CHOCOLATE PIE
Traditionally, pies and tarts contain fruits and berries but, as the saying goes, traditions are meant to be broken – at least when they can be turned into something just as good, such as a thick and indulgent chocolate mousse.
Preparation 30 minutes, plus resting and chilling Cooking 40 minutes Serves 8-10
FOR THE PIE CRUST
180G PLAIN FLOUR, PLUS EXTRA FOR DUSTING
1 TBSP CASTER SUGAR
PINCH OF SALT
150G VEGAN MARGARINE, CHILLED
FOR THE CHOCOLATE MOUSSE
150G DARK CHOCOLATE (AT LEAST 70% COCOA SOLIDS), PLUS EXTRA FOR GRATING
150ML AQUAFABA
2 TBSP COCOA POWDER
1 TBSP CASTER SUGAR
TO DECORATE
100ML VEGAN WHIPPING CREAM
FLAKY SEA SALT
1 To make the pie crust, combine the flour, sugar and salt in a large bowl. Dice the cold margarine and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
2 Add 2-3 tbsp ice-cold water, 1 tbsp at a time, until a dough just comes together, then form into a ball with your hands. Shape the dough into a disc, wrap in clingfilm and let it rest in the fridge for at least 1 hour.
3 Preheat the oven to 200°C (180°C fan) gas mark 6 and grease a 20cm pie dish. On a floured surface, roll out the dough to a circle, about 5mm thick and a little bigger than your pie dish.
4 Carefully transfer the dough to the pie dish and use your fingers to gently press it into the base and sides of the dish. Chill in the fridge for 30 minutes.
5 Prick the base all over with a fork, then bake for 20-30 minutes, or until golden. Remove from the oven and leave to cool.
6 To make the chocolate mousse, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. In a large bowl, beat the aquafaba until very fluffy and firm using a hand-held electric whisk (if you turn the bowl upside down, it should stay put).
7 Add the melted chocolate, cocoa powder and sugar to the aquafaba and beat again to combine.
8 Pour the mousse into the cooled pie crust and spread evenly. Place in the fridge for at least one hour.
9 In a medium bowl, whip the cream using a hand-held electric whisk until fluffy. Transfer to a piping bag fitted with a star nozzle, then pipe little mounds of cream all over the top of the pie. Grate over some dark chocolate, sprinkle with a pinch of flaky sea salt and serve.