Chocolate Pie

pastry:
175g butter
120g icing sugar
1 egg
1 tsp lemon juice (i used lime as i had none)
300g plain flour

place butter and icing sugar in food processor and cream (i used cold butter and i think it would have helped had i used softer butter? i had to use a second egg to hold it together but it was all good). add egg and lemon juice and process til well combined, add flour and process until just combined (i found that step a PITA, i ended up tipping into a bowl and mixing it). tip pastry out on to lightly floured surface, knead quickly until it forms a soft dough, wrap in plastic wrap and chill 30 mins. heat oven to 180 degrees.

after 30 mins, grease and flour tart tin with removable base, recipe calls for a 22cm tin with high sides - adjust as needed. roll out pastry to about 3mm thick and ease into tin, use a ball of leftover pastry to push dough into corners (heat from hands can wreck pastry). trim some pastry from edges but leave about 5cm around the side to allow for shrinkage. place tart case on tray, chill 20 mins.

remove from fridge, line with baking paper, fill with blind baking material of your choice (i use tapioca or sago, bugger shelling out for proper baking beans). bake for 10 mins or until edges start to colour. remove from oven, remove baking beans and paper and trim edges, return to oven for additional 10-15 mins (until base is cooked). remove from oven and set aside.

Filling:
600g decent dark choc (i used energy, it tastes good without being bitter like the 70% stuff that not everyone likes, i dunno about you but i am not going to drop a bomb on chocolate unless the queen is coming for tea :P)
675ml cream

225ml milk
100g sugar
2 eggs

lower oven temp to 110 degrees.
chop chocolate finely, place in bowl, heat cream and milk until boiling, pour over chocolate and whisk until smooth. mix eggs together in separate bowl, add to chocolate along with sugar. pour into tart case through finest sieve you have.

this is the tricky bit - bake for 40 mins until edges are set but middle still wobbles like jelly. remove from oven and allow to cool for at least 2 hours (i chilled mine overnight). my cooking time was more like 90 mins but i got bubbles on top so maybe i cooked it a little long? would be interesting to see what it set like after only 40 mins.

to serve, dust with cocoa/serve with whipped cream or ice cream/have with berries/whatever ;)

Thanks Kristy (teacup)