When you prepare a quiche or a pie, and you make your homemade dough, every time, there is a piece left. This is the one I want to talk to you about today.
I guess we’re all the same? Once the pie is made, we fold the remaining piece of dough, film it and put it in the fridge, we promise to use it later… Except that a few days later, it ends up in the trash.
It ended up really annoying me to see this dough end up in the trash. Especially since with a minimum of organization, nothing is thrown away.
Now I just got into the habit of filling a mold with the leftover dough right away, without waiting, and storing it that way in the freezer. It doesn’t take any time. All you need are a few small tart molds of about 15 cm. So, at the same time as we prepare the evening meal or the snack, we prepare the remaining dough to store it. Thus, all that remains is to retrieve it from the freezer and garnish it. Not only does this avoid waste, but frankly this little trick does a lot of service.
With a shortcrust pastry you can prepare a small quiche for 1 to 2 people with the ingredients that you have on hand. There is nothing more simple. Often, it is my daughter who uses it to improvise a small vegetarian dish to her liking.
With a shortcrust pastry, you can prepare pretty little pies. An almond cream, a few strawberries, and the dessert is all found. Casually, with a 15 cm mold, you can make a dessert for 4.
The recipe that I propose to you today is a chocolate pie, ready in no time, and which will surely delight you. It’s my favorite pie to use the dough that I keep. The proportions are perfect for my mold, and frankly, it’s a breeze to make it and also a treat. I used leftover cocoa shortcrust pastry. You can absolutely use a simple shortcrust pastry, or even an almond one.
Preheat the oven to 170°C.
Take the dough out of the freezer.
Cover it with a baking sheet and marbles or pulses.
Bake for 15 minutes.
Remove the foil and the marbles and continue cooking for about 5 minutes.
While the dough is cooking, prepare the filling.
Melt the chocolate and the butter in the microwave.
Mix the eggs and the sugar.
Add the melted chocolate. To mix together.
Lower the oven temperature to 150°C.
Pour the filling over the pre-cooked dough.
Bake for 15/20 minutes. The cake should be just set on top and still moist inside.
Let cool and store at room temperature. It is still very good the next day.
Chocolate shortcrust pastry:
Spread the dough on a floured work surface or between 2 baking sheets.
To finish: what if your mold is not 15 cm? You can also make this pie in an 18 cm mold or circle. But there will be a little less height and the result will therefore be a little less melting. Moreover, it may be necessary to cook at 140°C.
What if you don’t have any leftover shortcrust pastry? Well, you can make the dough in its entirety and suddenly take the opportunity to keep it in the freezer for next time.
I have several molds of this type (here), found by chance. They are very practical.
I also sometimes use these (here), which are perfect for making a tall quiche.
Sometimes there isn’t enough dough left for a pan as big as 15cm. It doesn’t matter, I don’t throw away either, and I just freeze enough to make a tartlet.
If you also have tips, do not hesitate to share them in the comments…