Baking, Desserts, recipes, Uncategorized

Chocolate and Blueberry fudge Pie

choc blueberry tart

Chocolate and Blueberry Fudge Pie cooked on your Electrickit Aga


The ingredients serve 6-8 people easily.  It is very rich.

You will need –


175g plain flour

75g butter

25g fair-trade cocoa powder

and a further 25g caster sugar

1 free range egg yolk

2 tbsp cold water


Filling – You will need

375g fresh  blueberries

115g plain organic chocolate (at least 70% cocoa solids)

3 large free range eggs

75g soft brown sugar

50g butter


Pre heat your ElectricKit Aga to 200 degrees

What to do

First of all set the butter and chocolate from the filling list of ingredients in a bowl on the back of the Aga to melt. (If not using an Aga the boil a pan of water and place a glass bowl above it…not touching the water and melt the chocolate that way.)

Make the pastry in a food processor if you can.  Following on, place the flour, sugar, butter, cocoa and egg yolk into the processor and pulse until it is the consistency of bread crumbs.

Next, add the water a little at a time until it forms a dough if doing by hand…rub the flour and cocoa into the butter to bread crumb consistency. Stir in the sugar and then the egg yolk. Add water a little at a time to create the desired dough ball.

Finally, roll out chocolate pastry and line a 23cm ceramic dish. Your pastry may require a good deal of pressing in patchwork pieces but do not despair.  Cover with cling film and place in the fridge.

This is how to assemble the tart

Tip the Blueberries into the pastry case

Mix together the melted chocolate, butter, sugar and eggs and pour over the blueberries.

Set this onto second set of runners down from the top for about 25 minutes

Place the cold plain shelf beneath your dish

If you are using a conventional oven you will need to blind bake the pastry case first for about 15 minutes.  Additionally, then add blueberries and mixture and bake in the middle of your oven for 20-25 minutes until the top is risen a little.

To finish, dust with a little icing sugar and serve with cream or crème fraiche.


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