Pear chocolate pie
Chocolate chili pie
- 160 GRAM FLOUR
- 200 GRAM BUTTER
- 30 GRAM ALMOND PASTE
- 2 CHILLIES, chopped
- 4 TBSP OIL
- 75 GRAM SUGAR
- 200 GRAM DARK CHOCOLATE
- 5 EGGS
- ICING SUGAR
Mix the flour with the butter, 1 egg yolk and 50 gram sugar and knead to a dough. Roll it out on a floured board and line a round cake tin with it. Sprinkle the chocolate on the dough and arrange the pear slices on the chocolate. Beat the remaining egg yolks with the remaining sugar and the cream and pour this over the pears. Bake the pie 10 minutes in the oven at 200 degrees Celsius, lower the temperature to 175 degrees Celsius and bake 20 minutes more.
Start one day beforehand by adding the oil to the chili peppers. Store in a dark place. The next day, mix the flour, almond paste, 50 gram sugar, 100 gram butter and 1 egg and knead to a dough. Roll it out and put it in a round oven tin. Put in the fridge for two hours. Bake blind for 20 minutes at 180 degrees Celsius. In the mean time, split one egg, and add the egg yolk to the remaining 3 eggs. Beat the eggs for one minute with the rest of the sugar. Melt the rest of the butter with the chocolate and add this to the eggs. Sieve the oil, throw the chillies out and add the oil to the chocolate. Pour this mixture into the pie and bake the pie 15 minutes more. Dust with icing sugar.
For more combinations of chocolate and chili pepper, see also chocolate chili truffles and white chocolates with pepper.
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