2 egg yolks
1⁄4 cup icing sugar
2 tablespoon ice cold water (add more if needed)
Pinch of salt
1 & 1⁄2 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.
90g dairymilk chocolate
25g corn flour
5 tablespoon cocoa
1 teaspoon coffee
75g castor sugar (add more if needed)
1 teaspoon butter
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.