For the Tart:
½ cup masa harina
1 ½ cups all purpose flour
1 cup cold butter, cut into small cubes
1 egg, well beaten
1 T water
2 T brown sugar
1 teaspoon salt

For the filling:
2 egg yolks
1 whole egg
1 cup milk
½ cup crema mexicana or other type of thick cream
4 oz dark chocolate (70% cacao or higher), chopped up small
½ vanilla bean
1/3 cup light brown sugar
1 T aniseed

Sift together the salt, sugar, and flours. Make sure there are no clumps of brown sugar.

Using a pastry cutter, cut in the butter quickly, so that it is fully incorporated, and the flour resembles coarse sand. I often mix in the butter quickly with my fingers, which is fine for those who might not have a pastry cutter.

Form a well with the dough, and pour the egg and water into the hole. Incorporate the liquids with your hands. Try to not knead the dough, but work it in with your fingers until it comes together. Take out any clumps with the heel of your hand.

Wrap the dough in plastic wrap, and put it in the fridge for at least half an hour.

Flour a work surface.

Roll out the dough to ¼" thick. Form it into the pie shell. Rolling the dough onto the pin, and then into the shell is an easy way to do this.

Refrigerate the pie shell lined with the dough for another half hour.

Pre-heat the oven to 400 degrees F.

Prick the shell with a fork all over.

Pre-bake the tart shell for 15 minutes, and let it cool to room temperature.

Lower the oven temperature to 350 degrees F.

Meanwhile, heat up the milk with the cinnamon stick, anise, and the vanilla bean, scraping out the vanilla seeds into the liquid with the tip of a knife.

Do not bring it to a boil, but heat it until it is just so how that there is steam rising from the top.

Have the chopped chocolate prepared and in a bowl.

Take the milk off of the heat and strain it into the bowl, where the chocolate is waiting.

Stir the milk and chocolate gently with a spatula until smooth.

In another bowl, whisk together the cream, eggs, and the rest of the sugar.

When the chocolate milk has cooled slightly (you should be able to dab your pinkie in it comfortably), pour it into the egg mixture. Do this by adding a little at a time, so that you temper the egg mixture with the chocolate.

Whisk until combined well. Strain if necessary.

Stir in the aniseed.

Pour the chocolate mixture into the pie shell. Scatter on a few more seeds for decoration.

Place on a baking tray and put in the oven for about 35 minutes, or until set.
Cool completely, then refrigerate the tart and serve it cold.

It goes well with a dollop of whipped cream or some fresh red berries.