200 g dark chocolate, broken into pieces
400 ml double cream
1 tablespoon corn flour
2 egg yolks
1/2 cup flax seeds
In a saucepan, heat cream over medium heat just until steaming (do not boil). Remove from the heat. In a heatproof bowl, whisk egg yolks to blend. Gradually whisk in corn flour and about half of the hot cream in a thin stream. Whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened, about 5 min (do not boil).
Remove from heat. Stir in chocolate until smooth. Pour into tart shell.
Chill until set, about 4 hrs.
Put flax seeds on the top of the chocolate tart.
~ bon appétit ~