Japanese Chocolate pie recipe

Japanese bakeries are filled with light and fluffy cakes that always appeal to those who want a not-so-filling snack between meals. Rarely do you find something so decadent and filling as this recipe. 

You may recognise a version of this chocolate pie that was popular in Mcdonald's, but don't worry; this is of a much higher quality whilst still being very easy to make. 

You can make either a rich dark chocolate pie or an impossibly sweet white chocolate one.

You will need
170 Grams of butter,
200 grams of plain flour
15 grams of cocoa 
100 ml of ice-cold water
250 ml of Custard
80 grams of chopped up white or dark chocolate

Firstly cube your butter. 

Sift the plain flour into a large bowl. If you want to make a Dark chocolate pie, then add the cocoa here.

Add the diced butter and rub it all together with your fingertips. Do not over-mix. You should still see clumps of butter within the flour, though none of it should be exposed or separate. 
 
Gradually add the water whilst mixing. Add one 1 tbsp at a time until it forms a dough.

Squidge the dough into a block, wrap it in clingfilm, and then rest it in the fridge for three hours. 

Whilst it cools, you can make your custard. If you are feeling fancy, you can make it from scratch, but premade or powdered is fine. 

Heat up the custard in a pan, then gradually add your chopped up chocolate, whilst stirring. Let the chocolate melt into the custard until it becomes extremely thick. 

Roll out your dough to 50cm by 50cm. If you don't have the room for that, try chopping the dough in half and rolling 25cm by 25cm. Then cut it into quarters. You should have eight squares at the end.

Add a dollop of thick custard to each square, then fold them into triangles.

Lastly, crimp the edges to seal them shut, then prick them before putting in the oven at 170 degrees for 30 minutes.