Dark chocolate pie

Prepare the sweet shortcrust pastry Add icing sugar to creamed butter, mix well, then add egg yolks and mix again.

Add sifted flour and mix, then rest the mixture in the refrigerator for about two hours. Roll out the mixture to a thickness of 3 mm, spread it in a pan, poke holes in the base with a fork, place a weight on top and bake in the oven at 200°C

Bring the milk and fresh cream to the boil in a saucepan, then add chopped chocolate and mix until melted.

Add egg, strain, and then pour into the baked crust. Bake in the oven at 150°C for 15 minutes. Leave to cool, and sprinkle some gold leaf on top if available.