flour for sprinkling
12/oz/350 g ready-made unsweetened pie dough
confectioners' sugar for dusting
5 oz/ 140 g semisweet chocolate, finely chopped
6 oz/ 175 g butter, diced
1 3/4 cups granulated sugar
3/4 C all purpose flour
1/2 tsp vanilla extract
6 eggs, beaten
2/3 C heavy whipping cream, whipped
ground cinnamon to decorate
1. Roll out the pie dough on a lightly floured counter and use to line an 8 inch/20 cm deep loose bottom tart pan. Prick the dough base lightly w/ a fork, then line w/ parchment paper and fill w/ dried beans. Bake in preheated oven, 400 degrees F, for 12-15 minutes, or until the dough no longer looks raw. Remove from the oven, take out the beans and paper, return to the oven and bake for 10 minutes more, or until the dough is firm. Let cook Reduce the oven temperature to 350 degrees F.
2. To make the filling, place the chocolate and butter in a heatproof bowl and melt over a pan to gently simmering water. Stir until smooh, then remove from the heat and let cool. Place the sugar, flour , vanilla extract, and eggs in a separate bowl and whisk until well blended, Stir in the butter and chocolate mixture.
3. Pour the filling into the pastry shell and bake in the oven for 50 minutes, or until the filling is just set. Transfer to a wire rack to cool completely. Dust with confectioners' sugar before serving with whipped cream sprinkled light with cinnamon.
Bought this brand new tart pan at the thriftstore for $1. I buy old cookbooks at thriftstores and i happened to spot this tart pan.