Mix the flour with
the butter, the sugar and 1 egg. Knead this mixture well, roll it out
and line a greased baking pan with it. Put it in the fridge for 1 hour.
Bake the pie 15 minutes blind at 180 degrees
Celsius; take out the filling and
bake 5 minutes At 150 degrees Celsius.
In the meantime, melt the chocolate with a few tablespoons cream; add
the rest of the cream, stir well. Add the eggs and the lemon rind, keep
stirring. Pour this mixture into the pie and bake 30 minutes At
165 degrees Celsius. Allow the pie
to cool down and dust it with icing sugar.
Put the cranberries,
the raisins, the cinnamon and ginger powder, the sugar and the Porto
wine together and bring this mixture to the boil; simmer for 20 minutes,
switch off the heat and add the brandy. In the meantime, mix the butter
with the flour and the orange juice and knead for a few minutes. Allow
the dough to rest for 1 hour in the fridge. Roll it out and cut 10 big
circles to line small greased pie forms with and 10 small circles to
close them later. Put the raisin mixture inside the small pie forms
and close them with the small dough circle. Bake them 10-15 minutes
in the oven at 220 degrees Celsius,
watch them closely because they burn easily.