Chocolate Shortbread Pie

Dough

• 250 g of flour
• 60 g of sugar
• 160 g cold butter
• 1 egg
• 1 egg yolk
• 150 g melted chocolate
• a little salt

Cover the dough and let it rest overnight. The next day, we roll it out, put it on baking paper and place it in a baking tray and pierce the bottom in several places with a fork, weight the dough and bake it in a preheated oven at 180 C for 15 minutes until it is golden brown (I always make double the amount of dough).

Stuffing

• 1 vegetable sweet cream
• 150 g of mascarpone
• 150 g of melted chocolate

Whip the sweet cream, add the mascarpone and then pour in the melted chocolate. Mix everything well and pour over the baked shortcrust pastry.

Put it in the fridge overnight and make the dressing the next day. If you want, you can add fruit to the filling.

Topping

• 100 g of butter
• 200 g of edible chocolate
• 10 ml of rum (you can also use liqueur)

Melt the butter and chocolate in a steam bath and add a little rum (liqueur) at the end.