American · Dessert
Chocolate Spiderweb Pies
Little shortcrust pies filled with silky dark chocolate ganache, with a white-chocolate spiderweb feathered across the top.
$1
30 minsPrep
18 minsCook
138 minsTotal
MediumLevel
Nutrition per serving
630Calories
6.8gProtein
47.7gFat
43.5gCarbs
16.5gSugar
4.3gFiber
179mgSodium
132mgChol
29gSat Fat
307mgPotassium
69mgCalcium
5.2mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
halloween
hidden-gems
Instructions
1
Pastry
rub the butter into the flour, sugar and salt, add 1/2 egg yolk (8g) and press into a dough. Chill 20 minutes.
2
Blind bake
line the 2 tins, prick the bases and bake 18 minutes at 190C / 375F until golden. Cool.
3
Ganache
pour the hot cream over the chocolate, wait 2 minutes, then stir in the butter until glossy.
4
Fill
pour into the cases, pipe white-chocolate rings and drag a skewer from centre to edge.
5
Set
chill 1 hour until the ganache slices cleanly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 52g52g all-purpose flour, for the pastry
- 29g29g butter, cold, for the pastry
- 10.5g10.5g granulated sugar, for the pastry
- 1/21/2 egg yolk (8g), for the pastry
- 0.2g0.2g fine salt (a large pinch or 1/8 tsp)
- 65g65g dark chocolate 70%, chopped, for the ganache
- 71g71g heavy cream, hot, for the ganache
- 6.5g6.5g butter, for the ganache
- 8g8g white chocolate, melted, for the web
