Apparently the Queen is a chocoholic. Among her favourite desserts is this Chocolate Perfection Pie, which she has enjoyed for years and has served to visiting kings and presidents.
Serves: Eight
Time: Two hours (including one hour chill time)
Ingredients
For the crust
- 1 3/4 cups plain flour
- 1/4 cup vanilla sugar
- 1 stick cold unsalted butter, cut into small pieces
- 1 egg yolk
- 3 tablespoons heavy cream
For the filling
- 2 eggs
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 teaspoon white wine vinegar
- 1/4 teaspoon salt
For the toppings
- 170g chopped dark chocolate
- 2 egg yolks
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 60g shaved white chocolate
Method
Preheat the oven to 180°C and lightly grease a 23cm tart pan and place it on a baking tray lined with baking paper.
To make the piecrust:
In a large bowl or food processor, combine the flour and salt. Rub the butter into the flour with your hands or pulse it in the food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and heavy cream, and mix to combine.
On a lightly floured surface, roll out the dough to 1cm thick, place it into the tart pan, and press the dough against the bottom and sides of the pan. Line the crust with parchment paper and pie weights, and part-bake until the crust begins to brown at the edges, about 15–20 minutes. Then remove the parchment and pie weights, and cool to room temperature.
Prepare the filling:
Place a mixing bowl over a pot of boiling water. Add the eggs, cinnamon, sugar, vinegar and salt, and whisk until the mixture starts to foam up slightly. Remove from heat and continue whisking until the mixture becomes creamy, about three minutes. Pour the egg mixture over the cooled crust, and bake in the oven for 15 minutes. Transfer to a cooling rack and allow the filling to sink back into the shell.
Make the topping:
Heat the dark chocolate in the microwave until just melted (be careful not to burn it). Slowly add the egg yolks and 1/2 cup water, and whisk until combined. Spoon half of the chocolate mixture over the pie filling, and bake pie in the oven for five minutes. Transfer pie to a cooling rack and allow to cool completely. In a large bowl, beat the heavy cream and cinnamon until stiff peaks form. Spread half of the whipped cream over the chocolate layer. Fold the remaining whipped cream into the remaining chocolate mixture and spread on top of the whipped cream. Sprinkle generously with grated white chocolate and refrigerate for one hour until set.
