Ingredients
- 1 6-7 inch sweet pie crust (recipe follows)
- 1/2 cup heavy whipping cream
- 1/3 cup milk
- 8 ounce semi-sweet chocolate
- 2 ounce whole eggs
- 1 6-7 inch sweet pie crust (recipe follows)
- 1/2 cup heavy whipping cream
- 1/3 cup milk
- 8 ounce semi-sweet chocolate
- 2 ounce whole eggs
- 1 1/4 cup unbleached flour
- 1/4 cup evaporated cane juice or sugar
- 2 tablespoon soft unsalted butter
- 1/4 teaspoon vanilla extract
- 1 teaspoon whole egg
Preparation
Baking Directions:
To make the tart:Preheat oven to 350 degrees.
Combine the heavy cream and milk in a heavy saucepan.
Place over high heat and bring contents to a boil.
Remove from heat, add the chocolate, and stir until the chocolate is completely melted.
Beat the 2 eggs in a bowl.
Slowly pour the warm chocolate and cream mixture in the bowl, whisking constantly.
Pour the contents into the sweet pie crust and bake in preheated oven for approximately 10 minutes until the custard is set.
Test for doneness by inserting a toothpick into the custard.
The custard is ready if toothpick comes out clean.
Remove from the oven and serve warm with ice cream, if desired.
Variation: Garnish with a few fresh raspberries, a great combination.
To make the sweet pie crust:WITH A FOOD PROCESSOR:Place all ingredients into the food processor.
With the steel blade in place, process for 10-15 seconds until the dough comes together in a ball.
Wrap in plastic and refrigerate overnight.
KNEADING BY HAND:Place the sifted flour, evaporated cane juice and salt in a mixing bowl.
Thoroughly mix the contents.
Turn out the dry ingredients and mound in the center of your work surface.
Make a well in the flour and place the slightly softened butter, cut in pieces, in the center.
Using your fingertips, blend the butter into the flour until the dough is crumbly.
Add the egg, lightly beaten, and the vanilla extract.
Knead only long enough to completely mix the ingredients.
Form the dough into a ball.
Wrap in plastic and refrigerate at least 2 hours.
Take out half an hour before rolling.
Roll out the dough on a floured work surface to approximately 1/8-inch thickness.
Roll dough around the rolling pin and transfer to the pie shell.
Line the pie shell, pressing in the dough evenly.
It is not necessary to prick the bottom of the pie with a fork before baking.
Bake in a 375-degree oven for 15-20 minutes or until light brown.
Allow to cool before filling.
Tips:
Want to make a larger 10 to 11-inch pie?
Follow the preparation instructions, but use these measurements: 1 1/4 cup heavy whipping cream 1 cup milk 12 ounces semi-sweet chocolate 5 whole eggs 2 tablespoons rum, optional
