1Sweet Cocoa Dough Preparation:
2In a large bowl, add flour, butter, powdered sugar, almond meal, cocoa powder, and salt.
3Mix with the palm of your hands until consistency becomes sandy.
4When mixture is sandy, add egg and mix, but do not work the dough more than necessary for a smooth texture.
5(If you have a stand mixer, you may do these steps in the bowl of the mixer fitted with the paddle).
6Place in a square or rectangular pan, 3 to 4 inches deep, cover with plastic wrap, and refrigerate for 1 hour.
7This dough may also be prepared the day before. It will be easier to roll out.
8On a floured surface, roll out dough to 2 millimeters thick. Line tart molds. Refrigerate for 15 minutes.
9Preheat oven to 340F.
10Use a fork to prick dough to prevent it from rising while cooking.
11Bake for 20 minutes. (Depending on the oven and altitude, it may take more or less time).
14Chop the chocolate into small pieces with a large knife, and place in a bowl.
15In a saucepan, beat egg yolks and sugar together, until sugar is well dissolved.
16Bring milk and cream to a simmer, pour one third of the hot mixture in the yolk-sugar mixture.
17Cook over low heat, stirring constantly with a wooden spoon until the custard thickens. It should coat the spoon.
18Warning: this cream should never boil, maximum cooking temperature is 160F.
19When cream has reached a sauce consistency, remove from heat, and immediately pour in chocolate to stop the cooking. Keep stirring until obtaining a smooth mixture.
21Pour the warm chocolate cream into the tart molds lined with dough.
22Refrigerate for 1 hour, until the custard becomes firm.
23Whipped Cream Preparation:
24Cool a bowl in the freezer for about 30 minutes. Pour in the cold cream into the chilled bowl and whisk vigorously. As soon as it thickens, add sugar, and whip until stiff peaks form.
25Using a fluted piping bag with a large star tip, make a pretty rosette on each tartlet. Sprinkle with chopped, toasted almonds and a little cocoa powder.
26Store in the refrigerator.