The ingredients needed for the recipe are,
- 1 shortcut pastry shell
- 8 petits suisses with 40% fat
- 5 cl dairy cream
- 4 egg yolks
- 30 grams of bitter cocoa powder
- 150 grams caster sugar
Pre-heat the oven and use a fork to prick the pastry dough that is rolled. Cover the sides and bottom of the flan dish and pinch the dough edges using your fingers or with small kitchen tweezers to get a decorative effect. Place wax paper on the top of the pastry shell and arrange some peas, small marbles and beans above the paper to avoid the dough from rising. Place the flan dish in the over and let it cook for 20 minutes. In the meantime, use the blender to mix the sugar, egg yolks, petits suisses and cream for 30 seconds and keep it aside.
After taking the pastry shell out from the oven, you need to remove the paper and beans. Ensure that the bottom of the shell is flat. In case, if it is not flat, you a napkin to make it flat. Into the tart, pour the petits suisse cream and cook for another 20 minutes. Once it is done, remove it from the oven and allow it to cool. Sprinkle the bitter chocolate powder over the tart.