Chocolate wine pie

Chocolate pate sucrée

  1. Cream butter, icing sugar and salt

  2. Mix in egg and vanilla

  3. Add flour, cocoa and ground almonds

  4. Wrap and chill 1 hour

  5. Roll to 4 mm thick, line a 25 cm buttered tart tin, chill 30 mn

  6. Blind bake at 170/180 fan 18-20 mn with weights, then 5-8 mn without

Chocolate wine custard filling

  1. Gently heat port and sugar until sugar is dissolved (do not boil)

  2. Remove from heat and cool 10 mn

  3. Whisk eggs separately then gently whisk them in the chocolate mixture

  4. Sift in flour, salt and cinnamon

  5. Strain for a smooth custard and pour into the pie shell

  6. Bake at 160° fan for 30-35 mn. Edges set centre with a gentle wobble

  7. Cool completely then chill for 2 hours before slicing

Optional : chocolate shaves, cocoa powder, whipped cream

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