Red currant and chocolate pie

Redcurrant pie with chocolate is great with the afternoon coffee. The acidity from the redcurrants blends nicely with the sweet filling.
12-14 pieces

Pastry
150g butter
¾ dl granulated sugar
3 dl rolled oats
2 dl flour

Filling
1 ½ dl whipping cream
50g butter
1 ½ dl light syrup
½ dl granulated sugar
200g milk chocolate
2 dl ripe redcurrants

WHAT TO DO

Preheat oven to 200°C. Melt the butter in a saucepan. Add sugar, oatmeal and flour. Mix into a dough.

Press it out into a pie dish, about 26 cm in diameter, preferably with a removable bottom. Pre-bake the pie crust in the oven for 10-12 minutes. Allow to cool.

Bring cream, butter, syrup and sugar in a heavy saucepan. Cook over low heat for 10-15 minutes, the mixture will begin to thicken. Remove the pan from the heat.

Break the chocolate into pieces and let it melt in the pan. Stir until chocolate is melted and the mixture is smooth. Pour chocolate mixture into pie shell and sprinkle with red currants. Let the pie cool in the fridge, preferably overnight. Serve preferably with whipped cream.

Didn't have the time to take a pic of the cake I made, so here is the one from the magazine where I found the recipe: tidningenhembakat.se