Saffron And Dark Chocolate Tartlets

Heat oven to (180°C). Line four tartlet pans with shortcrust pastry. Prick the bottoms with a fork. Slide into the oven and bake for 15 minutes.

Boil the milk. In a bowl, whisk the egg yolks and sugar until they are white, add the flour. Pour in the boiling milk while whisking. Bring to a boil while stirring. Remove from heat as soon as the cream starts to boil.

Add the saffron. Let cool. Garnish the cooled and unmoulded tarts with the saffron cream, sprinkle with chocolate chips. Sprinkle with icing sugar if necessary and serve immediately.