Find out how to easily make the recipe for Amandine Chaignot’s inimitable chocolate tart by following the simple steps in our preparation. A delicious dessert transmitted by the grandmother of the chef who will please everyone!
- For the dough:
250 g Flour
125 g Butter
5 g Salt
- For the chocolate cream:
200 g Chocolate
200 g Cream
80 g Milk
- Start the recipe for Amandine Chaignot’s chocolate pie by melting the chocolate in the bain-marie cream. Add the milk. Remove from the heat and stir in the egg.
- For the dough: mix the flour, the soft butter cut into pieces and the salt. Once the preparation is homogeneous, stop working the dough. Roll up and let sit for 30 minutes.
- Spread the dough directly in the pie pan, the dough should be very crumbly. Bake the dough blank at 170 ° C for 20 minutes.
- Pour the chocolate device into the bottom of the pie and bake at 120 ° C for 20 minutes. Let sit on the counter at room temperature and serve without placing the pie in the refrigerator.