To prepare the cocoa paste:
Start by whisking together the soft butter and powdered sugar. Add the egg and whisk until creamy.
Fold in the dry ingredients with a pastry blender: flour, almond powder, salt and cocoa powder. Shape the dough into a disk and refrigerate for at least 3 hours..
To prepare the flan:
Line a 20 cm-diameter flan ring with the cold cocoa paste: start by making a disk the size of the ring, then cut a large strip the height of the ring to make the edges. Set aside in the freezer while you make the crème pâtissière.
Heat the milk in a medium saucepan. Whisk the yolks and sugar in a bowl, then add the cornstarch.
When the liquid is hot, pour it over the egg-sugar mixture while whisking, then return the mixture to the pan and cook over medium heat, whisking constantly. Once the mixture has boiled, keep it boiling for 1 min 30 sec, then add the butter and cream and mix well.
Preheat your oven to 165°C
static heat.
Divide the crème pâtissière in two: in the first bowl, pour the exotic fruit coulis, and in the second bowl, the milk chocolate. Once you have two homogeneous custards, pour them into the pastry base, alternating flavors to create the marbled flan effect.
Smooth the top of the flan and bake for around 60 minutes at 165°C, turning over halfway through. Once the flan is cooked, leave to cool for at least 2 hours at room temperature before placing in the fridge for a minimum of 4 hours (to firm up).
To prepare the passion fruit filling:
Once the flan has cooled, prepare the passion fruit mixture: open the passion fruit in half and place the contents in a bowl. Add the exotic fruit coulis, mix and spread over the top of the flan. Store in the fridge and enjoy within 48 hours.
Enjoy !
