Warning : cut into small slices and plan to share. This is very, very good and you probably shouldn’t have a whole, or a half a pie to yourself.
For the Crust :
1 1/2 cup all purpose flour
1/2 cup almond flour
3/4 cup icing sugar
zest of 1 lemon
1/2 tea spoon vanilla caviar (or one vanille bean, scraped)
1 egg yolk
2/3 cup unsalted butter, room temperature
pinch of salt
For the filling :
260g good dark chocolate
3/4 cup heavy cream
1/2 cup whole milk
1. Combine the flour, almond flour and salt.
2. In the bowl of a mixer, combine the butter, icing sugar, lemon zest and vanilla.
3.Cream for a few minutes, until smooth.
4. Scrape down the sides of the bowl. Add the dry ingredients and the eggs.
5. Stir on low until it comes together as a dough.
6. Gather into a ball and wrap in plastic. Chill for a minimum of 3 hours.
7. Pre-heat the oven to 350F.
Roll out the dough on a floured surface to about 1/4 inch thick.
8. Cut a circle of parchment paper that is the same size as the bottom of your tart dish. Set it aside for now.
9. Carefully drape the dough into the tart dish. Gently fold and push it down into all the creases.
10. Then using your rolling pin, gently roll over the rim of the dish to cut the dough.
11. Remove the excess dough. You can recombine it to use later.
12. Attack the bottom of the dough with a fork and mark it all over.
13. Then cover with that parchment paper from earlier.
14. And add pie weights. I know, I need to get more. You can also use dry beans (just don’t try to cook them later).
15. Put in the oven for 20 minutes or until lightly golden. You don’t want this to be dark.
Then remove from the oven, remove the pie weights and parchment paper and allow to cool.
16. While that is cooling, Combine the heavy cream and whole milk in a pot.
Bring to a boil.
17. Pour the hot cream over the chocolate. Wait 30 seconds then whip until smooth. Add in the egg, while whipping to incorporate. Don’t stop whipping or you’ll have bits of scrambled egg in your ganache. The picture is just the cream over the dark chocolate. I was running out of hands to take a picture of the whipping process.
18. Pour into the cooked crust. Gently jiggle to spread around.
Lower the oven to 345F. Bake for 10-15 minutes
19. Allow to cool on a wire rack for 1 hour. The edges should be set but the middle should still have a slight jiggle to it when you take it out of the oven.
20. When the pie has cooled, -gently- remove the bottom from the side, then slide the pie off the bottom of the pan.
21. Slice, serve with fresh berries and some coulis of your choice and enjoy!