Dark Chocolate Lattice Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line the baking sheet with parchment paper for easy cleanup.

2. 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. 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. 4

   Bake the crust for 15-20 minutes, or until it is lightly golden.

   Tip: Let the crust cool completely in the pan.

5. 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. 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. 7

   Add the melted chocolate to the egg mixture and whisk until smooth.

   Tip: Make sure the chocolate is fully incorporated.

8. 8

   Pour the chocolate mixture into the cooled tart crust.

   Tip: Smooth the top with a spatula.

9. 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. 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. 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. 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.