My mother has always bought her pie-crust pastry at a French grocery store called Eleclerc, firstly because it’s the best and secondly because it’s a convenient place to go. The pastry there comes wrapped in both plastic and in a thicker paper with recipe ideas for tarts and pies. This recipe here has always been an instant success in our household, mainly because of the delicious hidden chocolate layer, I wonder why?! The original recipe from the pastry packaging uses slices of pears on top, but the type of fruit is really up to you, peaches, cherries, apples, plums… The choice is endless. Hope you enjoy!
- pie-crust pastry (230g)
- 15-20 fresh figs, halved and lightly dusted with 1 packet vanilla sugar
- 100g semisweet chocolate
- 2 eggs, lightly beaten
- 100g butter, softened
- 125g ground walnuts
- 125g caster sugar
- Preheat oven to 180°C (350°F).
- In a bowl, mix together softened butter, ground walnuts and sugar until combined. Add eggs and mix well.
- Melt the chocolate on top of a double boiler; add a tablespoon of butter if desired.
- Place the lined pastry in your pie dish, then create an even layer of melted chocolate, followed by the walnut layer, and then top it all with fresh figs.
- Bake for 35 to 40 minutes in the middle of your oven. Bon appetit!
Orange and chocolate heaven! Hope you give them a try. 🙂
You will need:
- 1 cup softened butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp freshly grated orange zest
- 1/2 orange/peach juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups semi-sweet chocolate, chopped
- extra chocolate and butter for the chocolate glaze
- sprinkles of choice
- Preheat oven to 200°C (400°F).
- In a bowl, combine butter and sugar; cream until light and fluffy. Add eggs, one at a time, until incorporated. Add orange zest and orange juice; mix well.
- In another bowl, combine flour, baking powder and baking soda. Add to creamed mixture; stir gently just until blended. Fold in chocolate.
- Spoon batter into prepared muffin tin, filling three-quarters full. Bake in preheated oven for 18 to 22 minutes or until top springs back when lightly touched. Set aside to cool.
- For the chocolate glaze, just melt some chocolate and a little butter in a saucepan, pop the tops of your muffins into the chocolate and decorate with sprinkles. Enjoy!
Please note: This recipe is an adaptation of the recipe for Wholesome Banana Granola Drops from Esther Brody’s 500 Best Muffin Recipes (Robert Rose Inc: 2003. pg. 38).
Please note: Sadly there was not enough time to take a decent photo; this photo is from: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3740.