Page 248 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. In the bowl of a stand mixer fitted with the paddle attachment, mix
the butter, sugar, and salt until just combined. Add the eggs one at

a time, and then the vanilla.
2
. In a small bowl, whisk together the flour and cocoa powder. With
the mixer on low speed, slowly add the cocoa mixture to the egg

mixture and stir until just combined. Cover the bowl with plastic
wrap and refrigerate it for 30 minutes.

3
. Preheat the oven to 350°F (175°C). Prepare a 9-inch (23-cm)
square tart pan with nonstick spray with flour. (This is important. If
you don’t have nonstick spray with flour, spray the pan first and
then dust it with flour. Otherwise, your crust will stick horribly.)
Spoon the batter into the prepared pan and smooth it out with a
small offset spatula.

4
. Bake the crust for 20 minutes. Remove the crust from the oven and

cover the top with parchment paper (this is going to feel
backwards, but trust me), then a layer of pie weights, and press
down gently. Add more weights—as many as will fit on top of the
parchment without rolling off—and bake for 10 minutes more.

5
. Remove the crust from the oven, but leave the weights on top until
it has completely cooled.

Procedure for the filling
1
. Place the sugar, salt, lemon juice, and ⅓ cup (75 ml) water in a

saucepan and cook the mixture, stirring, over low heat until the
sugar crystals melt completely. With a wet pastry brush, brush
down the sides of the pot to remove any sugar crystals that might
be clinging there.

2
. Turn the heat to high and cook the sugar syrup until it turns a light
amber. Take the pot from the heat and carefully add the cream and