Tarte à la crème au chocolat

Ingrédients

• 1 unbaked 9 inch pie crust (store bought or homemade)
• 6 ounces semisweet chocolate
• 1/2 cup unsalted butter
• 3 eggs, room temperautre
• 1/4 teaspoons salt
• 1/2 cup granulated sugar
• 1 teaspoon chocolate extract
• 1 teaspoon DeLallo Instant Espresso Baking Powder
• 1 1/2 cups heavy whipping cream
• 3 tablespoon granulated sugar
• 1 teaspoon vanilla extract

Préparation

1. 1

   Preheat the oven to 375°F.

2. 2

   Prepare your homemade pie crust or take the premade crust and use a fork to make indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Line the crust with a piece of aluminum foil and pour in dried rice or beans to line the aluminum foil. Bake for 20 minutes.

3. 3

   While the crust blind bakes, prepare the filling. Melt the chocolate and butter in a saucepan over low heat, stirring in one direction (this will prevent the mixture from splitting). Stir until homogenous and remove from the heat. Set aside.

4. 4

   Beat the eggs, salt, and 1/2 cup sugar until light and fluffy, about 3 minutes. Fold 1/3 of the egg mixture along with the chocolate extract and espresso powder into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.

5. 5

   Remove the pie crust from the oven and take out the aluminum foil and beans/rice. Pour the chocolate filling into the pre-baked pie crust, using a rubber spatula to smooth out the filling. Reduce the heat to 325°F and bake until puffed and just beginning to crack (about 25 minutes).

6. 6

   Allow the pie to cool for an hour before placing in the fridge to chill.

7. 7

   When ready to serve the chocolate cream pie, make the whipped cream by whipping the cream, granulated sugar, and vanilla until stiff peaks form, about 3 minutes. Spread the whipped cream over the chilled pie. Sprinkle with shaved chocolate, slice and enjoy!