Description
This rich and creamy Eclair Pie combines the best parts of a classic éclair — silky vanilla custard and glossy chocolate ganache — stacked inside a crisp, buttery tart crust. A show-stopping dessert perfect for gatherings or elegant evenings at home.
Ingredients
Crust:
½ recipe All-Butter Perfect Pie Dough
1 egg white
Custard:
⅓ cup granulated sugar
¼ cup corn starch
¼ tsp coarse Kosher salt
2 cups whole milk
⅓ cup heavy whipping cream
4 large egg yolks
1 vanilla bean, seeds scraped, or 2 tsp vanilla bean paste
3 tbsp unsalted butter
Ganache:
4 oz heavy whipping cream
4 oz semi-sweet or dark chocolate (60-70% cacao), finely chopped
Instructions
1. Prepare ½ recipe All-Butter Perfect Pie Dough and roll out thinly.
2. Line a 9-inch tart pan and trim the dough with ½ inch overhang.
3. Freeze the crust in the pan for 20 minutes.
4. Preheat oven to 400°F and dock the crust with a fork.
5. Line crust with parchment and weights, bake for 15 minutes.
6. Remove weights and parchment, brush crust with egg white.
7. Bake uncovered for 10–15 more minutes until golden.
8. Trim crust evenly and let it cool.
9. For custard: whisk sugar, corn starch, salt in a saucepan.
10. Slowly whisk in milk, cream, yolks, and vanilla.
11. Cook over medium heat, whisking constantly until thickened.
12. Boil for 1½ minutes while whisking.
13. Remove from heat and stir in butter.
14. Strain custard and refrigerate with plastic wrap touching surface.
15. After chilling, loosen custard and spread into cooled crust.
16. Heat cream until it just bubbles.
17. Add 3 oz chopped chocolate to hot cream, stir until smooth.
18. Spread ganache over custard, then sprinkle with 1 oz chopped chocolate.
19. Chill for 2 hours until set.
20. Remove tart ring, slice, and serve.
Notes
Loosely cover leftovers and refrigerate for up to 3 days.
For a smoother ganache, use finely chopped chocolate.
Always strain custard for the best texture.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, British