Take the butter out of the fridge, cut into cubes, and leave at room temperature for 1–2 hours until softened. Preheat oven to 180°C (356°F).

In a mixing bowl, combine 50 g softened butter with 40 g powdered sugar. Mix until fluffy and light.

Gradually add 30 g egg liquid in 3 portions, whisking after each addition until smooth.

Sift in 150 g cake flour and 10 g cocoa powder. Fold gently with a spatula until a dough forms (avoid overmixing).

Divide dough into 6 portions (45–50 g each). Roll into balls and press into tart molds.

Shape evenly, keeping the walls 3–5 mm thick. Tidy the edges with a spoon.

Bake at 180°C for 15 minutes until firm. Remove and let cool completely.

In a small saucepan, whisk 1 egg yolk with 180 g cream.

Add 100 g chopped chocolate and heat gently over low heat, stirring until smooth. Do not overheat.

Let cool to warm, then pour into tart shells (about 80% full).

Refrigerate filled tarts for at least 1 hour until set.

Decorate with chocolate pearls before serving.