Swank/Swanky: fashionably elegant (thank you Merriam-Webster on-line dictionary!)
In Montreal, there is a restaurant called L’Express (The Express). It is a very swanky French restaurant, with a very swanky clientele to boot. I’ve had the pleasure of eating there 2-3 times in my life (restaurant opened in 1980). As you can imagine the food is amazing, the chef is grandiose, the service…well sorry but the service is sort of so-so… On top of it all, this restaurant is so cool and hot (can one be both?) that it doesn’t even has sign outside, nothing that says: “restaurant here!”…so bottom line: “it is so happening that if you know where it is…then you know!”
Conclusion: this makes my blood boil! That is absurd.
OK, I don’t mean to complain but my theory on food is simple: everyone should have access to all food and recipes. That’s why I love to share recipes with everyone. If it’s good why should I be the only one able to make it?
So, in one of my mom’s magazines I found a recipe from L’Express for their famous Tarte au Chocolat. It is pretty darn good. I’m sharing it today because I can and I will! Believe me if I can get my hands on their lamb or duck recipes, I will shout it from the roof top of….my chicken coop! Because I am NOT swanky!
1 store bought pie dough
1 1/4 cup cream
2/3 cup milk (I had 2%)
Dark chocolate (semi-sweet) 10-ounces (don’t use sweet or milk chocolate, it will change the taste and texture)
1 egg, beaten
Preheat oven to 325F
Using a 9-inch pie plate, lay your pie dough on your plate, lay a piece of parchment paper and add pie weights. If you don’t have them you may use dry beans. This is called blind-baking your pie. (see definition here: blind-baking) Bake in your preheated oven for 15 minutes, until your dough is golden.
Increase your oven temperature to 400F
In a large pan, on medium heat bring your cream and milk to a gentle boil. Stay put, please learn from my mistake, milk and cream will boil over in a FLASH! When you are at the boiling point, with your dairy that is…not your family 😉 …add your chocolate, whisking constantly to gently melt it. Still whisking add your beaten egg. Trust me you want to be whisking otherwise you will have scrambled eggs and milk chocolate….yuck! Pour your ganache carefully in your pre-baked pie shell.
Bake in your preheated oven for 15 minutes. The center of your ganache will still be creamy. Once your pie is out of the oven and cooled, put your pie in the refrigerator for 12-24 hours.
When ready to eat bring your pie to room temperature for about 30 minutes before serving. Dust with cocoa powder and serve with lightly sweetened whipped cream.
Printer friendly: Swanky Chocolate Pie
Peace and Swank,