Here’s a nice thing — you can use your favorite pastry recipe OR storebought crust for this; it’s totally up to you. But whatever route you’ll go, you’ll need the equivalent of two crusts. If you’re using storebought, just stack the crusts together and roll them out into a rectangle that’s slightly larger than your baking sheet. (Which should be a half sheet pan, which is about 13×18 inches.)
Trim and crimp as needed, then line it with parchment paper and some pie weights or dried beans and blind bake it until it’s just lightly golden.
Then it’s time for the filling, which is actually pretty simple. You need: butter, sugar, eggs, vanilla, heavy cream, and some bittersweet chocolate.
First, you’re going to melt the chocolate. And good news, you can use your microwave! No double boilers needed.
Just nuke it in 30-second intervals, stirring it in between, until it’s nice and smoothy and melty.
