This recipe is translated from Cookpad France. See original: 
Tarte renverser a la vanille et crème chocolat
Tarte renverser a la vanille et crème chocolat 
Upside-Down Vanilla and Chocolate Cream Tart
elm_najeua91 @cook_17377300
Cooking Instructions
- 1
Start with the base by mixing all the ingredients together in a large bowl, then pour the batter into a greased and floured upside-down tart pan.
- 2
Bake the cake for 30 minutes in a preheated oven at 350°F (180°C).
- 3
For the chocolate cream, mix the pudding mix with 2 cups (500ml) of milk.
- 4
Mix well and heat over medium heat until it starts to boil.
- 5
Remove from heat and add the cocoa, sugar, and cornstarch.
- 6
Return to the heat and cook, whisking continuously, until the cream thickens.
- 7
Once the cream has thickened, unmold the cake and pour the cream over it.
- 8
Sprinkle with powdered sugar.
- 9
Let it cool for a few minutes at room temperature, then refrigerate for at least 2 hours.
- 10
Tart is ready ❤
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