Triple Chocolate Layer Pie with a Hazelnut-Cocoa Crust {gluten-free}

INGREDIENTS

⁄2 cup (80 g) sweet white rice flour

⁄2 cup (55 g) hazelnut meal (such as Bob’s Red Mill; or almond flour)

⁄2 cup (45 g) cocoa powder (preferably dutch-process)

2 tbsp

tapioca flour

⁄4 cup (50 g) organic granulated cane sugar

⁄4 plus 1⁄8 teaspoon fine sea salt

5 tbsp

cold, unsalted butter, diced into 1⁄2” cubes

1 tsp

vanilla extract

3 oz

bittersweet chocolate (70% cacao mass), finely chopped

3 tbsp

dutch-process cocoa powder

4 oz

(115) dark milk chocolate, finely chopped

8 oz

white chocolate (such as Green and Black’s), finely chopped

1 cup

organic granulated cane sugar

1/2 cup

cornstarch

large egg yolks

1/4 tsp

fine sea salt

1 tbsp

vanilla extract)

3 cups

whole milk, divided use

1 1/2 cups

heavy cream

1 cup

heavy cream, divided use

1 oz

dark milk chocolate, finely chopped

8 oz

(1 cup, 235 ml) mascarpone

melted dark milk chocolate, for drizzling (optional)