White chocolate pie
Mince pies
- 200 GRAM FLOUR
- 50 GRAM SUGAR
- 75 GRAM BUTTER, cold in cubes
- RIND FROM 1 LEMON
- 5 EGGS
- 300 GRAM WHITE CHOCOLATE
- 2 CUPS CRÈME FRAÎCHE
- 2 TBSP ICING SUGAR
- 120 GRAM COLD BUTTER, in cubes
- 250 GRAM FLOUR
- 2 TBSP ORANGE JUICE
- 150 GRAM DRIED CRANBERRIES
- 100 GRAM RAISINS
- 1 GLASS PORTO WINE
- 1 TSP CINNAMON POWDER
- 1/2 TSP GINGER POWDER
- 75 GRAM BROWN SUGAR
- 4 TBSP BRANDY
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 more 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 more 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.
