CHOCOLATE PIE WITH GINGERBREAD CRUST


  • Servings : 8
  • Preparation : 15 minutes
  • Cook time : 30 minutes
  • Calories : 410 cal
  • Carbohydrate : 50 g
  • Lipid : 21 g
  • Fiber : 4 g
  • Protein : 6 g
Une tarte au chocolat avec une croûte de pain d'épice : le dessert idéal pour Noël. Une recette de la chef Mélanie Marchand.

Ingredients

    Dough:

    • 750 ml (3 cups) unbleached white flour
    • 7 ml (1 ½ tsp) baking powder
    • 10 ml (2 tsp) ground cinnamon n
    • 10 ml (2 tsp) ground ginger
    • 3 ml (1/2 tsp) ground nutmeg
    • 1 ml (1/4 tsp) ground cloves
    • 225 g (1/2 L) cold butter
    • 1 egg
    • 80 ml (1/3 cup) ice water
    • 15 ml (1 tbsp.) white vinegar

    Ganache :

    • 500 ml (2 cups) dark chocolate chips
    • 125 ml (1/2 cup) coconut milk (fat on top )
    • 125 ml (1/2 cup) almond milk
    • 60 ml (1/4 cup) maple syrup


    Steps

    For the dough :


    1 - In the bowl of the food processor, put the flour, baking powder and spices. Mix a few times to mix.


    2 - Add the cold butter. Mix to sand (the butter should be the size of a large pea).


    3 - In a bowl, combine the egg, water and vinegar. Set aside.


    4 - Add all at once to the flour mixture and blend until smooth. obtaining a ball. Remove from the food processor.


    5 - Wrap and refrigerate for 30 minutes. Divide into 4 (wrap and freeze the other 3 pieces).


    6 - Preheat the oven to 180C (350F) .


    7 - Roll out 1 piece of dough and line an 8-inch springform pan.


    8 - Prick the bottom of the pie with a fork. Add parchment paper on top. prevent the dough from rising during baking.


    9 - Bake for 15 minutes. Remove from the oven. Remove the paper and the dots.


    10 - Return to the oven and bake for another 15 minutes (until beautiful colouring).


    11 - Remove from oven. Allow to cool completely before using.


    For the ganache


    12 - Put the chocolate pellets in a mixing bowl. Gently melt in a bain-marie.


    13 - When the chocolate is half melted, add the rest of the ganache ingredients.


    14 - When everything is melted, remove the bowl from the bain-marie. Let cool.


    15 - Pour over the crust.


    16 - Refrigerate overnight.


    17 - Remove from refrigerator. Decorate your way.


    18 - Cut a piece. To serve. ot




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