From “My Cooking Class: Chocolate Basics,” by Orathay Guillaumont and Vania Nikolcic (Firefly). Makes 1 pie.
Ingredients
For the crust:
- 3/4 cups butter
- 1/2 cup sugar
- 1 egg
- 1 2/3 cups flour
- 1/2 cup ground almonds
- 1 teaspoon vanilla extract
For the caramel:
- 2/3 cup heavy cream
- 3/4 cup sugar
- 1 tablespoon salted butter
For the chocolate ganache:
- 6 1/2 ounces dark chocolate
- 2/3 cup heavy cream
Directions
Make the crust: Using an electric mixer, beat the butter and sugar until creamy. Add the egg and continue beating to combine. Add the flour, ground almonds and vanilla extract. Ensure all of the ingredients are evenly combined, but do not overwork the pastry; at this stage, it should be soft and slightly sticky. Transfer the pastry to plastic wrap and allow it to rest and harden in the refrigerator, at least 30 minutes. The pastry is easier to roll out when cold. (Wrapped well in plastic wrap, pastry can be kept for 3 days in the refrigerator.)
Roll out the dough and place in a buttered rectangular tart pan, and freeze 15 minutes. Preheat the oven to 350 degrees.
Line the dough on top with parchment paper, fill with dried beans or baking beads, and bake for 20 minutes. After baking, allow to cool for 30 minutes.
Meanwhile, make the caramel: Heat the 2/3 cup cream. Next, place the sugar and 1 tablespoon water in a separate saucepan. Heat until it becomes a lovely amber-colored caramel.
Remove from heat, place over the sink and carefully add the hot cream. Watch out for any bubbling or spills.
Place caramel back on heat, and add the salted butter and stir briefly. Cook for another minute. Allow to cool.
Pour the caramel into the cooled pie crust. Allow to harden.
Meanwhile, break up the chocolate into small pieces, and place in glass bowl. Heat the 2/3 cup cream to just boiling. Pour the hot cream over the chocolate, wait 2 minutes, and then mix to obtain a smooth and uniform ganache. Pour over hardened caramel, smoothing with a spatula.
Place pie in refrigerator to cool until ready to serve.
