individual earl grey chocolate chess pies
- 60g unsalted butter, melted
- 1 cup (220g) caster (superfine) sugar
- ⅓ cup (80ml) buttermilk
- ⅓ cup (80ml) sweetened condensed milk
- 2 tablespoons fine semolina
- ⅓ cup (35g) Dutch cocoa, plus extra for dusting
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup (160ml) boiling water
- 3 teaspoons earl grey tea leaves
- 3 cups (450g) plain (all-purpose) flour
- ⅓ cup (75g) caster (superfine) sugar
- ½ teaspoon sea salt flakes
- 200g cold unsalted butter, chopped into 2cm cubes
- 1 tablespoon apple cider vinegar
- To make the pastry, place the water and tea in a small jug and set aside for 5 minutes. Place in the freezer for 20 minutes or until chilled completely.
- Place the flour, sugar and salt in a large bowl and mix to combine. Add the butter and, working quickly, use your fingertips to rub into the flour mixture until it resembles coarse breadcrumbs. Add the chilled tea mixture and vinegar and, using a butter knife, bring the mixture together. Turn out onto a clean work surface and gently bring together to form a dough. Divide the dough into 2 equal portions, shape into discs and wrap in plastic wrap. Refrigerate for 1 hour.
- Roll out each portion between 2 sheets of non-stick baking paper to 4mm thick. Cut out 6 x 15cm rounds and line 6 x 8cm (1⁄2-cup-capacity) pie tins with the pastry, trimming the edges. Place in the refrigerator.
- Preheat oven to 180°C (350°F). Place the butter, sugar, buttermilk, condensed milk, semolina, cocoa, eggs and vanilla in a large bowl and whisk well to combine. Divide the mixture between the prepared pie tins. Place on a large baking tray and cook for 28–30 minutes until the edges are set but the centre is still slightly wobbly. Allow to cool completely at room temperature. Dust with extra cocoa to serve. Makes 6.
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