Perforated Round Tart & Pie Mould

• Chocolate Crust

• 1 ¼ sticks of butter
• ¼ c icing sugar
• ⅓ c almond flour
• ⅛ c + 1 tbsp unsweetened cocoa powder
• 1 egg
• Pinch of salt
• 250 g all purpose flour

• Chocolate Custard

• 2 ½ cups whole milk
• 1 c heavy cream
• 4 eggs
• ⅛ c + 1 tbsp sugar
• ½ c cornstarch
• 1 ¼ c dark chocolate chips

Chocolate Crust Step 1. Beat the butter in a mixing bowl or stand mixer until it's soft.

1. 1

   Add the icing sugar, ground almonds and unsweetened cocoa powder and mix well.

2. 2

   Add the egg and salt and blend until smooth.

3. 3

   Add the flour and mix briefly, then wrap the dough in cellophane and leave it in the fridge for at least an hour Step 5. Take the dough out of the fridge and roll it out on a floured work surface. Step 6. Line the tart ring, paying particular attention to the base and the edges. Press them together, then form a right angle and with your thumb and index finger, raise the edges slightly. Step 7. Place the dough in the freezer for an hour or in the fridge overnight. # Chocolate Mixture Step 1. Heat the milk and cream. Step 2. In a mixing bowl, blend the sugar, eggs and cornstarch. Step 3. When the milk comes to a boil, add it to the blended eggs and sugar and stir. Step 4. Pour the mixture into a pan and cook at medium heat, continuing to stir until it thickens.

4. 4

   Remove from the heat to add the chocolate and stir it in. # Assembly Step 1. Take the pie base from the freezer and pour in the filling. Step 2. Bake for 55 minutes to an hour at 170° Step 3. Leave to cool before removing it from the flan dish. ★SHOW US HOW IT TURNED OUT★