For The Crust:

Preheat oven to 200°C.

Process all the ingredients until it forms a soft slightly crumbly dough.

Grease a 4" round tin or a tart pan and transfer the dough to it.

Spread it to even thickness with a height of 1 1/2".

Crease the edge with a fork.

Cover the bottom part of the pan with aluminium foil.

Bake in preheated oven for 20 minutes or until golden at the edges.

For The Pots De Creme:

Preheat oven to 175°C

In a pan heat cream until bubbling at the sides.

Remove from flame and add chopped chocolate.

Mix together until the chocolate melts and forms a light creamy mix.

In another bowl beat together egg yolks and stevia and erythritol.

Add a scoop of the chocolate mix into the egg yolks and whisk to combine.

Now take this mix and pour it into the chocolate mix.

Fold in with a spatula until combined.

Pour this mixture into the baked crust.

Cover the base and top of the tin with aluminium foil and place it in a water filled tray.

Bake it in preheated oven for 35 - 40 minutes.

Remove from oven and let it come to room temperature.

Refrigerate overnight. 

Remove it from fridge and let it sit on counter for 10 minutes. Gently rub the sides of the tin with a towel.

Place the pan on a tumbler and gently remove the outer ring.

With the help of a spatula, remove the pie from the base plate and arrange on a serving plate.

Slice it up and serve.