Rich Chocolate Mascarpone Pie

Instructions

1. Preheat oven to 220 C.
2. For the pastry: Using a machine, with the metal hook, mix together pastry ingredients until the pastry forms a ball. Wrap in a plastic wrap and place in the fridge for 30 minutes.
3. On a lightly floured surface roll out the pastry. Line a 23 cm pie tin. Make a fluted edge. Use a fork to pick the bottom of the pastry case all over. Cover with a baking paper, pour over 1 kg beans and place in the oven for 10 minutes. Take the tin out, remove beans and baking sheet and bake again for 10 minutes at 180 C. Remove from the oven and let cool on a wire rack.
4. In a heatproof bowl set over a pan of simmering water, melt the plain chocolate, the butter and sugar. Remove the bowl from the heat and stir in the eggs, sugar and vanilla.
5. Pour the chocolate mixture into the case and bake until the filling is set - 35 minutes. Let cool in the tin on a wire rack.
6. Meanwhile make the white Mascarpone cream: In a heatproof bowl set over a pan of simmering water, mix egg yolks with 4 tbsp sugar until sugar dissolves. Remove from the heat. In a another bowl mix Mascarpone cheese with sour cream. Add the yolks and beat well with an electric mixer. Pour the white cream over the chocolate layer.
7. For the decoration: Draw the blade of a swivel-headed vegetable peeler along the side of the chocolate bar to shave off short, wide curves. Chill the chocolate curls until needed.
8. Before serving decorate with the chocolate curves.

• Servings : 12
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Christmas Recipes, Dessert, Easter Recipes
• Ingredient : Butter, Caster sugar, Crème fraîche, Dark chocolate, Egg yolks, Eggs, Flour, Light chocolate, Mascarpone cheese, Plain chocolate, Sour cream, Sugar, Vanilla