Choc mint picnic pie--Baking Recipes

Choc mint picnic pie

Equipment

 Food processor, 3cm-deep 24cm (base measurement) round fluted tart tin with removable base, electric beaters

Ingredients

 25g butter
 150g dark cooking chocolate, finely chopped
 250g Arnott's Mint Slice biscuits
 1 tablespoon water, hot
 2 teaspoons gelatine powder
 250g pkt cream cheese, at room temperature
 70g (1/3 cup) caster sugar
 125ml (1/2 cup) thickened cream
 100g white chocolate, melted, cooled
 1 teaspoon peppermint essence
 2 drops green food colouring
 Fresh mint leaves, to serve (optional)
Chocolate pastry
 225g (1 1/2 cups) plain flour
 45g (1/4 cup) icing sugar mixture
 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
 150g butter, chilled, chopped
 1 egg yolk
 2 tablespoons milk

Method

Step 1: For the pastry, process flour, sugar and cocoa in a food processor until combined. Add butter. Process until mixture resembles fine breadcrumbs. Add yolk and milk. Process until dough comes together. Turn onto a floured surface. Knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Step 2: Roll out pastry on a sheet of baking paper to a 4mm-thick disc. Line a 3cm-deep 24cm (base measurement) round fluted tart tin with removable base with pastry. Trim excess. Place in fridge for 30 minutes to rest.

Step 3: Preheat oven to 200C/180C fan forced. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove pastry weights or rice and paper. Bake for a further 10-15 minutes or until cooked through and crisp. Cool.

Step 4: Place butter and 100g chocolate in a heatproof bowl. Microwave, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Spread over the pastry base. Press biscuits on top in a single layer. Place hot water in a heatproof bowl. Sprinkle with gelatine. Place bowl in a larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 2-3 minutes or until dissolved. Remove bowl from water. Set aside for 30 seconds to cool slightly.

Step 5: Meanwhile, use electric beaters to beat cream cheese in a bowl until smooth. Add sugar and cream. Beat until well combined. Beat in white chocolate, essence and food colouring until well combined. Beat in gelatine mixture. Pour into pastry case. Place in the fridge for 3-4 hours or until set.

Step 6: Place remaining chocolate in a heatproof bowl. Microwave, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Drizzle over pie in a circular motion to decorate. Top with mint, if using.