Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 1/2 cup cocoa powder
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream and chocolate shavings for garnish
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift in the flour and salt, and mix until a dough forms.
5. Roll out the dough on a floured surface and line a 9-inch pie dish with it.
6. Prick the bottom of the crust with a fork and bake for 10 minutes.
7. In a saucepan, whisk together the milk, cocoa powder, cornstarch, and vanilla extract.
8. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and comes to a boil.
9. Pour the chocolate mixture into the baked crust and smooth the top.
10. Bake for an additional 10-15 minutes, until the filling is set.
11. Allow the pie to cool to room temperature, then chill in the refrigerator for at least 2 hours.
12. Serve with whipped cream and chocolate shavings as garnish.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 290
Total fat: 16g
Saturated fat: 10g
Cholesterol: 85mg
Sodium: 85mg
Total carbohydrates: 33g
Dietary fiber: 2g
Sugars: 17g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
- Almond milk can be used instead of regular milk.
- Dark chocolate chips can be used instead of cocoa powder.
Variations:
- Add a layer of sliced bananas or strawberries on top of the chocolate filling before chilling.
- Use a graham cracker crust instead of a traditional pie crust.
- Add a tablespoon of instant coffee granules to the chocolate mixture for a mocha flavor.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a whisk to ensure the chocolate mixture is smooth and free of lumps.
- Chill the pie for at least 2 hours before serving to allow the filling to set properly.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of pie on a microwave-safe plate and heat in the microwave for 10-15 seconds.
Presentation ideas:
Serve the pie on a decorative plate with a dollop of whipped cream and chocolate shavings on top.
Garnishes:
Whipped cream and chocolate shavings.
Pairings:
This pie pairs well with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water to the dough.
- If the filling is too thin, add an additional tablespoon of cornstarch.
Food safety advice:
Make sure to refrigerate the pie promptly after baking and serving.
Food history:
Melktert is a traditional South African dessert that translates to "milk tart" in English. It is a sweet custard-like pie made with milk, sugar, and flour. The addition of chocolate to this recipe is a modern twist on the classic dessert.
Flavor profiles:
This chocolate melktert is rich and creamy with a deep chocolate flavor.
Serving suggestions:
Serve this pie as a dessert after a South African-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: South African