Caramel and Chocolate Pie
- For the dough
- 7 tablespoons Pastry flour
- 1 tablespoon sugar
- 3 tablespoons ground Hazelnuts
- 1 pinch salt
- 1 egg
- 7 tablespoons butter
- For the toffee
- 8 ounces condensed milk
- For the cream
- 3 ounces dark Chocolate
- 7 tablespoons Whipped cream
- 2 tablespoons sugar
- 2 egg whites
- dried Legume (for blind baking)
For the dough: Combine flour, sugar and nuts. Create a well in the center and add beaten egg. Sprinkle pieces of butter on flour and knead by hand to form a smooth dough. Shape into a ball, wrap in plastic and chill for 30 minutes.
Preheat the oven to 350°F.
Roll out dough on a floured surface, slightly larger than the pan. Grease pan with butter and press dough into pan. Prick dough with a fork several times, cover with parchment paper, sprinkle with beans and bake for about 25 minutes. Remove from oven and discard parchment and beans. Let cool.
For the toffee: Simmer condensed milk over medium heat for about 30 minutes, stirring constantly. Remove from heat and let cool.
For the cream: Melt chocolate a double boiler. Remove from heat and let cool. Beat cream and sugar until stiff. Beat egg whites with a pinch of salt until stiff and fold into cooled chocolate. Then, fold in cream.
Spread toffee on the crust and let set. Top with chocolate cream and chill for 2 hours.
For the caramel: Heat cream, sugar and a pinch of salt in a saucepan. Remove from heat, add butter and chopped chocolate and stir until chocolate has melted completely. Let mixture cool slightly, then stir in cold milk until mixture is smooth and shiny. Let mixture cool completely and spread onto cream. Chill 2 hours more, slice and serve.