As an experienced baker, start by lining a pie pan with dough and pricking it all over with a fork to prevent rising. Bake at 180°C for about 15 minutes. Meanwhile, prepare the ganache: in a saucepan, bring 20 cl liquid cream, half a glass of milk, and 15 g butter to a boil. Pour the hot mixture over 150 g coarsely chopped chocolate. Stir gently until smooth, then whisk in two beaten eggs. Pour the homogeneous mixture onto the baked crust. Bake at 160°C for 8 minutes. Chill in the refrigerator to set the ganache, and garnish with chopped mint leaves before serving.
This simple recipe uses two ready-to-use shortcrust pastry sheets. Line a round or square pie pan with one sheet. Spread a thick layer of jam evenly over the dough. Slice the second sheet into thin strips (about two fingers wide). Arrange the strips in a lattice pattern over the jam, trimming as needed for vertical and horizontal lines. For a golden finish, brush with beaten egg yolk or melted butter. Bake at 180°C for 25 minutes until crisp and browned.
Cube three apples and simmer them into a compote with two tablespoons of water over low heat. Off the heat, stir in a teaspoon of cinnamon. Spread the compote over shortcrust pastry in a pie dish. Arrange thin apple wedges in a spiral from the edges to the center. Dot with a few knobs of butter. Bake at 180°C for 25 minutes. Finish with a light sprinkle of vanilla sugar for extra sweetness.
