Tag Archives: pastry

Chocolate Tart

Last night for dinner, I decided to try a new recipe and made Chocolate Tarts. They turned  out great, so I decided to share the success.


1 cup flour
2 Tbsp cocoa powder
2 Tbsp icing sugar
pinch of salt
50g butter
1 egg yolk
2 Tbsp cold water


1 1/2 cups of chocolate chips
2 Tbsp butter
100g greek yogurt
100g sour cream
1/4 cup cream
1 Tbsp rum

In a bowl place flour, cocoa, icing sugar and salt. Add pieces of the butter to the flour and use fingers to rub the butter into flour until its appearance is like crumbs. Lightly beat the egg yolk and add to the flour with a folk. Add 1-2 Tbsp of cold water to finish the pastry.

Place pastry in the fridge wrapped in plastic wrap for 20 mins. Heat oven to 375 degrees F (190 Degrees C). Roll the pastry out – I used individual pie dishes but you can also use a 22cm spring form. Place pastry in the pie dishes, cover with baking paper and pie weights. Place back in the fridge for 20 mins.

Place into oven for 15 minutes, after 15 mins take off the backing paper and bake for an additional 5 mins. Take out of the oven and leave in tray, cool.

In a bowl which is sitting in a pot containing about an inch of water, melt the chocolate and butter over heat. Once melted use a metal spoon to stir in greek yoghurt, sour cream and cream. Place about 1/3 cup of filling into each pie crust.

Leave in the fridge for 4 hours. Serve with a dollop of whipped cream and slice strawberries.

A few of my favorite things: Savory Pies

Pies! Pies! Pies! oh I miss Georgie Pie – a fast food chain that was around when I was a kid in New Zealand.


(Photo credits: kiwianarama.co.nz; georgiepienewzealand.blogspot.com)

When I go home to New Zealand, one of my must haves are meat pies. Meat pies and ketchup are part of our culture, hence on my list of one of my favorite things.

I have three savory pies that I love…smoked fish pie, the classic bacon and egg pie and lastly the potato top pie (filling is typically mince with vegetables – mince=ground beef with gravy for the US folks 😉 ). Here are the recipes for the bacon and egg pie and the potato top pie – I hope you enjoy them 🙂

Bacon and Egg Pie (makes 4 individual pies)


1 sheet Pillsbury Pie Crust
5 eggs (lightly beaten)
1/2 onion (diced)
4 slices Canadian bacon (diced)
salt and pepper
1/4 cup frozen peas (optional)
1/2 cup grated cheese

  1. Preheat oven at 375 degrees F (190 degrees C)
  2. Unroll the sheet of pie crust, cut out the 4 circles – you may need to re-roll edges to get the 4th one. Place each into the pie dish.
  3. Place the chopped onion,  bacon and frozen pies on the bottom of each pie crust.
  4. Add the egg mixture, salt and pepper over the top to cover the filling (~3/4 fill). I stir the ingredients slightly.
  5. Sprinkle the cheese on the top
  6. Place in the oven for 30 mins or until the egg is cooked through
  7. Take them out of the oven and let stand and cool for 5 -10 mins
  8. Serve with either ketchup or a tasty tomato relish (my preference ;-))

NOTE: The egg will rise to look like a mountain – don’t worry as when it cools it will deflate slightly.

Potato Top Pie (makes 4 individual pies)


Mashed Potatoes:
2 russet potatoes (peeled and diced)
1 Tbsp butter
1/2 cup milk

  1. Cook potatoes in salted boiling water for ~15 minutes.
  2. Drain the water when cooked, add butter and milk and mash. Allow to cool.

1 tsp oil
1/2 pound ground beef (250 g mince)
1/2 onion (diced)
2 tsp flour
1/4 cup beef stock
2 Tbsp Ketchup
salt and pepper
1/4 cup frozen peas

  1. Heat fry pan, add oil.
  2. Add the onions and cook until clear.
  3. Add ground beef and brown.
  4. In a cup add the flour and slowly stir in the stock, you are making a gravy – you don’t want lumps :-). Add it to the ground beef.
  5. Add Ketchup, seasoning and 1/4 cup of frozen peas.
  6. Take mixture once heated through off the heat and put aside to cool.

1 sheet Pillsbury Pie Crust
1/2 cup grated cheese

  1. Preheat oven at 400 degrees F (200 degrees C)
  2. Unroll the sheet of pie crust, cut out the 4 circles – you may need to re-roll edges to get the 4th one. Place each into the pie dish.
  3. Put a 1/4 cup of the mince in each of the pie crusts, fill 3/4 of the pie.
  4. In a piping bag, add mash potatoes. Pipe the potatoes in to rosettes on the top of the mince mixture. Cover the top completely with rosettes.
  5. Sprinkle with Cheese (you could add a sprinkle of paprika for color on the cheese).
  6. Cook for 15-20 mins or until the top becomes golden.
  7. Take it out, allow to cool for 5 mins. and server with ketchup ;-).