This is a slight modification on my milk tart recipe to make the filling more like a chocolate mousse.

Ingredients
Pastry
½ cup sugar
125g butter
1½ cups Bakels pastry mix
1 egg
¼ cup extra Bakels pastry mix

Filling
4 Tbspn corn flour

4 Tbspn cocoa
¾ cup sugar
1 tspn vanilla
2 eggs
1 Tbspn margarine or butter
3 cups milk

Method
Pastry
Preheat oven to 180° C and grease pie dish.
Cream sugar and butter, then mix in the egg. Add 1½ cups of pastry flour and mix to form a dough. Mix in small amounts of extra pastry flour if required until the mixture is no longer sticky. Press into pie dish. (There will probably be some spare). Bake at 180° C for approx 10 min or until the pastry starts to become golden brown at the edges. You can start the filling when the pastry comes out of the oven as it needs to cool a bit but doesn't need to be cold.

Filling
In a bowl, mix corn flour, sugar, cocoa, vanilla and eggs into a smooth batter. In a non-stick saucepan, heat milk and butter and stir until boiling. Remove from heat. Add batter to milk mixture and return to a low heat, stirring continuously until mixture becomes quite thick, then remove from heat. Pour mixture quickly into pastry shell. Allow to cool and set. Best stored refrigerated but is best set on the bench first.