- Dessert
- No
- 4 to 6
- No
- 45 min
- 20 min
- 2h
- 6h
- Not specified
- Not specified
ingredients
140 g of dark chocolate
1 tbsp. to s. curved earl gray tea
Cocoa pie dough (read below)
25 10 cl of fresh cream
1 dl of milk
2 tbsp. to s. sugar
Steps
Step 1
Heat 25 cl of cream and tea in a small saucepan. At first broth, remove from heat, let infuse 3 min. Filter, keep the cream at least 2 hours in the fridge: it must be very cold. Grate the chocolate with a thrifty knife.
2nd step
Preheat the oven to 170 ° C (3-4). Spread the dough by hand in a pie pan, making it rise higher. Bake 20 minutes. Let cool in the mold.Step 3
Heat 10 cl of cream in the small saucepan with milk, sugar and a pinch of salt. Pour over the grated chocolate, turn to melt. Cover, let cool to room temperature.Step 4
Whip the tea cream with the electric whisk: it must be firm (see "For a cream ..."). Stir in chocolate cream. Pour on the crust, have at least 6 hours in the fridge.tips
For cocoa pie dough
Beat vigorously with a fork in a 2 tbsp. to s. of oil, 2 tbsp. to s. of milk, 2 tbsp. to s. sugar, 1 pinch of salt. When the sugar is dissolved, add in order by beating: 125 g soft butter, 1 egg yolk, 1 tbsp. to s. pure cocoa powder. You get an ointment. Gradually add the flour by turning with a spatula, until you get a dough a bit soft but smooth. We do not count the quantity of flour: rely on the consistency of the dough. Very friable, it does not spread with the roller but flattens by hand in the mold.
