Sweetie Pie

This is a perfect make-ahead dessert for that special someone this weekend. Super quick and easy to make.

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Decadent and smooth
Taste of bittersweet and tang
You’ve got my soft spot
#foodmood #haiku #ediblemood #edibleletters



For the Pastry

125g flour, plus extra for dusting
pinch of salt
65g cold butter
2 egg yolks
65g sugar
cold water (as needed)

For the Filling

200ml heavy cream
vanilla extract
50g sugar
200g dark chocolate (at least 70% cocoa solids)
25g butter

1 box x raspberries
White chocolate, melted
fresh mint sprigs
Icing sugar



  1. For the pastry, mix all the ingredients together until the mixture comes together to form a dough. If the dough is too dry, you may add a splash of ice cold water to it. Wrap in plastic wrap and let it chill in the fridge for 30 minutes
  2. Preheat the oven to 200C. Roll the dough out on a lightly floured surface until large enough to line a 6 – 8 inch tart tin. Place dough into tin and use fingers to gently press the dough down. Use a fork to prick the bottom of the pastry.
  3. Place in oven and bake for 12 – 15 minutes until lightly browned. Let cool completely.
  4. For the filling, heat up the heavy cream, vanilla extract and sugar in a pot.
  5. Break the dark chocolate into pieces and put them together with the butter in a large bowl. Pour over the hot cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.
  6. Pour the chocolate mixture into the cooled tart shell and leave to cool. Place in the fridge to set for 2 hours.
  7. When tart is set, decorate with fresh raspberries. Melt some white chocolate and drizzle on top. Decorate with fresh mint and dusting of icing sugar.