Steps to Prepare the Chocolate Cream and Whipped Cream Tart

• To prepare the chocolate cream and whipped cream tart, we first need to make the dark chocolate custard. In a small pot, heat the milk and let it simmer. In a bowl, whisk the egg yolks with the sugar, add the starch and salt, and mix. Combine both the egg mixture into the milk and the melted dark chocolate in a double boiler, and stir quickly with a whisk until thickened. Turn off the heat and let cool to room temperature by placing plastic wrap directly on the custard.

  

• In the bowl of the stand mixer, add the sifted flour, pinch of salt, vanilla essence, baking powder, and butter cut into cubes. Mix using the paddle attachment at speed 2 for a few minutes until sandy. Add the egg and powdered sugar and mix again for a few minutes until you get a compact and homogeneous dough. Compact the shortcrust pastry well, wrap it in plastic wrap, and put it in the fridge for about an hour. Of course, you can knead by hand or use any kitchen robot. Take the shortcrust pastry from the fridge, work it a little with your hands, and on a floured work surface using a rolling pin, roll out a sheet 1/8 inch thick. Line a 9-inch tart pan with the shortcrust pastry, previously buttered and floured. Prick the bottom of the pastry with a fork and pour in the cooled dark chocolate custard. Bake in a preheated static oven at 350°F for 35-40 minutes or until golden.

  

• When the tart is cool, gently remove it from the tart pan onto a serving plate and decorate the surface with whipped cream previously placed in a pastry bag with a star nozzle. Finally, sprinkle unsweetened cocoa powder over the whipped cream and powdered sugar on the edges of the tart before serving.

  

• I hope you like my latest recipe, see you next time friends.