Sweet 'n' Savoury: Choco-Caramel Mini Pies

"Eat lots of Chocolate when times get rough, and even more when times are great."

Chocolate is such a divine confection. Rich, creamy, decadent, smooth, delightful, addictive..are just a few words that come to my mind to describe this worldwide loved food and flavour.

As much as it is loved the way it is, Chocolate is very commonly paired with other food which further enhances the amazing Choco-experience that no human words can describe. Satisfying both the Sweet and Savoury palates, Chocolate is paired with fruits, seafood, coffee, caramel, cheese, nuts and balsamic vinegar etc.

Daring Baker's challenge for this month was baking four amazing Pies-Crack Pie, Chocolate and Caramel tart, Crostata di Marmellata and Double crust Apple Pie.This Yummy challenge was given by Rachel who blogs from pizzarossa. Her description and pictures of each pie tempted me to try all of them but due to time constraint, a choice had to be made. And who else, but the innocent and humble Chocolate Pie screamt to get picked up!!

With a crisp and buttery crust and two amazing fillings, Caramel and Chocolate, this pie surely was the best I have ever baked. I piped some Indian motif with white Chocolate on top of the pie. The only problem I faced was the Caramel melting away, but I guess that was because of the heat and humidity.

Ingredients : For 2 mini pies

Pâte sablée(Pastry) :

1 1/2 tbsp powdered sugar
1/2 cup all purpose flour
2 tbsp cold butter
1 tsp cold water + more for kneading(if required)
1 tsp egg yolk

Caramel sauce :

2 tbsp granulated sugar
2 tbsp hot cream

Chocolate mousse :

1 egg(take out 1 tsp egg yolk for the pate sable)
2 tbsp milk
2 1/2 tbsp powdered sugar
4 tbsp cream
1/3 cup dark chocolate, chopped

Procedure :

Pâte sablée :

Preheat oven to 180 degree Celsius and lightly grease two 4" mini pie pans.
In a small bowl, whisk the egg yolk, sugar and 1 tsp of cold water until pale and fluffy. Set aside.
Sift flour and mound on a work surface.
Scatter the diced butter over the top of flour. Rub the butter in the flour, using your fingers, till it resembles breadcrumbs.
Gather the flour mixture and make a well in the center.
Pour the egg mixture in the center and mix with your fingers.
Gently gather the dough together into a rough ball.
Using the palm of your hand, push away from you to smear the dough across the work surface, gather it up and repeat until it comes together into a smooth and soft ball.
The dough ball shouldn't spring back when pressed.
Lightly flour work surface and lightly roll the dough to 3 mm thick in circle to fit your pan.
Press the dough gently into the pan, prick all over the bottom and sides with a fork.
Refrigerate for 15 mins.
Ideally line the tart pan with baking paper and fill with dry beans or pie weights. I skipped this step.
Bake for 10 -15 mins till the pastry looks dry.
Remove from oven and allow to cool.

Caramel filling :
Spread sugar evenly across the bottom of a saucepan over medium heat.
Once the sugar starts to melt, stir gently with a wooden spoon till it turns a deep amber colour.
Remove from heat and very slowly and carefully pour all the hot cream in the caramel, stirring continuously.
It will splutter and steam so be very careful.
Keep stirring till it stops bubbling and is well combined.
Set aside to cool.

Chocolate filling :

Preheat oven to 180 degree Celsius.
In a medium bowl, whisk the egg together with the milk and powdered sugar.
Bring cream to a boil and pour on the chopped chocolate. Stir till the chocolate has melted and the mixture becomes smooth. Allow to cool.
Pour chocolate mixture into the egg and milk mixture and stir gently.
Spread the cooled caramel in the bottom of the cooked pie shell.
At this stage, I refrigerated the pie to allow the caramel to set for 15-20 mins.
Gently pour the chocolate filling over the caramel.
Bake for 30 mins, until the filling has set but is still wobbly in the center.
Allow to cool to room temperature.

I piped the top with some melted white chocolate.