Dark Chocolate Lattice Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
There's something magical about dark chocolate that makes any dessert feel like a special occasion, and this lattice pie is no exception. What I love most is how straightforward it is to pull together in just under an hour, with most ingredients you probably already have at home. Dark chocolate isn't just delicious either; it's packed with antioxidants that make indulging feel a bit more virtuous. The buttery crust comes together quickly, the filling is practically foolproof, and when you top it with that beautiful lattice pattern, everyone thinks you spent hours in the kitchen. Trust me, this one's a keeper for when you want to impress without the stress.
Ella x
Ingredients
- 500 gdark chocolate
- 200 gall-purpose flour
- 100 gconfectioner's sugar
- 150 gunsalted butter
- 3 nulleggs
- 1 mlvanilla extract
- 5 gsalt
- 200 gdark chocolate chips
- 100 mlheavy cream
- 50 ggranulated sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line the baking sheet with parchment paper for easy cleanup.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 3
Press the dough evenly into the bottom and up the sides of a 23cm (9-inch) tart pan with a removable bottom.
Tip: Chill the dough in the freezer for 10 minutes to firm it up.
- 4
Bake the crust for 15-20 minutes, or until it is lightly golden.
Tip: Let the crust cool completely in the pan.
- 5
In a separate bowl, melt the dark chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.
Tip: Be careful not to overheat the chocolate.
- 6
In a large bowl, whisk together the eggs, vanilla extract, and heavy cream until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 7
Add the melted chocolate to the egg mixture and whisk until smooth.
Tip: Make sure the chocolate is fully incorporated.
- 8
Pour the chocolate mixture into the cooled tart crust.
Tip: Smooth the top with a spatula.
- 9
To make the lattice top, roll out the remaining dough to a thickness of about 3mm (1/8 inch).
Tip: Use a pastry cutter or a knife to cut the dough into strips.
- 10
Place the strips on top of the chocolate mixture, weaving them into a lattice pattern.
Tip: Make sure to leave a 1cm (1/2 inch) border around the edges.
- 11
Brush the lattice top with a little bit of heavy cream and sprinkle with granulated sugar.
Tip: This will help create a golden-brown finish.
- 12
Bake the pie for an additional 25-30 minutes, or until the lattice is golden brown.
Tip: Let the pie cool in the pan for 10 minutes before serving.
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