Dough
1 1/4 cup all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
3 tablespoons ice-cold water
All-purpose flour (for dusting)
Filling
1/2 cup unsalted butter, softened
1/4 cup confectioners' sugar
200 grams dark chocolate, chopped
1 tablespoon vanilla extract
2 eggs
Topping
3/4 cup heavy cream, whipped
2 tablespoons confectioners' sugar
Accessory
A 25 cm diameter refractory mold
Dough
1 1/4 cup all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
3 tablespoons ice-cold water
All-purpose flour (for dusting)
Filling
1/2 cup unsalted butter, softened
1/4 cup confectioners' sugar
200 grams dark chocolate, chopped
1 tablespoon vanilla extract
2 eggs
Topping
3/4 cup heavy cream, whipped
2 tablespoons confectioners' sugar
Accessory
A 25 cm diameter refractory mold
Dough
Combine the flour and butter
Mix until a crumbly mixture forms
Add the water and knead
Make a ball, wrap in plastic film, and refrigerate for 15 minutes
Preheat the oven to medium temperature
On a floured surface, roll out the dough and line the refractory mold
Use a fork to prick the dough in several places
Line with four overlapping pieces of aluminum foil
Bake for 20 minutes
Remove the foil and bake for another 10 minutes, until golden brown
Let cool
Filling
In a mixer, beat the butter and confectioners' sugar until smooth
Set aside
Melt the chocolate in a double boiler
Remove from heat, add vanilla extract, mix, and let cool
Add the melted chocolate to the butter mixture and mix gently
With the mixer running, add the eggs one at a time
Beat well and fill the dough with the cream
Beat the heavy cream with confectioners' sugar until stiff peaks form
Spread over the filling
Cover with plastic film and refrigerate for two hours or until firm
Serve in the refractory mold.
