• Place your Pie Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.

BLACK CACAO PIE DOUGH PREPARATION

• In a mixing bowl, whisk together the all-purpose flour, black cocoa powder, powdered sugar, almond flour and sea salt. Add the small cubes of softened butter and gently mix with your fingers. It is ready when your mixture feels like coarse sand.
  
• Add the milk and mix for a couple of minutes with your hands until you obtain a ball.
  
• Roll your pie dough into a large circle between your Roul'Pat®, and your Bonmat™. Peel your Bonmat™ once you have reached the desired size. IMPORTANT: Your circle should always be larger then your mold by 1"/2cm minimum.
  
• Then, flip your Pie dough onto your Fluted Pie Flexipan® Mold and peel it off from the Roul'Pat®. Size your pie dough onto your Flexipan® and gently cut the scraps off. Lightly pierce the pastry with a fork. Refrigerate for one hour.
  

BAKE!

• Preheat oven to 350F/180C.
• Take your Pie Dough out of the refrigerator. Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your tart from 23min). Once your Black Cocoa Pie Shell is out of the oven, let it cool down completely in the Flexipan®. Enjoy & Bon Appétit!