Rocher Chocolate Pie
Serves: 8
Ingredients
- 445g pack Carême Sour Cream Shortcrust Pastry, defrosted
- 250ml thickened cream
- 150g dark chocolate, roughly chopped
- 50g milk chocolate, roughly chopped
- 100g almond meal
- 80g hazelnuts, toasted, roughly chopped
- 10 Ferrero Rocher chocolates, roughly chopped
- Sea salt
- 1 egg yolk beaten with a little milk
- Crème fraiche, to serve
Method
- Preheat a fan forced oven to 180ºC (200ºC conventional oven).
- Use a 24cm round cake tin as a guide and cut one circle then repeat using a 22cm round cake tin.
- Pour cream into a small, heavy-based saucepan over medium heat. Bring to just below a boil, then remove from heat and quickly add dark and milk chocolate and stir until chocolate has melted completely. Allow to sit for 5 minutes to cool slightly, then add almond meal, hazelnuts and Ferrero Rocher and season with a pinch of salt. Mix well.
- Line a large baking tray with baking paper. Place the 22cm round of pastry on the baking sheet, spoon the Ferrero Rocher filling into the center, leaving a 3cm border around the edges.
- Place second 24cm pastry round on top and press down edges to seal. Brush with beaten egg, decorate at your whim.
- Bake for 35 minutes or until pastry is golden brown. Allow to sit for 10 minutes before serving with crème fraiche or thick cream.
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