100g butter 2 egg yolks ¼ cup icing sugar Vanilla essence 2 tablespoon ice cold water (add more if needed) Pinch of salt 1 & ½ cup flour
Bind dough and refrigerate for an hour. Roll out thin and place it in any baking pan you like and refrigerate again for an hour. Blind bake pastry till slightly brown.
Filling: 90g dairymilk chocolate 25g corn flour 5 tablespoon cocoa 1 teaspoon coffee 75g castor sugar (add more if needed) Vanilla essence 1 teaspoon butter 80ml milk 500 ml fresh cream Place everything in a pot and whisk everything together then add the chocolate and boil on high hear till its a thick custard consistency.
Once done pour into cooled bases and decorate with fresh fruits. Drizzle white chocolate on top. Enjoy!