My sister bought the newest book by British youtuber Tanya Burr. The book is called Tanya bakes and it’s filled with sweet recipes. We have been trying several recipes from there in the past few months. They have all turned out good, which was little surprise because you know there are always recipes that sound delicious but then just taste bad.
I wanted to share my favorite recipe from the book with you. Salted chocolate pie. We ate the whole pie basically in one day… And yes, I am little ashamed to admit that but how can you help yourself when something is just so delicious?
We didn’t follow the recipe perfectly because we didn’t add salt to the mixture/dough (which Tanya did in her recipe). We just decorated the pie with sea salt flakes, which gave it enough salinity for our taste. We also made some changes to the ingredients because it’s hard to find some stuff from Finland that people in England use for baking. Anyway here’s the recipe with our touch:
Salted chocolate pie
Prep time: 40 minutes – chilling time: at least 4 hours
You will need about 20cm round tart tin (we used heart shaped one as you can see, it gave the pie nice final touch).
- 175g chocolate cookies
- 45g unsalted butter, melted
- about 90g dark chocolate
- about 40g milk chocolate
- 2 decilitres double cream
- Pinch of vanilla sugar
- 30g unsalted butter
- sea salt flakes for sprinkling
Blend the cookies in a food processor until fine. Add the melted butter. Mix thoroughly until the butter is well dispersed and the cookies hold its shape when pressed together between two fingers. Tip the mixture into the tart tin, and gently but firmly press it against the base and sides to create the tart shell. Chill in the fridge for at least 2 hours, or overnight.
Break up the dark and milk chocolate into small pieces. Pour the double cream into a pan and simmer over a medium heat. Add vanilla sugar, then take off just before it starts to boil. Add the chocolates and butter. Stir until the mixture is smooth and all the chocolate has melted.
Pour the mixture into the tart thin. Gently shake the tin to allow the chocolate to settle evenly, then leave to the fridge to set for at least two hours.
Sprinkle sea salt flakes on top to serve.