Love Oasis Pie

Love oasis pie is inspired by 'Chocolate Oasis Pie' from The Waitress. This pie is made for the heart and is absolutely divine. The chocolate biscuit crust holds a silky, smooth chocolate ganache and a strawberry filling cooked to perfection. Topped with a dark chocolate ganache, fresh strawberries and white chocolate. This pie is meant to be baked for someone you love.

Serves: 8

Ingredients

Crust

300g Arnott's choc ripple

140g Unsalted Butter melted

Strawberry Filling

250g Strawberries sliced

½ cup Granulated sugar

½ Lemon

3 tbsp Cornflour

5 tbsp Cold water

Milk Chocolate Ganache

1¼ cup Milk Chocochips

1 cup Heavy Cream

Dark Chocolate Ganache

1 cup Dark chocochips

1 cup Heavy cream

¼ cup Strawberry pieces

Melted White chocolate

Fresh Strawberries

Method

Step 1- Pie Crust

In a food processor, add your biscuits. Blend the biscuits into fine crumbs. Then in a bowl, add the crumbs and butter. Mix well. Take a 9-inch pie dish and add the biscuit mix. Spread evenly on the base and spread out to the side. With a flat glass base,, even the surface.

Step 2

Then place the tin in the freezer for 20 minutes. Preheat the oven at 175°c. After 20 minutes. Place the tin in the oven and bake for 13-15 minutes. Then take it out and let it cool down to room temperature.

Step 3 - Strawberry Filling

In a blender, add strawberries, and blend into fine paste. Add water accordingly. Then strain the puree. In a pan add sugar, lemon juice and strawberry. Place on medium. Then in a bowl, add cornflour to cold water and mix well. Then add the slurry to the strawberry puree, stirring constantly. Let the puree simmer for 4-5 minutes or till it's thick. Then take off the heat and let it cool down.

Step 4- Chocolate Ganache

In separate bowls add milk chocochips and dark chocochips respectively. In a pan, add heavy cream and bring to a boil. Equally, add the heavy cream in both bowls, drowning the chocolate in the cream. Let them sit for 5 minutes. Whisk every 5 minutes for 20 minutes. Then let the chocolate ganache sit for another 20 minutes till it becomes thick and creamy.

Step 5- Assembly

Place the biscuit crust in the freezer for 10 minutes. Then add the strawberry filling in the crust and spread evenly. Add strawberry pieces. Add milk chocolate ganache in the middle. Cover the tart and place it in the fridge for 4 hours or overnight.

Step 6

Then add the dark chocolate ganache to a piping bag with an A1 tip. Pipe the ganache on top of the pie and add some fresh strawberries, drizzle white chocolate and serve.

Tips

1. Freezing the crust before baking is a must; it helps the butter to set in and firm the crust.

2. Constantly whisk the strawberry puree after adding cornflour slurry to avoid any lumps.

3. Make sure to whisk your ganache at proper intervals

4. Let the pie rest overnight for the best results.