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1
Pastry.
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Mix the butter and icing sugar in a stand mixer for 1 minute.
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While stirring add the beaten egg.
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Then add the almond meal and flour together.
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It should looks like coarse crumbs.
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Pour the mixture on the benchtop and bring all the small piece together to form a ball.
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Do not add flour even if it is crumbly.
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Roll out between two sheets of baking paper.
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Store in the fridge for 10 minutes.
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Press the dough into a pan.
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Shave off the excess on the top edge with a knife.
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Cook 25 minutes at 200C.
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13
Set aside to cool down.
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14
Chocolate filling.
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15
Prepare sugar almond pie shells following the recipe below.
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Set aside and cool down 15 minutes on a rack.
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Meanwhile prepare the chocolate filling : chocolate ganache.
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Chocolate ganache.
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Bring the cream to boil.
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Add the cream to the chocolate chips in 3 times.
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Mix with a spatula from the center of the bowl to the side during each addition.
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Add the diced butter at room temperature.
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Stir well until well incorporated.
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If the butter is too cold it will create some white spot in the ganache so make sure it is at room temperature.
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Do not melt the butter ever or the ganache will not become firm when it cool down.
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Pour the chocolate ganache filling into the pies shells.
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Leave 2 hours in the fridge until the ganache become firm.
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Tips: You could also prepare a 26cm pie and serve individual slices.
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To cut lovely slices bring the knife under warm water before cutting.
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It will create a perfect shiny cutting without removing any ganache from the slice.
