part0095

For the custard, mix the yolks, corn flour, and sugar in a bowl until smooth. Mix the cream and chocolate in a saucepan over medium-low heat and stir until chocolate melts. As soon as the cream mixture starts to bubble, pour it onto the egg mixture, stirring continuously but gently until combined. Strain the cream-egg mixture through a sieve into a clean bowl and cover the surface with a plastic wrap. Refrigerate overnight.

Beat the butter with sugar in a stand mixer until pale. Fold in flour, baking powder, nutmeg, and egg until a soft dough form. Spread it into a flat disc, wrap in plastic wrap and refrigerate overnight. At 350 degrees F, preheat your oven. Spread pastry between 2 floured sheets of parchment paper to 3mm thick. Spread the pastry to line the base and sides of a fluted tart pan, then place in the freezer for 10 minutes. Line the pastry with parchment paper and pastry weights, place on a baking sheet, and bake for almost 20 minutes until the edges are pale golden. Remove weights and paper; bake for another 10 minutes until the base is golden. Remove from the oven and cool. Reduce the oven to 300 degrees F. Strain chilled custard through a sieve, then pour into the cooled pastry case. Bake for 1 hour 20 minutes until edges are set with a gentle wobble in the center. The sugars caramelize a tiny bit on top, but the texture inside is silky smooth. Cool to room temperature, then chill for 4 hours until set. Dust with extra nutmeg to serve.