First prepare the chocolate cream: whisk the egg yolks with the sugar, then add the flour and cinnamon and finally add the hot milk.
Transfer the mixture into a saucepan and cook over low heat, stirring constantly, until it reaches a fairly firm consistency.
Remove from heat, add the grated chocolate and stir until it is completely melted (thanks to the heat of the cream itself).
Move the cream into a large bowl, cover with plastic wrap and let it cool completely.
In the meantime, prepare the shortcrust pastry: mix the butter into the cream with sugar and salt, then add the egg yolks first, then the flour with baking powder and cocoa.
Knead quickly until you get a smooth dough, then wrap it with plastic wrap and let it rest in the fridge for at least 30 minutes.
Once the cream is completely cold and the pastry has finished resting, you can proceed with the composition of the tart.
Divide the pastry into 2 parts and roll them out in 2 sheets.
Use one to line the buttered mold, covering the edges well and cutting off the excess.
Fill the shell with the chocolate cream, leveling the surface well.
Cover everything with the second sheet, removing the excess and sealing the edges well with the other sheet of dough.
Brush with the egg white, then decorate to taste with almonds.
Bake in a fan oven preheated to 180 ° C and cook for about 40 minutes.
Grandpa's cake is ready, let it cool completely before serving.
This recipe has already been read 179 times!