Flaked Salt and Chocolate Pie
ready in 3 h. 50 min.
- For the pastry
- 1 ¼ cups flour
- 2 Tbsps cocoa powder
- 1 Tbsp powdered sugar
- ½ cup chilled butter (chopped)
- softened butter (for the tin)
- flour (for working the pastry)
- dried pulse (for blind baking)
- For the filling
- 2.333 cups plain Chocolate (roughly chopped)
- ¾ cup cream
- 2 small egg yolks
- 2 Tbsps butter (chopped)
- Fleur de sel (for sprinkling)
How healthy are the main ingredients?Chocolate
On a work surface, make a mound of the flour, cocoa, icing sugar and a pinch of salt. Dot the butter around the mound. Add 2-3 tbsp cold water and quickly mix by hand to form a smooth pastry. Wrap in cling film and chill for around 30 minutes.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and butter the tart tin.
Roll the pastry out on a floured surface to slightly larger than the tin and carefully transfer to the tin. Prick the base several times with a fork, line with grease-proof paper and fill with dried pulses. Blind bake for around 25 minutes until the pastry is crispy. Remove from the oven, take out the paper and pulses, and leave to cool.
For the filling, melt the chocolate in a bowl over a pan of hot water. Take 2 tbsp of melted chocolate and spread over the tart base using a brush. Chill in the refrigerator for around 15 minutes.
Add the cream to the rest of the melted chocolate and stir in well. Add the eggs one at a time, beating after each addition. Add the butter and stir in. Spread the mixture over the tart base and chill for at least 2 hours.
Sprinkle with fleur de sel before serving.