hours. This gives the topping time to settle before serving.

Serving and slicing

Finish the pie with grated chocolate just before serving for a simple garnish. Use a sharp knife and wipe it between slices to keep the layers neat.

The pie is rich, so serve it in modest slices alongside fresh berries or fruit. A plain coffee or tea also works well with the chocolate and cream.

Recipe notes & tips

• Measure the pastry water accurately and add it all before kneading just until the dough comes together.
• Roll the pastry on baking paper to make transferring it to the pie tin easier.
• Let the pastry case cool completely before pouring in the chocolate filling.
• Stir the melted chocolate and margarine until smooth before mixing them into the eggs.
• Chill the pie for the full stated times so the filling and topping have time to set.
• Grate the garnish shortly before serving for a fresh finish.

Variations

• Chocolate choice: use a dark chocolate with a different cocoa intensity to adjust the filling's bittersweet flavour.
• Citrus note: add a little finely grated orange zest to the chocolate mixture for a fragrant twist.
• Berry topping: serve with fresh raspberries or strawberries for a tart contrast.
• Coffee hint: add a small amount of espresso to the melted chocolate for a deeper flavour.
• Pastry flavour: add a pinch of cinnamon to the flour for a gently spiced base.

Common mistakes to avoid

• Overworking the pastry: knead only until it holds together, or the baked case may be tough.
• Skipping the chill: refrigerate the dough for about 45 minutes so it is easier to roll and handle.
• Leaving the base unweighted: cover it with dried beans after pricking so it does not rise during baking.
• Filling a warm case: cool the pastry to room temperature before adding the chocolate mixture.
• Overwhipping the cream: stop when stiff peaks form to keep the topping smooth.
• Rushing the final chill: refrigerate for another 2 to 3 hours after adding the chantilly so the pie is easier to serve.

How to store

Cover and refrigerate the pie, and eat it within 2 days. Serve it chilled; avoid heating it, as the chantilly topping will soften.

Frequently asked questions