Makes one 10 inch tart.
5 egg yolks (Use the egg whites for the meringue.)
4 cups lactose free milk
¾ cup sugar
¼ cup cornstarch
¼ cup cocoa powder
1 ¼ teaspoon salt
10 ounces dark chocolate (70% cocoa) chopped finely
2 tablespoons butter
1 tablespoon vanilla
Pate Sucre (1 of the 3 discs baked in a 10 inch tart pan)
1 recipe Italian Meringue
Sift together the sugar, cornstarch, cocoa and salt and set aside.
Finely chop the chocolate and put in a bowl with the butter. Place a sieve over the bowl.
In a heavy bottomed saucepan whisk together the egg yolks and milk then whisk in the dry ingredients. Bring the mixture to a simmer. Cook over medium high heat until the mixture thickens to the consistency of pudding.
Strain the pudding into the bowl containing the butter and chopped chocolate. Stir until smooth. Then stir in the vanilla. Refrigerate until ready to use.
Pour the pudding into the baked pie crust and top with meringue. Use a blow torch to toast the meringue.
Refrigerate overnight. Slice and serve.
