Award-winning pastry chef Nadine Burie shares her recipe for a Chocolate Mousse Pie with Passion Fruit Ganache and Fresh Raspberries

Serves 8

Ingredients:

For the pastry shell

120g butter

80g icing sugar

25g almond flour

1/2 egg (25 g)

200g baking flour

Method:

Combine the dry ingredients in a separate bowl.

In a mixing bowl combine the butter with the egg and mix together to form the dough.

Cling-wrap and leave to rest for an hour in the fridge.

Preheat the oven to 350F.

Remove the dough from the fridge.

Flour your baking counter and roll the dough in the shape of the pie (10-inch). Press around the edges with a fork.

Bake for 15-20 minutes or until the crust is golden brown. Allow to cool before serving.

Chocolate Mousse:

200 g dark chocolate

200 g heavy cream

200 g heavy cream, whipped

Method:

Bring to a boil 200g of heavy cream and pour over 200g of chocolate. Cut in small pieces.

Whisk until the chocolate is completely dissolved. Allow to cool for 10 minutes.

Whisk heavy cream until medium to stiff peaks form.

Add to the chocolate mixture in two pours. Pour the mousse in an 8-inch silicone mould on a tray.

Allow to set in the freezer for 3-4 hours.

Passion fruit ganache :

Ingredients:

100g white chocolate

40g heavy cream

Juice of two passion fruits (25-35 g of juice)

Method:

Bring to boil the cream and the juice and pour over the pieces of broken white chocolate.

Mix well and let rest until firm (2-3 hours).

To Decorate

1 pack of fresh raspberries for decoration

To Assemble:

Put pie dough on a serving dish.

Remove chocolate mousse from the freezer and put in the centre of the pie. Arrange the raspberries. Scoop the passion ganache in a pastry bag.

Make a few dots in the centre of the mousse and then all around. Finally, add a few more raspberries to the centre.