Bergamot-scented Earl Grey tea in this piecrust brings a citrusy, floral finish and balances the richness of our bittersweet chocolate mousse. For more tea-infused recipes, look to this guide.
French Silk Pie
Makes 1 (9-inch) pie
- 1¼ cups (156 grams) all-purpose flour
- 1½ teaspoons (6 grams) granulated sugar
- 1¼ teaspoons (3 grams) kosher salt
- 1 teaspoon (2 grams) loose-leaf Earl Grey tea
- ½ cup (113 grams) cold unsalted butter, cubed
- 3 tablespoons (45 grams) ice-cold Earl Grey tea
- French Silk Filling (recipe follows)
- Garnish: fresh raspberries
- In the work bowl of a food processor, place flour, sugar, salt, and loose-leaf tea; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Gradually add ice-cold tea, pulsing until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under. Prick bottom of dough with a fork. Refrigerate for 30 minutes.
- On a lightly floured surface, roll excess dough to ¼-inch thickness. Using a small triangle cutter, cut dough, rerolling scraps as necessary. Brush water on rim of prepared dough in plate. Place triangles along brushed rim, alternating direction of the points. Freeze for 30 minutes.
- Preheat oven to 350°F (180°C).
- Top dough with a piece of parchment paper, letting ends extend over edges of plate Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 20 minutes more. Let cool completely on a wire rack.
- Pour French Silk Filling into prepared crust. Refrigerate until set, about 30 minutes. Garnish with raspberries, if desired.
French Silk Filling
Makes about 2 cups
- 1½ cups plus 4 teaspoons (380 grams) heavy whipping cream, divided
- 1 tablespoon (12 grams) granulated sugar, divided
- 2 large egg yolks (37 grams)
- 8 ounces (227 grams) 60% cacao bittersweet chocolate, chopped
- In a small saucepan, heat ½ cup plus 1 teaspoon (125 grams) cream and ½ tablespoon (6 grams) sugar over medium heat.
- In a medium bowl, whisk together egg yolks and remaining ½ tablespoon (6 grams) sugar. Whisking constantly, slowly pour hot cream mixture into yolk mixture. Return cream mixture to saucepan, and cook until a candy thermometer registers 180°F (82°C).
- Place chocolate in a medium bowl. Strain hot cream mixture over chocolate, and let stand for 5 minutes. Whisk until ganache is smooth and shiny.
- In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1 cup plus 3 teaspoons (255 grams) cream at high speed until soft peaks form. Fold whipped cream into ganache until combined.