Chocolate Custard Tart

• 4 cups whole milk (I've used dried)
• 2 cups granulated sugar
• 6 tablespoons cornstarch
• 6 large egg yolks
• 3 tablespoons butter or 3 tablespoons margarine
• 4 ounces unsweetened baking chocolate, melted
• 1 teaspoon vanilla extract
• 1 (7 g) envelope unflavored gelatin
• 1/4 cup cold water
• 1 (8 inch) baked sweet tart crust

1. In a 2 quart pan, heat milk slowly over a low heat.
2. In a small bowl whisk together sugar and cornstarch. Add to hot milk and cook over medium heat, stirring often, until mixture thickens and starts to bubble. Cook for 3 minutes, stirring continually. Turn heat to lowest setting.
3. In another bowl whisk egg yolks. Add a small amount of hot milk mixture to yolks while whisking to warm yolks- not to cook them. In a thin stream add the warmed eggs to the the rest of the milk mixture, while whisking continually. Cook over low heat for 2 more minutes.
4. Remove custard from heat and stir in vanilla, butter, and chocolate.
5. Dissolve gelatin in cold water and stir into custard. Pour immediately into pie shell and refrigerate for at least 3 hours.
6. Pretty when garnished with chocolate curls.

milk, sugar, cornstarch, egg yolks, butter, baking chocolate, vanilla, unflavored gelatin, cold water, crust

Taken from www.food.com/recipe/chocolate-custard-tart-145039 (may not work)