Jul 14 2026
Restaurants›The Kitchen Restaurant›Montezuma’s Mistress Recipe

Montezuma’s Mistress Recipe

Inspired by The Kitchen Restaurant
Time3h
Serves8

Chocolate Silk “Pie” with White Chocolate Meringue, Vanilla Custard, Chocolate Short Dough and Ganache.

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Ingredients

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Chocolate Short Dough

Chocolate Silk Filling

Vanilla Custard

White Chocolate Meringue

Chocolate Ganache

Method

Prepare the Chocolate Short Dough

  1. 1

    Make the Dough

    In a mixing bowl, combine the flour, cocoa powder, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  2. 2

    Blind Bake the Crust

    Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork, cover with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until set. Allow to cool completely.

Make the Chocolate Silk Filling

  1. 3

    Melt the Chocolate

    In a double boiler, melt the semi-sweet chocolate. Let it cool slightly.

  2. 4

    Combine Ingredients

    In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract until smooth.

  3. 5

    Fill the Crust

    Pour the chocolate silk filling into the cooled crust and refrigerate for at least 2 hours until set.

Prepare the Vanilla Custard

  1. 6

    Cook the Custard

    In a saucepan, heat the milk and sugar until just simmering. In a bowl, whisk the egg yolks and cornstarch together. Slowly whisk the hot milk into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly until thickened. Stir in the vanilla extract and cool.

Make the White Chocolate Meringue

  1. 7

    Whip the Egg Whites

    In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar, continuing to whip until stiff peaks form. Gently fold in the melted white chocolate.

  2. 8

    Pipe the Meringue

    Spread or pipe the meringue over the chilled chocolate silk filling and use a kitchen torch to lightly brown the meringue if desired.

Make the Chocolate Ganache

  1. 9

    Heat the Cream

    In a saucepan, heat the heavy cream until just simmering.

  2. 10

    Combine with Chocolate

    Pour the hot cream over the semi-sweet chocolate and let sit for a few minutes. Stir until smooth and glossy. Allow to cool slightly before drizzling over the meringue.

Assemble the Pie

  1. 11

    Layer the Custard and Ganache

    Spread the vanilla custard over the set chocolate silk filling, then pour the chocolate ganache over the custard, spreading evenly.

  2. 12

    Final Chill

    Refrigerate for at least 1 hour before serving to allow the layers to set properly.

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