Dollop cream, to serve
Filling500g butternut pumpkin, peeled, chopped
1 Grease a deep 25cm round fluted tart pan with removable base.
2 To make pastry, place flour, icing sugar, cocoa and butter in a food processor. Process to form crumbs. With motor operating, add yolks and enough water to bring pastry together. Turn out onto a bench. Shape into a flattened disc.
3 Roll out pastry between two sheets of baking paper until large enough to line prepared pan. Ease pastry into pan. Trim edge. Prick base with a fork. Freeze for 20 minutes. Place pan on an oven tray. Cover with a sheet of baking paper. Fill with dried beans or rice.
4 Cook in a moderate oven (180C) for 20 minutes. Remove paper and beans. Return to oven. Cook for a further 10 minutes, or until golden. Remove. Cool on a wire rack.
5 To make filling, steam pumpkin until tender. Drain and cool. Place cold pumpkin and remaining ingredients in a food processor. Process until smooth. Pour into pastry case.
6 Cook in a moderately slow oven (160C) for 45 to 50 minutes, or until set. Transfer to a wire rack. Stand in pan until cold.7 Meanwhile, to make the swirls melt chocolate in a heatproof bowl over a small saucepan
of simmering water. Remove. Cool slightly. Pour into a medium zip-lock bag and squeeze chocolate into one corner. Twist bag and snip tip. Drizzle in continuous circles on a tray lined with baking paper. Stand at room temperature until set.8 Remove pie from pan. Decorate with cream and chocolate swirls. Refrigerate until serving.
ItÃ¢â‚¬â„¢s best to steam the pumpkin, rather than boiling it, as boiled pumpkin will absorb water, changing the flavour of the filling.
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