CHOCOLATE "FLAN PATISSIER"

for 4 small tarts,

The Shortcrust :
- 125 gr flour
- 75 gr butter
- 12 gr sugar
- 15 ml water
- 1 egg yolk
- pinch of salt

If you feel daring, the recipe is here : click!, otherwise you can buy one.

The Chocolate Pastry Cream :
- 0,5 liter milk
- 65 gr sugar
- 2 whole eggs
- 50 gr chocolate
- 1 tbsp cocoa powder 
- 35 gr corn starch
- 35 gr all purpose flour
- 10 cl cream

Place the milk in a sauce pan and bring it to the boil. Meanwhile beat the eggs and the sugar in a large bowl, then add the flour, starch and cocoa powder. Mix well.

When the milk is boiling, pour half of it into the previous mixture, mix until homogeneous, then pour this mixture back in the sauce pan and cook it, stirring all the time until it thickens. 

Then add the chocolate (previously chopped), mix until the chocolate is completely melted. Then add the cream, mix again until homogeneous.

Roll out the pie crust 2 mm thick, and put it in the small tart molds, prick the bottom with a knife or a fork.

Pour in the chocolate cream, and place in the fridge 30 minutes to 1 hour....

Then place in preheated oven (medium heat) for 20 minutes. Leave to cool down for 15 minutes then remove them from their molds and put in the fridge at least 2 hours.
Obviously you can serve them like that...

...or you can make a vanilla Chantilly (with 20 cl cream, 15 gr sugar and one vanilla sugar packet)

Decorate as you want... Voilà !