Chocolate Raspberry Pie with Fresh Raspberries and Raspberry Coulis
Description
A beautiful dessert for chocolate lovers, this pie combines a crisp, buttery pastry shell with a luscious chocolate filling and fresh raspberries. Paired with a homemade raspberry coulis, it makes an elegant finish to a dinner party or a delightful treat for any special occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 3 sticks 340 g / 12 oz butter
- 5 –6 tablespoons water
- 2 egg yolks
- ½ teaspoon vanilla extract
For the filling:
- 200 g 7 oz dark chocolate
- 200 g 7 oz milk chocolate
- 3 egg yolks
- 1 cup heavy cream
- ¼ cup milk
- ¾ cup sugar
- 2 tablespoons butter
For the raspberry coulis:
- 2 cups fresh raspberries or thawed, if frozen
- ½ cup sugar
- ⅓ cup water or a bit more, if you prefer it runny
For the garnish:
- 1 ½ cups fresh raspberries
Instructions
To Prepare the Pie Crust:
- Place the flour in a large bowl. Cut the cold butter into small pieces and rub it into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and water. Mix until the ingredients come together to form a dough. Wrap the dough and refrigerate for 30 minutes.
- Preheat the oven to 200°C/400°F, positioning a rack in the center.
- Lightly grease a 30 cm/12-inch round tart pan. On a lightly floured surface, roll out the dough and carefully transfer it to the prepared pan. Press it gently into the bottom and sides, trimming any excess dough. Prick the base all over with the tines of a fork.
- Bake for 15–20 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
To Prepare the Chocolate Filling:
- Roughly chop the dark and milk chocolate and place them in a saucepan.
- Add the egg yolks, heavy cream, milk, sugar, vanilla extract, and butter.
- Place the saucepan over medium heat and whisk continuously until the chocolate melts and all the ingredients are fully incorporated into a smooth, glossy chocolate mixture.
- Bring the mixture to a gentle simmer, whisk once more, then remove from the heat and set aside to cool slightly.
- Carefully transfer the cooled pie crust to a serving plate, if not already using a serving tart pan. Pour the chocolate filling into the cooled pie shell and spread it evenly.
- Arrange the fresh raspberries over the chocolate filling.
To Prepare the Raspberry Coulis:
- Place all the raspberry coulis ingredients in a blender and purée until smooth.
- Serve the raspberry coulis alongside the chocolate raspberry pie, drizzling some over each slice just before serving.
Notes
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