Chocolate/caramel pie

A yummy pie !
You will be addicted…

The paste

– 2 cups flour (250 g)
– 1/2 cup soft butter (125 g)
– 1/3 cup powdered sugar (70 g)
– 1 egg
– 1 tsp fresh cream

In your food processor, mix the flour with the powdered sugar and a pinch of salt.

Add the soft butter.

Then add the fresh cream and the egg.

Wrap in cling film and put in the fridge for half an hour.

The pastry is hard to spread (you would have to add flour and it would change its taste).
So I take my pan and spread it in with my hand.

Take care to have the same thickness everywhere and a flat base.

Cover the pastry with parchment paper and dried beans.

Blind bake at 320° F (160° C) for 15 min.

The caramel

– 2 cups powdered sugar (250 g)
– 2 tbsp water
– 6 tbsp butter (100 g)
– 11 tbsp liquid cream (17 cl)

Make a golden caramel with the sugar and the water (don’t add water, the 2 tablespoon are enough !).

Heat the cream in the microwave and add it to the caramel away from the eat.

Burns can occur : when adding the cream the level rises like boiled milk

Replace the pan over heat and cook gently until smooth and creamy.

Remove from the heat and let cool for few minutes.

Add the butter cutted in pieces.

Pour on the pastry.
Rotate the pie to spread the caramel all over.

Let cool in the fridge to set the caramel.

The chocolate ganache

– 1 cup + 2 tbsp mixed dark chocolate (200 g)
– 10 tbsp liquid cream
– 3 tbsp butter (50 g)

Bowl the cream in a pan.

Away from the heat add the mixed chocolate.
Mix until smooth.

Add the butter cutted in pièces.

Pour on the pie and spread the same way as the caramel (rotating the pie).

Then the hardest step of the recipe : put it in the fridge until the next day !

Treat yourself !

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