Creamy dark chocolate gluten free pie

260 g of New All-Purpose Mix

125 g butter

125 g sugar

1 egg

 

200 grams of dark chocolate (no more than 70% cocoa, this may affect the consistency)

20 cl of cooking cream 35% fat

8 cl of milk

1 egg

1. In a large bowl, whisk the sugar and egg to whiten the mixture

2. Add the flour and mix with a fork to obtain "sand"

3. Cut the butter into small cubes one 1-centimeter side, soften it in the microwave (it must not be melted!)

4. Using a pastry cutter (or a large solid fork if you do not have one), incorporate the softened butter into the preparation

5. Once the butter is in, form a sphere with your hands

6. Refrigerate one hour

7. Cut the dough sphere in half, you can keep the second half in the refrigerator for a few days

8. Roll out the dough (the easiest is between two sheets of parchment paper) and put it in a pie mold

9. Remove the top sheet and prick the dough with a fork

10. Put the second sheet of parchment paper on top and put a cake pan on top to prevent the dough from rising (you can use other means if you prefer)

11. Bake at 355 degrees F. for fifteen minutes

 

1. Heat the cream and milk in a saucepan

2. Break the chocolate into squares and put it in a large bowl

3. Pour the cream-milk mixture over the chocolate to melt it, whisk well until a homogeneous mixture is obtained

4. Let cool for a few minutes before adding the egg and beating the preparation to avoid clotting

5. Pour the preparation into the precooked crust

6. Bake at 355 degrees F. for fifteen minutes

7. Let cool for a few minutes, unmold (easy with the sheet of parchment paper) put on a plate and refrigerate for at least a few hours so that the filling sets well! (one night for optimal results)

8. You can decorate with cocoa powder, icing sugar or sugar decorations before tasting.