Salted chocolate pie

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.




Breakfast pancakes

Lately it has been raining a lot here in Finland, which makes the weather quite depressing. I thought it would be nice to do little throwback to the mid summer, since the sun was still shining back then.

I had a sleepover with my friend and we wanted to do big breakfast with pancakes, croissants, fruits and so on. I have never been big fan of pancakes, but that’s just because I have never succeed with making them. I always end up burning them or breaking them when trying to flip them around. This time we tried a recipe from, the pancakes were easy to cook  and they ended up being delicious. So I thought I could share it with you.


American pancakes 

prep time 40 minutes — cooking time 15 minutes


  • One big egg
  • 2 deciliters milk
  • 2 deciliters plain flour
  • 2 teaspoons baking powder
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla sugar (golden caster sugar)
  • Pinch of salt
  • 1 tablespoon of butter for cooking (canola oil etc.)



Break the egg into a large bowl. Mix together milk, flour and baking powder in another bowl, then add the sugars and salt. Mix them with the egg. At last add the butter and stir to a smooth batter then leave it to the fridge for a while.

Heat non-stick frying pan (teflo) and grease the pan lightly with butter. Pour some of the batter into a pan, about one or two table spoons. Remember that the batter will rise a lot. Cook both sides for few minutes, they are ready when they are golden and firm. Before you start to cook next one remember to re-greace the pan.

We ate the pancakes with maple syrup and berries but you can also serve them with yoghurt, butter, fresh fruits or whatever you prefer.