Mix the flour, yeast,
salt, 3/4 cup of milk and 50 gram sugar and knead for 10 minutes. Allow
the dough to rise for one hour. Roll it out to a large circle, put this
in a greased pie mold. Bake the pie blind for 25 minutes at 180 degrees
Celsius. Dissolve the corn starch,
the egg yolks and 100 gram sugar in half a cup milk. Heat the rest of
the milk, add the starch mixture and keep heating until the mixture
is thick. Pour this custard on the pie, distribute the blueberries on
top and bake ten Minutes. Bring 1/2 cup of water to the boil with
the remaining sugar and dissolve the gelatin. Allow this to cool down
to lukewarm and brush it over the blueberries. Put the pie in the fridge
for one hour before serving.
Melt the chocolate with the butter
in the microwave. Add all other ingredients except the cacao, stir well.
Put the mixture in a cake tin, flatten the top with a spoon. Refrigerate
for 2 hours. Turn the tin on a plate and dust with cacao powder.