Salted Chocolate Lattice Pie

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

   Tip: Use a convection oven for a crisper crust.

2. 2

   Make the pastry: In a large 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 flour until the mixture resembles coarse crumbs. Gradually pour in cold water, stirring with a fork until the dough comes together in a ball.

   Tip: Keep the dough cold, as this will help create a flaky crust.

3. 3

   Roll out the pastry on a lightly floured surface to a thickness of about 3 mm (1/8 inch). Transfer the dough to a 23 cm (9 inch) tart pan with a removable bottom.

   Tip: Make sure the pastry fits snugly in the pan, leaving a 2 cm (1 inch) overhang.

4. 4

   Cut the pastry into strips for the lattice top: Cut the pastry into long, thin strips, about 1 cm (1/2 inch) wide.

   Tip: You should end up with about 12 strips.

5. 5

   Assemble the pie: Place a strip of pastry on the bottom of the tart pan, pressing it into the corners. Weave the strips into a lattice pattern, overlapping the strips slightly. Trim the edges and press the edges of the lattice to seal.

   Tip: Make sure the lattice is secure and even.

6. 6

   Make the chocolate filling: In a medium saucepan, combine the dark chocolate chips, granulated sugar, and 60 ml (2 fl oz) of milk. Heat over low heat, stirring occasionally, until the chocolate is melted and the mixture is smooth.

   Tip: Be patient and let the chocolate melt slowly.

7. 7

   Temper the egg yolks: In a separate saucepan, whisk together the egg yolks, vanilla extract, and 60 ml (2 fl oz) of heavy cream. Heat over low heat, stirring constantly, until the mixture thickens slightly.

   Tip: Make sure the egg yolks are cooked just enough, or they will scramble.

8. 8

   Combine the chocolate and egg yolk mixtures: Stir the tempered egg yolks into the chocolate mixture. Pour the filling into the baked tart shell.

   Tip: Make sure the filling is smooth and evenly distributed.

9. 9

   Bake the pie: Bake the pie for 35 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Don't overbake, or the filling will become too firm.

10. 10

    Let the pie cool: Allow the pie to cool in the tart pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

    Tip: This will help the filling set and the pie to retain its shape.