🛒Required products:
About the base:
- 120g white flour
- 120g wholemeal spelled flour
- ½ tsp sol
- 2 tbsp. brown or coconut sugar
- 150g cold butter
- 6 tbsp. ice water
For the stuffing:
- 150ml liquid cream with over 30% fat content
- 2 eggs
- 1 tbsp. starch
- 400g Mama’s Cocoa Cream
- Cocoa for sprinkling
👩🏻🍳Method of preparation:
For the base:
- In a bowl, place the butter, both flour, salt and sugar. Start mixing with a potato press or by hand. Gradually add the water until a dough is formed. You may not need all the water or you may need more.
- Roll out a dough 5mm thick and spread it on the bottom and on the walls of a pie tin measuring 22-24cm in diameter. If you have leftover dough, cut out figurines for decoration.
- Preheat the oven to 180ᵒC. Place baking paper on the dough and pour dry weight beans so that the dough does not rise. Bake with beans for about 15 minutes.
For the stuffing:
- In a bowl, pour Mama’s Cocoa Cream, cream and starch. Mix well with wire.
- Add the eggs and beat briefly until smooth.
- Pour the mixture into the warm base of the pie, removing the paper with beans beforehand.
- Bake for 30-40 minutes or until the edges of the filling begin to turn sweet brown, and in the middle it is stable when moving the pan.
- Allow to cool for at least 3-4 hours before serving sprinkled with cocoa. It is even tastier after a day – two in the fridge. Keep it covered with foil.
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