Vanilla & Chocolate Pudding Pie

For this Recipe you need to prepare 3 hours in advance, for the tart and puddings to cool in the fridge.

For the Vanilla Pudding:

650 ml milk

70gr sugar

1 vanilla pod

Cornstarch mix:

60gr cornflour

4 egg yolks

60gr sugar

100 ml milk

Boil milk sugar and vanilla pod. Let stand with the pod inside for 10 minutes.

Meanwhile in a bowl whisk the egg yolks with the sugar.

Add the 100gr of milk and whisk.

Add the corn flour and mix.

Then add the hot vanilla milk slowly.

Return all of the mixture to the pan, and heat on medium heat while whisking until the vanilla pudding is ready.

Move to a bowl, cover with plastic wrap touching its surface and transfer to the fridge to cool down.

For the Chocolate Pudding:

400ml milk

100gr Sugar

60gr cocoa Powder sifted

Prepare the cornflour mix:

100ml milk

50gr Corn flour

Heat 420gr milk with sugar and cocoa powder while whisking.

When it gets really hot, remove from heat and add the hot coca milk in the cornflour mix while whisking.

Return to heat and keep whisking until the chocolate pudding is ready.

If the pudding is not smooth you can transfer to a mixer and mix for just a bit until it is smooth.

Move to a bowl cover with plastic wrap touching its surface and transfer to the fridge to cool down.

For the Tart:

250gr All-purpose flour

90gr Powdered sugar

30gr Hazelnut Flour

2gr Salt

2gr Vanilla Powder

150gr cold Butter Cubes

50gr Egg

3gr maple Syrup

In a mixer mix together the salt, sugar, vanilla powder hazelnut flour and flour.

Add the butter cubes and pulse until crumbly and resembles coarse meal ~15 pulses.

Add egg and maple syrup and mix 10-15 seconds until the dough sticks together and is not dry or crumbly.

Move to a lightly floured surface, and shape the dough like a disc.

Wrap it well with plastic wrap and transfer to the fridge for at least hours and up to 3 days.

When ready, take the dough out of the fridge and let it sit on the counter for a 5 minutes to soften.

On a lightly floured surface, roll the dough out into a circle and place into a buttered tart pan.

To transfer it easier, lightly flour the circle and wrap it around your rolling pin.

Unroll on the tart pan and cut the edges to fit the pan.

Brush the tart with egg white and pinch it with a fork.

Cover pan with plastic wrap and place in the freezer for at least 30 minutes.

Meanwhile preheat oven to 375F/190C and place rack in the center.

Cover the tart well with parchment paper against the crust and the edges. Fill with pie weights over the whole surface so that the tart doesn't shrink.

Bake covered for 20 minutes and then remove weights and and parchment paper and bake for 10 more minutes or until golden.

Let it cool on a wire rack.

Then fill with the vanilla pudding and the chocolate pudding. You will have to whisk the puddings well so that they soften. (I usually mix the vanilla pudding in the mixer because it gets harder)

Freeze the pie for 2 hours or until it is set.

Decorate with some hazelnut bits or as you like and enjoy!