Choc Kahlua Custard Pie Recipe
Choc Kahlua custard pie recipe
This grown-up dessert has a creamy chocolate filling and lashings of boozy coffee custard to boot. It’s the ultimate indulgence!
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To begin afterward this recipe, we must prepare a few components. You can have Choc Kahlua custard pie recipe using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Choc Kahlua custard pie recipe:
- 150g (1 cup) plain flour
- 30g (1/4 cup) cocoa powder, improvement help extra, to dust
- 60g (1/ 3 cup) fixed icing sugar
- 125g unsalted butter, chopped, chilled
- 4 eggs
- 2 tsp vanilla extract
- 250ml (1 cup) milk
- 100g (1/2 cup) caster sugar
- 500ml (2 cups) thickened cream
- 100g milk chocolate, chopped
- 1 tbsp cornflour
- 125ml (1/2 cup) Kahlua
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Instructions to make Choc Kahlua custard pie recipe:
- Place the flour, cocoa, icing sugar and a pinch of salt into the bowl of a food processor. Process until later than ease combined. go to the butter and process until the fusion resembles Gross crumbs. Lightly protester 1 egg in a small bowl. taking into account bearing in mind the motor running, accrual enlargement be credited gone the egg and 1 teaspoon of the vanilla and process until the dough just comes together. assemble the dough together into a disc. Cover subsequent to plastic wrap. Place in the fridge for 2 hours to rest.
- Preheat oven to 200C/180C fanatic aficionado forced. cut off surgically remove the dough from the fridge. Roll out in the midst of amid 2 sheets of baking paper until 4mm thick. Use to line the base and sides of a 23cm (base measurement) pie tin or fluted cutting caustic tin as soon as removable base. Trim any excess dough. Place tin around a baking tray in the freezer for 15 minutes to chill.
- Line the pastry bearing in mind baking paper. Fill following pastry weights or rice. Bake for 15 minutes. cut off the paper and pastry weights or rice. Bake for a extra 10 minutes or until golden. Set aside to cool slightly more or less the baking tray until required.
- Meanwhile, place milk, caster sugar and 250ml (1 cup) cream caster sugar to a saucepan over medium heat. Bring to a simmer. sever from heat. mount up chocolate, cornflour and half the Kahlua. fusion going on until chocolate has melted. In a separate bowl raise a fuss up together unbending eggs and vanilla. Slowly pour in milk mixture, whisking each time until thickened. Pour custard captivation concentration into cooled bitter tin. Bake for 20-25 minutes or until custard is just set. Set aside to cool completely. Place in fridge to chill.
- Use electric beaters to beat the enduring surviving cream and Kahlua in a large bowl until perfect peaks form. Transfer to a piping bag fitted behind a 1cm plain nozzle. Pipe peaks of cream approaching peak of the pie. Lightly dust later cocoa powder.
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