Chocolate Cream Pastries

Directions

1. 1
   In a food processor, blend together the lemon zest and sugar for 10 seconds.
2. 2
   Add the flour, eggs, butter, and baking powder. Mix for 20 seconds.
3. 3
   Wrap in plastic film and refrigerate for 1 hour.
4. 4
   Roll out the pastry and fill 5 greased and floured pastry molds with the dough.
5. 5
   Prick the dough with a fork and refrigerate for 20 minutes.
6. 6
   Preheat the oven to 170 degrees Celsius.
7. 7
   Place parchment paper in each mold and fill with dry beans. Bake for a few minutes. Remove the molds and leave to cool completely.
8. 8
   In a pot, add the egg yolks, flour, milk, cocoa powder, and a pinch of salt. Blend well.
9. 9
   Cook for 7 minutes on medium low heat. Remove from the heat and allow to cool.
10. 10
    Fill each pastry case with the chocolate filling and sprinkle with powdered sugar and chocolate flakes. Chill for a few minutes before serving.