160g saltless butter
60g frosting sugar (icing sugar)
200g 70% cocoa
75ml skimmed milk
It fits perfectly into a 20cm flat round pie tin.
Preheat your oven to 180°.
In a large mixing bowl using a food processor or mixer combine the frosting, butter and flour.
At first the mixture will seem like nothing but a bunch of crumbs, but the more you leave it to you mix the more dough-like it will become. Ours took approximately 15 minutes to mix properly (now you see the need for the mixer right).
Once the mixture has set, leave it to stand for about 30 minutes.
Once the 30 minutes are up, place your dough on a flat flour coated surface and roll it out using a rolling-pin. You should roll it out in such a way that it can easily fit and be placed in your pastry tin. Careful not to roll it thinner than a ¼cm.
Once rolled out line the inside of the pastry tin with the dough and layer beans on top of the pastry (to prevent it from rising) and allow it to cook in the oven for 10 – 15 minutes.
Now you can start preparing the filling.
Break your chocolate into smaller pieces and place in a pot, add the milk and cream. Place the chocolate, milk and cream mixture on the stove at a medium heat and wait for the chocolate to melt.
Once it has completely melted add the beaten egg but stir it quickly or the egg might start to scramble.
At this point your pasty should be ready to come out the oven.
Take the pastry out the oven, remove the beans and pour in the chocolate filling. Place it back in the oven and allow to bake for another 20 – 25 minutes.