• 1h
  • 12

2 tablespoons of Andorinha Vintage Olive Oil
1/2 cup of sugar
1 egg
1 1/2 cup all-purpose flour
1 tablespoon of cocoa powder
1/3 cup raw almonds, skinned, finely chopped in a food processor
1/2 teaspoon vanilla extract

For the ganache
. 250 ml fresh cream
. 180 g semi-dark 60% cocoa chocolate, chopped
. 30 g milk chocolate
. 1/2 cup raspberries
. Assorted berries, mint and chocolate powder for garnish


In an electric beater, add the Andorinha Vintage Olive Oil with sugar and beat until creamy. Add the egg and stir. Add the flour mixed with cocoa, almonds and vanilla and mix until sticky. On a platter lined with plastic wrap, chill for 30 minutes. Open the dough and line a low rectangular 10 x 34 cm baking dish, removable bottom. Prick it with a fork and freeze for 15 minutes. Cover with baking paper and fill it up with beans. Take it to pre-heated oven (180 °C) for 20 minutes. Remove the paper with the beans and set aside.

Prepare the ganache
In a saucepan, heat the cream. In a bowl, drizzle the two types of chocolate with the cream. Wait two minutes and stir with a hand mixer making circular movements until a homogeneous mixture is obtained. Let it warm up and pour it over the dough.
On top, arrange the raspberries by squeezing them slightly so they get covered by the ganache. Using a spatula, smooth the surface. Freeze for 30 minutes or until firm.

Serve the pie decorated with berries, mint and powdered chocolate.

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