Page 233 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUST

Simple Tart Dough (page
21) ½ batch
FOR THE GANACHE

heavy cream ¼ cup 60 ml
unsalted butter 2 tablespoons 28 g

vanilla extract 1 teaspoon 5 ml
bittersweet chocolate, 1 (3.5-ounce) bar 1 (100-g) bar
chopped into small pieces

FOR THE MOUSSE
unsalted butter ½ cup 115 g

instant espresso powder 1 tablespoon 3 g
eggs, separated 4

heavy cream ½ cup 120 ml
half-and-half ½ cup 120 ml

vanilla extract 2 tablespoons 30 ml
sugar ½ cup 100 g

bittersweet (70%) chocolate, 10 ounces 280 g
chopped into small pieces
lemon juice 1 squirt
salt pinch

FOR THE ASSEMBLY

heavy cream 1 cup 240 ml
bittersweet (70%) chocolate, 4 ounces 115 g
chopped into small pieces

Procedure for the crust
1
. Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) pie plate
with the dough. Dock the bottom and freeze it for 20 minutes.

2
. Line the crust with parchment, fill it with pie weights or dried beans,
and bake it for 15 minutes. Remove the pie weights and parchment