• Serves: 8 people
  • Level: 1 pie



  • 200 grams flour
  • 100 grams cold butter
  • 40 grams caster sugar
  • 50 grams cold water
  • 1 egg yolk


  • 140 milliliters milk
  • 280 grams whipping cream
  • 3 egg yolks
  • 30 grams sugar
  • 150 grams dark chocolate
  • 4 grams jelly



  1. Put he flour in a big bowl and add butter (diced) on top. Mix with your fingers until you get a crumble.
  2. Add water, sugar and egg yolk and mix until combine.
  3. Wrap it in a plastic wrap and let it sit for 2 hours or overnight.


  1. Put the sheets of jelly in a bowl of cold water to hydrate them.
  2. Chop the chocolate and put it into a big bowl. Reserve.
  3. Whisk the egg yolks.
  4. In a saucepan, pour the milk and the whipping cream and bring it to boil. Pour it over the egg yolks and whisk.
  5. Take it back to the heat and cook until it thickens (not more than 85º).
  6. Pour it over the chocolate and mix until it melts.
  7. Take the jelly off the water and add it to the batter. Mix.
  8. Pour it unto the baked piecrust.
  9. Put it into the fridge for at least 3 hours or overnight.

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