Salted Chocolate Slab Pie

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Line a 20cm x 20cm baking dish with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and sea salt.

3. 3

   Add the cold butter to the bowl and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

   Tip: Be gentle to avoid overworking the dough.

4. 4

   Gradually pour in the milk, stirring with a fork until the dough comes together in a ball.

5. 5

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm.

6. 6

   Transfer the dough to the prepared baking dish and press it into the corners.

7. 7

   Bake the crust for 15 minutes, then remove it from the oven and let it cool completely.

8. 8

   In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the dark chocolate, stirring occasionally.

   Tip: Be patient, as this can take up to 10 minutes.

9. 9

   Remove the chocolate from the heat and stir in the granulated sugar until dissolved.

10. 10

    Pour the chocolate mixture into the cooled crust and smooth the top.

11. 11

    Sprinkle the flaky sea salt over the top of the chocolate layer.

12. 12

    Pour the beaten egg over the chocolate layer and smooth the top.

13. 13

    Bake the pie for an additional 10-15 minutes, or until the egg is set and the chocolate is smooth.