Dark Chocolate Chip Cookie Pie

tortaUsing only herbal ingredients you can make a tasty, healthy and sensationally delicious pie.

Ingredients for the short crust pastry:
  • 100g potato starch
  • 200g organic stone-ground whole-wheat flour
  • 100g raw brown sugar
  • A teaspoon apiece of cream of tartar
  • A spoonful of untreated grated lemon peel
  • A large spoonful of Burrella
  • A pinch of Bourbon vanilla powder
  • 100ml cold water
Ingredients for the crumbs:
  • 50g potato starch
  • 300g organic stone-ground wholewheat flour
  • 160g raw brown sugar
  • Half a teaspoon of cream of tartar
  • A spoonful of untreated grated lemon peel
  • A pinch of Bourbon vanilla powder
  • 120g Burrella
  • About 50ml very cold water
Ingredients for the filling:
  • A jar of dark chocolate Crema di Mandorla
  • 2 handfuls of extra dark chocolate chips

For the pastry: Fill a bowl with flour, potato starch, sugar, vanilla, grated peel of half a lemon and cream of tartar. Make a well in the middle of the dry ingredients and add Burrella. Then, mix them gradually with a spoon starting from the edge of the bowl and add water in order to obtain a rather firm and stiff dough. Let the short crust pastry rest in the fridge for about 30 minutes.

For the crumbs: Fill a bowl with flour, potato flour, sugar, vanilla, grated peel of half a lemon and cream of tartar. Dig a well in the middle of the dry ingredients and add Burrella. Work the mixture of powders with your fingers, then knead the obtained dough with the palms of your hands in order to obtain a crumble mixture (which would be similar to wet sand) with some coarse crumbs. Add two handfuls of chocolate chips.

Roll out the short crust pastry (it should be 2-3mm thick), place it in a spring form pan (make sure it is oiled and floured) and trim the edges. Distribute the chocolate cream and finish the pie by distributing the crumbs in order to shape a dome. Press them lightly on the edges in order to join them to the layer of short pastry underneath.

Bake the pie in a convection oven at 200° for about one hour. Cover the outer crust with an aluminum foil if it becomes darker.