You can bake this pie completely beforehand. It needs to firm up for 4 hours, which actually makes it perfect for the holidays. This pie is very substantial, so cut small wedges and serve with some crème anglaise, possibly flavored with some fresh ginger, nutmeg, or espresso.
Combine all ingredients for the crust in a food processor and pulse until everything comes together nicely. You can do this by hand, but make sure to work fast. Evenly press out the dough into the prepared tart pan. Use a spatula or wet hands. Sprinkle with the chopped chocolate and refrigerate, allowing it to firm up for at least 30 minutes.
In a saucepan, combine the butter, brown sugar, and cream over low heat until the sugar has dissolved and the butter has melted. Stir in the vanilla and salt.
Remove the tart pan from the fridge and place it on top of a large baking sheet in case the chocolate filling overflows. Pour the warm butter mixture over the chocolate chunks and carefully slide into the oven.
Let the pie cool to room temperature on a rack. Store in the fridge to let the pie further stiffen for about 4 hours.
Let the pie come to room temperature, sprinkle generously with cocoa powder if you wish, and serve.
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