Christmas pudding tart
The day before, place the cream and milk in a pan and bring to 85C. Meanwhile, whisk the egg yolks with sugar in a bowl.
Pour the hot cream on the sugar egg base and mix well. Pass the mixture back in the pan and cook on very low, continuously mixing until you get a light custard texture. Take off the fire and add the yogurt.
Refrigerate overnight and churn in an ice-cream machine.
Mix all the dry ingredients in a bowl, add the butter and egg yolks and work quickly, wrap in cling film and chill for 1 hour.
Grease and flour one 15-inch tart mold, roll the pastry and line the mold. With the help of a fork pierce the base of the tart, place a piece of baking parchment and cover with dry beans for blind baking. Cook on 180C for 10-12 minutes.
Place the cream in a deep based pan and gently heat. Add the Christmas pudding and chocolate, cook on low for 1 minute. Pass the mixture in a blender and blend until smooth. Strain straight into cold tart base and refrigerate for at least 3 hours.