Prepare the wheat, salt and sugar by sifting them 3 times; chop the butter into cubes and let cool until just before use. Mix the cornstarch and cinnamon powder and put them through a sieve.

Put the powder on the sieve in a bowl, add the cold butter, and mix it with a scraper. When butter becomes a small grain, mix it with your hands to make it look like a small bowl.

Put cold water in here, make it into a lump, put it in a plastic bag, put it in the refrigerator, and rest it for about an hour.

Place a wrap on the bottom of the workbench, remove the rest of the dough, and cover the top with a wrap. Roll it with a rolling pin to make it 2-3mm thick, and put the dough in a mold and stick it carefully.

Cut off the edges well and dab the bottom with a fork to keep it from lifting while baking.

Place parchment paper on top of mold dough and press stone. Put it in a preheated oven at 170 and bake it for about 10 minutes, take out the parchment paper and press the stone, put it back in the oven and bake it for another 5 minutes. Place grilled tart paper on a cooling net and cool completely.

I made tart paper, so I'll make the filling now. Beat the egg yolk in a bowl, add sugar and mix evenly,

Mix corn starch and cinnamon powder on a sieve. Meanwhile, put milk and whipped cream in a pot and boil it slightly, and when it starts to boil, remove from the heat and mix little by little into the yolk mix.

Pour it back into the pot and bring to a boil, stirring until thickened. Remove from heat and add chocolate and mix until melted.

When the chocolate is completely melted, fill the cooled tart paper in moderation,
Put it in a preheated oven at 160 and bake it for about 15 minutes.

Put it on a cooling net, cool it completely, and leave it in the refrigerator and eat it cold.