Question: when is it OK to call a tart, a pie?
I set out to make a chocolate tart with a light airy filling; in fact it was so airy, it struggled under the weight of the mirror glaze… You can find the recipe for the glaze at this post.
So I think I can call this a pie now, as it really should have been served straight from the pie tin. Tart or not, it was silky and light, a dream to eat!
- 250g digestives
- 100g LRC butter, unsalted
- 4 egg yolks (size 7)
- 1 tsp coffee vanilla extract
- 70g caster sugar
- 50g cornflour
- pinch of salt
- 600ml LRC A2 milk
- 175g dark chocolate, chopped
- 1/2 recipe of mirror glaze in my Raspberry and Chocolate delight recipe
- Chocolate pearls for decoration
- Prepare base by blitzing digestives biscuits up with a food processor. Add melted butter to the crumbs and combine to form a mixture.
- Cover the bottom of the pie/tart tin with crumbs. Using a straight walled glass cup, form the sides of the pie by pressing the crumbs against the side of the tin.
- Place in the fridge to firm up.
- Prepare custard. Beat eggs and coffee vanilla extract in a medium heatproof bowl and set aside.
- Whisk sugar, cornflour, salt and milk together in a thick based saucepan. Cook on a medium heat, stirring with a spatula constantly to make sure it doesn’t catch at the bottom. Cook for 8 minutes or until thickened. Take it off the heat.
- Pour half of the thickened milk mixture into the eggs while stirring; ensuring the eggs don’t curdle.
- Return egg mixture back into the saucepan with the rest of the thickened milk.
- Add chopped chocolate and bring the heat back to medium. Cook for 3-4 minutes while stirring constantly. Check that all the chocolate has melted, and the mixture has further thickened.
- Remove saucepan from the heat and let the custard cool for 15 minutes before pouring into the tart base.
- Refrigerate for an hour (custard will not be set yet) and pour mirror glaze over the custard. Return to the fridge until set, at least 3 hours or overnight.
- Scatter chocolate pearls over the pie/tart as decoration.