Spread the dough in a pie pan, then, using a fork, prick the dough to create small air holes. This way the dough does not rise during baking. Bake the dough at 180°C for about 15 minutes. While cooking, prepare the chocolate ganache. In a saucepan, bring 20 cl of liquid cream, half a glass of milk and 15 g of butter to the boil. Pour the still boiling mixture over 150 g of coarsely chopped chocolate. Mix gently and add two beaten eggs. When the household is homogeneous, you can pour it on the cooked dough. Bake in a low oven, 160°C, for 8 minutes. The ideal is to let the pie cool in the refrigerator so that the ganache solidifies. Before serving, arrange a few chopped mint leaves.
This original recipe calls for two ready-to-use shortbread doughs. In a round or square pie pan, arrange the shortcrust pastry. Then spread jam in a thick layer all over the dough. Cut the other ready-to-use shortcrust pastry into thin strips, the width of which corresponds to two fingers. Arrange these strips on the jam, starting in the middle. Adjust the length of the strips as you lay them out, vertical and horizontal. The strips should form a small mesh. For the pie to be golden brown, brush the strips with beaten egg yolk or butter with a pastry brush. Bake the pie in a moderate oven, 180°C, for 25 minutes.
Cut three apples into cubes and prepare them as a compote. In two tablespoons of water, cook them over low heat. Remove from heat and add a teaspoon of cinnamon. Pour the mixture over the shortcrust pastry. Spread the compote evenly. Then arrange thin apple wedges, in a spiral, from the outside to the inside of the pie dish. Place a few knobs of butter on the raw apples. Bake the pie for 25 minutes in a moderate oven. At the end of cooking, sprinkle lightly with vanilla sugar.
