1 stick unsalted butter, cold, cut into tablespoons
For the filling:
7ounces mascarpone cheese, room temperature
2 large egg yolks
1 teaspoon vanilla extract
1/2cup whole milk
8ounces bittersweet chocolate, melted
For the whipped topping:
2cups heavy cream
1 teaspoon vanilla extract
3 tablespoons maple syrup
Instructions
Place almond meal, coconut flour, cocoa, whole cane sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Form into a flat disk, wrap tightly, and chill for 30 minutes.
Preheat oven to 350 degrees F and adjust rack to middle position. Butter a 9-inch tart pan with removable bottom and press crust onto bottom and up sides of pan. Bake for 11 minutes. Lower oven temperature to 325 degrees F.
Whisk together the mascarpone cheese, egg yolks and vanilla in a small bowl. Whisk in the milk and melted chocolate. Pour filling onto warm crust and bake for 20-25 minutes, until edges are set. The middle will still jiggle, but will harden when cooled. Let the pie cool for about 10 minutes. Cover with parchment paper and let the paper touch the filling so it won’t form a skin while cooling. Cool pie to room temperature and then refrigerate for 4 hours.
Just before serving, pour heavy cream, vanilla, and maple syrup into mixing bowl attached to a standing mixer, or use an electric mixer. Whisk on high until soft peaks form, about 2 minutes. Remove parchment paper from cooled chocolate filling. Spread whipped cream on top of the pie and serve immediately.