Preparation time: 30 minutes
Macerating time: overnight
Waiting time: 1 hour
Cooking time: 20 minutes

The day before

1. Wash the raisins; drain them.
2. Macerate them in 100 g white Floc de Gascogne.

Sweet pastry

1. Beat the butter, sugar, vanilla seeds and egg, then add the flour.
2. Place the pastry in the fridge to cool.
3. Roll out the pastry and place in a 24 cm (10") pie dish. Let rest at least one hour.
4. Bake at 160°C / 325°F for 15 to 20 minutes. Cool.

 Filling

1. Bring the cream to the boil and pour it over the grated dark chocolate.
2. Mix well, add the butter, then the Floc de Gascogne and the well-drained raisins.
3. Pour the mixture into the baked pastry shell and cover with shavings of chocolate then sprinkle with icing sugar. Refrigerate.