Steps

• First, let’s prepare the custard that needs to cool well.

  Put the milk on the stove with the vanilla pod split lengthwise and heat it (it shouldn’t boil, just warm up).

  
  In a saucepan, beat the eggs with a hand whisk.

  
  Mix the sugar well with the cornstarch and add them to the eggs a little at a time, still stirring with the whisk, mix well until the mixture is smooth and homogeneous, there should be no lumps.

  
  Remove the vanilla from the milk and add it a little at a time to the egg cream, never stopping stirring with the whisk.

  
  As soon as the mixture is well homogeneous, transfer it to the stove with very low heat (I also use a flame spreader) and cook, always stirring with the whisk until the cream thickens and becomes beautifully creamy, the cream is ready as soon as it’s creamy and the first bubbles appear.

  
  At this point, turn off the heat, add the chopped chocolate, a pinch of salt and mix well and energetically to melt the chocolate and make the cream beautifully creamy.

  
  Then cover with cling film in contact, so that it covers the surface of the cream well.

  
  Allow to cool at room temperature.

• Mix together the sugar with the sifted flour and cocoa.

  
  Put the resulting mixture in a well on a pastry board, make a hollow in the center where you will put the eggs, the butter cut into pieces, the baking powder, and a pinch of salt, knead with your fingertips and then with your hands quickly until you form a smooth and homogeneous dough.

  
  Form a ball and place it in a clean towel or cling film and put it in the fridge until it is needed for preparation.

• Prepare grandpa’s cake.

  As soon as the custard is cold, preheat the oven to 340°F.

  
  Butter a 9.4-inch tart pan.

  
  On a lightly floured pastry board, roll out more than half of the base shortcrust and cover the pan, prick with a fork and fill with the cream, spread it with a spatula in an even layer.

  
  Roll out the other shortcrust.

  
  Cover all the custard with the shortcrust, remove the excess dough and seal the edges well.

  Distribute chocolate chips on the surface.

  
  Bake in the middle/lower part of the oven until cooked and slightly golden (about 35 minutes, depending on your oven).

  
  Allow to cool and if desired, dust with powdered sugar (I didn’t this time), serve when it is well cooled, I recommend preparing it the night before or in the morning for the evening.

  

• Let’s prepare the custard.

  Put the broken chocolate in the cup 30 secspeed 5, put it aside in a small bowl.

  
  Without washing the cup, put the sugar with the vanilla seeds inside 20 secondsspeed 7.

  
  Add the cornstarch 20 secspeed 2.

  
  Add the eggs and milk 7 minutes90°Fspeed 4.

  
  Add a pinch of salt, the chopped chocolate 30 secspeed 3.

  
  Scrape down, pour the mixture into a ceramic or glass bowl, and cover with cling film in contact, so that it covers the surface well.

  
  Let cool.

• Let’s prepare the shortcrust.

  Put the flour, cocoa, baking powder, and sugar in the cup 3 secondsspeed 3.

  
  Add all the other shortcrust ingredients 20 secondsspeed 5.

  
  Lightly work the obtained dough by hand on a pastry board forming a ball, place it in a clean towel or cling film and put it in the fridge until it’s time to use it.

• As soon as the custard is cold, preheat the oven to 340°F.
  
  Butter a 9.4-inch tart pan.
  
  On a lightly floured pastry board, roll out more than half of the base shortcrust and cover the pan, prick with a fork and fill with the cream, spread it with a spatula in an even layer.
  
  Roll out the other shortcrust.
  
  Cover all the custard with the shortcrust, remove the excess dough and seal the edges well.
  Distribute chocolate chips on the surface.
  
  Bake in the middle/lower part of the oven until cooked and slightly golden (about 35 minutes, depending on your oven).
  
  Allow to cool and if desired, dust with powdered sugar (I didn’t this time), serve when it is well cooled, I recommend preparing it the night before or in the morning for the evening.

  

• Grandpa’s cake is ready to be enjoyed… Enjoy your dessert!

  Try other chocolate desserts, you can find all the recipes CLICKING HERE.

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