Chocolate Fudge Tart with Fresh Mint Whipped Cream

Ingredients:

1 purchased frozen 9-inch deep-dish pie shell, thawed for 5 minutes
4 ounces/120 g semisweet chocolate, coarsely chopped
5 tablespoons/70 g unsalted butter
3/4 cup /155 g granulated sugar
1/4 cup/40 g all-purpose flour
6 large eggs
1 teaspoon vanilla extract
1 1/2 cup/350 ml heavy whipping cream
1 tablespoon powdered sugar, plus more for sifting
2 tablespoons minced fresh mint

Method:

Preheat the oven to 375°F/190°C.  Pierce the pie shell all over with a fork. Place the pie tin on a heavy baking sheet and bake for 20 minutes, or until the shell is pale golden. Set the baked shell (in its pie tin) on a rack.  Decrease the oven temperature to 300°F/150°C.

Meanwhile, place the chocolate in large bowl and set the bowl over a pot of simmering water. Stir the chocolate until it is melted.  Add the butter and stir until it melts.  In a separate bowl, whisk the sugar and flour to blend. Add the eggs and vanilla and whisk to blend.  Whisk the egg mixture into the melted chocolate and butter.  

Return the pie shell (still in the pie tin) to the baking sheet. Pour the custard into the pie shell.  Bake the pie for 30 to 35 minutes, or until the filling is just set around the edges and the remaining filling still jiggles when the pie is gently shaken (the filling will thicken as the pie cools). Transfer the tart (in its pie tin) to a rack and cool completely.

Whisk the cream and 1 tablespoon of powdered sugar in a clean large bowl until thick. Add the mint and whisk just until the cream becomes fluffy. Sift the additional powdered sugar over the tart. Cut the tart into wedges and serve with the mint cream.