Fudgy Chocolate Pie
1 Tbsp caster sugar
1 ¼ cup plain flour (plus extra for dusting)
100g frozen Lewis Road Creamery salted butter, grated
1 egg, beaten
1 Tbsp cold water
375g good quality dark chocolate, roughly chopped
250g Lewis Road Creamery unsalted butter, diced
3 egg yolks
3 whole eggs
1/3 cup caster sugar
300ml Lewis Road Creamery single cream
1 tsp vanilla bean paste
2 tsp caster sugar
Cocoa powder, for dusting
Whisk sugar, and flour together in a medium bowl. Add the frozen grated butter and rub it into the flour with your fingertips, until the mixture resembles a coarse meal. Drizzle egg and water over butter mixture and mix gently with a fork until dough just comes together. Turn the dough out onto a lightly floured surface and knead into ball. Form dough into a disk. Wrap in cling film and chill until firm.
Dust your bench with some flour. Roll pastry out into a circle, roughly 3mm thick. Roll pastry up around your rolling pin, then unroll pastry over a tart tin. Using your fingertips, gently press the pastry into the corners of the tin and up the sides. Trim the overhanging pastry so it is all even, then fold the overhanging pastry up and over, crimping the pastry as you go. Prick pastry all over with a fork. Scrunch up a piece of baking paper a few times to soften, then line the inside of the pastry with the baking paper. Fill baking paper with baking weights or uncooked rice. Place into the fridge or freezer to chill for 20 minutes. Meanwhile, preheat your oven to 180°C.
Once pastry has chilled, bake for about 15 minutes, until starting to brown around the edges. Remove paper and baking weights and return to oven for a further 10 minutes, until lightly browned all over. Remove tin from oven and set aside. Reduce oven temperature to 160°C.
For the filling, add the chocolate and butter to a medium bowl set over a pot of simmering water and allow to melt. Remove from heat and set aside. Whisk the extra yolks, eggs, and sugar together, until thick and pale yellow. Fold the egg mixture through the melted chocolate mixture. Pour filling into the pastry case and bake for about 25 minutes, until filling is just set with a slight wobble in the centre. Set aside to cool for 10 minutes, then transfer to the fridge to cool completely. Once completely cooled, remove tart from the tin and place onto a serving plate.
To make the topping, whip cream, vanilla, and sugar together in a large bowl, until soft peaks. Spoon whipped cream on top of the cooled tart. Dust with cocoa powder and serve.