Chocolate Cloud Pie/tart

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!

Ingredients

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

Instructions

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.