I read about this lovely tart (pie) over at Beth’s Of Muses and Meringues and eagerly printed the recipe. Sadly at the time I had no evaporated milk or volunteers to enjoy it with, so it had to wait until now. It was a great success. I would however have baked it a little less than stated as I was wanting a bit more of a gooey centre, so reckon you should check it after about 35 minutes. I sprinkled a little icing (confectioners) sugar over the top for serving.
Beth’s post didn’t include a pie crust recipe, so I have included mine for you.
½ cup sugar – I used brown
2 cups self-raising flour
2 tsp baking powder
1½ cups sugar
3 heaped tbsp cocoa powder – I used 4 tbsp
½ tsp salt
150ml evaporated milk – (0.6 cup)
¼ cup butter melted
2 eggs beaten
1 tsp vanilla essence
- Cream the butter and sugar.
- Add the egg and 1 tablespoon of the flour and mix well.
- Add the flour and baking powder and combine to form a dough and roll into a sausage.
- Wrap half the sausage in cling film and freeze for another day.
- Press the remaining dough into a 23cm pie dish and set aside.
- Preheat the oven to 180°C.
- In a medium sized bowl, mix together the sugar, cocoa and salt.
- Add the evaporate milk, butter, eggs and vanilla essence and stir until everything is combined.
- Pour the filling into your pie crust and bake for 35 to 45 minutes until set but still slightly wobbly in the centre.
- You may need to cover the pastry with tinfoil to avoid it getting too dark.
- Serve warm or cold.