This is a quick update on The Giving Pies Project. The longest part of the whole process, I think, is to make the labels for each flavor and size of each pie. You have to make the pies, weigh them and then make the labels with the ingredients and the food allergy warnings.
Do you notice something? Yes!!! I have my logo! I’m pretty happy with it and it makes me smile each time I look at it. Did you know colors are really important because there’s a feeling attached to them? I chose blue because it represents trust, orange as it signifies happiness, encouragement and determination and the color brown stimulates the appetite. I think it is just perfectly fitting.
Here’s one of the flavors that might be part of my offering: Raspberry Chocolate. The crust and the crumble topping are chocolate flavored and the filling is raspberry. This is the perfect combination for a romantic evening dessert. Just in time for Valentine’s Day! Enjoy!
Preheat the oven to 400 °F/200 °C. In a bowl, combine your flour, chocolate, sugar and butter. Mix your fingers until the dough looks like coarse sand. Add your egg. Combine until a ball can be formed. Let rest for 10 minutes. Add a little bit of cold milk if your ball can't form. Roll out your crust on your tarte pan. Then line the crust with parchment paper and add dried beans or pie weights and blind-bake for 10 minutes.
Prepare the filling: mix the raspberries and the sugar in a medium size pot and bring to a boil at medium high heat. It should take about 5 to 7 minutes. Mix the cornstarch to the water in a small bowl and add to the raspberries. Mix well and remove from heat after it has thicken up. Let cool.
Prepare the crumble top: in a bowl, add the flour, almond meal, cocoa powder, sugar and butter. Mix until the mix feels like wet sand and set aside.
Pour the raspberry filling onto the crust. Add the crumble topping and bake for about 30 minutes. Dust with powdered sugar before serving.