Chocolate Mud Pie

To make the pastry cell, butter was cubed and rubbed in the flour lightly with finger tips. To make the pastry crumbly start by adding a tablespoon of ice cold water, gradually increasing to make the dough.

Once the dough is ready, cling film it and place it in the fridge to chill for half an hour.

Roll the pastry on a dusted surface and place it in the tart tin. Press the dough into the corners of the tin using your fingers. Prick the pastry base with a fork so that it doesnot bloat. Trim edges and Chill for 30 mins in the fridge.

Preheat oven to 200C. Fill the pastry case with a circular sheet of baking paper and add beans to weigh it down. Bake for about 20 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more.

For the filling mix together hung yoghurt, condensed milk and keep aside.

In a double boiler, melt the chocolate stirring continuously till the chocolate melts, add the butter and heavy cream. Stir it well and take off the heat. let it cool for some time.

Then add this to the yogurt and condensed milk mix and pour into the slightly cooled tart shell baked earlier.

Sprinkle lightly toasted walnut kernels over it .

Bake the above at 180 degree for 30 to 35 minutes or till the filling sets properly. Transfer to a wire rack and cool.