Tart

Directions

• Start by preparing the pie base. 
  Grind the cookies in a blender or processor until you form a fine crumb. 
  Add the melted butter and mix well until you get a wet dough.
• Line the base of a pie pan with the biscuit dough, pressing with your hands to compact it. 
  Book in the fridge while preparing the cream.
• In a saucepan, heat the milk over medium heat until it starts to boil.
• Meanwhile, in a separate bowl, mix the egg yolks, sugar and cornstarch until smooth.
• When the milk is hot, pour it slowly over the mixture of yolks, sugar and starch, stirring constantly to prevent the yolks from cooking.
• Return the mixture to the pan and place over medium-low heat. 
  Cook, stirring constantly, until the cream thickens and reaches the consistency of pastry cream.
• Remove from heat and add vanilla essence. 
  Stir well and let the cream cool completely.
• Pour the cream over the biscuit base in the mold, spreading it out evenly.
• Take the pie to the fridge and let it firm for at least 2 hours.
• For the frosting, beat the fresh cream with the sugar until you get firm peaks.
• Take the pie out of the fridge and cover it with the whipped cream.
• Melt the semisweet chocolate in a bain-marie or in the microwave and spread it over the whipped cream.
• Return the pie to the refrigerator for a few more hours, until the chocolate is set.
• Serve chilled and enjoy!