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It 's been a while that does not prepare something BUONOOOOOOOOO, after a quick search I decided to make this wonderful pie Valentina Gigli
E' ottimaaaaa but beware of the line ..... addictive for his goodness!



For the pastry with chocolate

200 g butter 130 g icing sugar 50 g
yolks (about 3)

00 300 g flour 30 g cocoa powder
1 vanilla pod

For the custard
250 ml of whole milk

75 g sugar 50 g cornstarch 25 g egg yolks

1 vanilla pod For the ganache


125 ml of fresh cream
190 grams of dark chocolate to 70%. (I used dark chocolate PERUGINA)

To decorate with icing sugar



Work the cold butter with the flour, cocoa, powdered sugar, the seeds of the vanilla until mixture is sandy . Add the egg yolks and work quickly until the dough will be smooth and homogeneous and let rest in refrigerator for at least half an hour. To pour the cream in a pan of milk with one part of the sugar and bring to a boil. Meanwhile, beat the egg yolks with the remaining sugar, cornstarch and vanilla bean seeds derived from. Diluted with a tablespoon Milk that has been brought to a boil and gently squeeze the mixture into the remaining hot milk, bring it on the heat and cook until it thickens
For the ganache pour the cream in a saucepan and heat to put on the fire. Bring to a boil and add the chopped chocolate.
Remove from heat and stir until the chocolate is not completely melted.
United ganache custard and mix well using a whisk
Line a tart mold with a diameter of 22-24 cm with the pastry
Pour the chocolate cream produced in the mold of pastry and livellatela well.
With the pastry strips some advanced forms that fit in the tart.
Bake in preheated oven at 180 ° C for 30-35 minutes. Once cooked leave it in the mold and let cool.
When cool sprinkle with icing sugar.