Difficulty: Easy
Start with the custard: Split the vanilla pod and infuse it in boiling milk for 10 minutes. Whisk the egg yolks with 100 g sugar until pale and creamy. Gradually add a little hot milk, then return to the saucepan. Thicken over low heat, stirring constantly without boiling. Remove when it coats the spoon and cool completely.
Reserve 12 raspberries for garnish. Purée the rest with 1 tablespoon sugar and pass through a fine sieve for a smooth coulis.
Preheat oven to 180°C (350°F). Butter and flour 4 tartlet molds.
Melt the dark chocolate in a bain-marie. Off the heat, stir in the softened butter until smooth.
Using an electric mixer, beat the eggs with 40 g sugar until tripled in volume and foamy. Gently fold in the melted chocolate, followed by the sifted flour. Divide batter into molds and bake for 12 minutes.
Unmold the warm biscuits onto plates and drizzle each with ½ cl raspberry brandy.
On each plate, spoon custard and dots of raspberry coulis. Top with a biscuit corolla and a scoop of pistachio ice cream. Garnish with reserved raspberries. Serve immediately while warm.
