150 gr. crumbled butter cookies
30 gr. icing sugar
85 gr. DODONI fresh cow’s butter, for the crust
200 gr. sugar
zest from 1 orange
20 gr. cornstarch
⅛ tsp salt
500 ml DODONI full fat 3,5% fresh milk
3 egg yolks
125 gr. baking chocolate, chopped
20 gr. DODONI fresh cow’s butter, for the filling
whipped cream and orange zest for plating
Weigh the ingredienrs. Grease a tart pan. Melt the butter for the crust.
Start with the crust. Mix the cookies and icing sugar in a bowl.
Add the melted butter and mix until you get a crumbly dough.
Press the crust on the bottom and sides of a greased tart pan.
Bake the crust in a preheated oven, at 190oC, for 10 minutes. Let cool while you make the filling.
In a saucepan mix the sugar, orange zest, cornstarch and salt.
Add the milk and yolks and stir with a whisk.
Heat the saucepan in medium heat, for 6-8 minutes, while constantly stirring.
When it starts thickening and letting out small bubbles, remove from heat.
Add the chocolate and butter and stir, until you get a smooth chocolate mixture.
Pour the filling into the crust and put in the fridge for at least 3 hours before serving.
Serve the chocolate pie with some whipped cream and a bit of orange zest.