Ingredients
Crust
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening, chilled and cut into pieces
2 -3 tablespoons ice water
Filling
3 large egg yolks
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
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For crust: Combine flour and salt in food processor. Add chilled shortening and pulse until grainy. With machine running, drizzle in ice water until dough masses together. Gather dough into ball, flatten between two pieces of wax paper, and refrigerate one hour. Meanwhile, prepare filling by beating egg yolks in a saucepan. Stir in sugar, salt, cornstarch, and buttermilk. Cook over medium heat, stirring constantly, until mixture is thickened and boils. Remove from heat; stir in 3 oz melted chocolate. Add butter and vanilla, stirring until butter melts. Place wax paper over filling and refrigerate until cold. Once dough is chilled, preheat oven to 350°F and roll out into 12-inch circle on floured surface. Place in 9-inch pie pan and trim edges. Lightly line crust with foil and fill with rice or beans. Bake 10 minutes; remove foil and beans; return to oven and bake another 8-10 minutes until lightly browned. Remove from oven and cool completely on wire rack. Once crust is cool, evenly spread chilled filling into crust. Preheat oven to 400°F. For meringue, beat egg whites, tartar, and salt until foamy; add sugar a tablespoons. at a time and continue to beat until stiff but not dry. Gently fold in 1 oz melted chocolate, careful not to deflate egg whites. Mound on top of filling, sealing edges of crust. Bake 5-10 minutes, or until meringue is lightly browned. Chill thoroughly before serving cold.
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Italian cream cheese — tiramisu, pasta, risotto finishing
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Cascading chocolate fountain — strawberries, marshmallows, party