Vietnamese Coffee and Chocolate Tart

Preheat oven to 350 degrees Fahrenheit.

Spray a round false bottom tart pan with nonstick cooking spray.

In a medium mixing bowl, stir together cookie crumbs and just enough of the butter to moisten the crumbs. They should look like wet sand.

Press the crumbs evenly onto the bottom and up the sides of the prepared tart pan.

Place the tart pan on a foil lined sheet. Bake for approximately 15-20 minutes. Allow crust to cool.

In a heavy medium saucepan, whisk together cream, sweetened condensed milk, espresso powder, ground star anise, ground cinnamon and salt.

In a medium heatproof bowl, place the egg.

Whisking constantly, heat the cream mixture over medium heat until it comes to a simmer.

Whisk the egg in the bowl while slowly pouring the hot cream mixture into the egg to temper it.

Pour the egg and cream mixture back into the same saucepan.

Whisk the cornstarch into the hot mixture and, on medium heat, continue whisking until the mixture gets nice and thick.

Remove the saucepan from the heat and whisk the chocolate into the custard until the chocolate is completely melted.

Pour the custard into a sieve set over a clean heatproof bowl.

Gently stir custard until it all goes through the sieve. Discard any particles of star anise or egg that remains in the sieve.

Pour custard into cooled crust and spread evenly. Place a piece of plastic wrap directly on top of the custard to prevent a skin from forming.

Chill tart for several hours or until custard becomes firm.

Remove the sides from the tart pan and place the tart on a serving platter.

In the bowl of an electric mixer, whisk together cream and sweetened condensed milk.

Using the whip attachment, beat the mixture until stiff peaks form.

Top chilled tart with whipped cream.

Dust top of tart with instant espresso, if desired. Scatter chocolate shards over whipped cream.

Keep refrigerated until ready to serve.