World Recipe Black Bottom Pie

Ingredients

 * 90            Grams  Butter
 * 1/4          Cup  Castor Sugar
 * 1                    Egg
 * 1               Cup  Plain Flour
 * 1/4          Cup  S.R. Flour
 * 1/2          Cup  Thickened Cream
 * 30            Grams  Dark Chocolate
 * Filling
 * 1        Tablespoon  Gelatine
 * 1/4          Cup  Milk
 * 1/4          Cup  Castor Sugar
 * 3         Teaspoons  Cornflour
 * 1               Cup  Milk -- Extra
 * 3                    Eggs -- Separated
 * 60            Grams  Dark Chocolate -- Melted
 * 1          Teaspoon  Vanilla Essence
 * 1/4          Cup  Castor Sugar -- Extra

Directions

 * 1) Cream butter and sugar in a small bowl with electric mixer until just combined, add egg, beat until just combined, stir in sifted flours in 2 batches.
 * 2) Turn dough onto floured surface, knead gently until smooth; cover, refrigerate 30 minutes.
 * 3) Roll pastry on floured surface large enough to fit 23cm pie plate.
 * 4) Place pastry in plate, trim edge, prick pastry all over with fork.
 * 5) Bake in moderately hot oven about 15 minutes or until browned; cool.
 * 6) Spread chocolate custard into pastry case; refrigerate until firm.
 * 7) Spread vanilla custard into pastry case; refrigerate until firm.
 * 8) Spread whipped cream over custard, sprinkle with extra chocolate.
 * 9) Filling; Sprinkle Gelatine over milk in cup.
 * 10) Blend sugar and cornflour with extra milk in pan, stir over heat until mixture boils and thickens; remove from heat.
 * 11) Quickly stir in egg yolks, then gelatine mixture; stir until smooth.
 * 12) Divide custard in 2 bowls. Stir chocolate into one bowl. Cover both bowls, cool to room temperature.
 * 13) Stir essence into plain custard. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add extra sugar; beat until dissolved between additions.
 * 14) Fold egg white mixture into vanilla custard in 2 batches.
 * 15) Spread mixture over chocolate custard; refrigerate until firm

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