Chocolate Custard Tart
Indulge in the rich, velvety decadence of this Chocolate Custard Tart – a dessert lover's dream that combines a buttery, golden pastry crust with a silky dark chocolate filling. Perfectly balanced between bittersweet chocolate, creamy custard, and a touch of sea salt, this tart is baked to perfection with a delicate, slightly wobbly center. The crust, made from scratch with cold butter and a hint of sweetness, provides the ideal contrast to the luscious filling. Whether served at a dinner party or as a showstopping treat for the holidays, this chocolate tart is guaranteed to captivate your taste buds. Easy to follow yet impressively luxurious, this recipe is a must-try for any chocolate enthusiast.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 50 grams powdered sugar
- 1 large egg yolk
- 1 tablespoon cold water
- 200 grams dark chocolate (70% cocoa, finely chopped)
- 250 milliliters heavy cream
- 100 milliliters whole milk
- 50 grams granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
Instructions
Preheat the oven to 180°C (350°F).
To make the pastry crust, combine the flour and powdered sugar in a large bowl. Add the cubed cold butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
Add the egg yolk and cold water, mixing just until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface and line a 9-inch tart tin. Trim the excess dough and prick the base with a fork. Place the tart tin in the refrigerator for 15 minutes to chill.
Line the pastry shell with parchment paper and fill it with baking beans or uncooked rice. Blind bake the crust for 15 minutes, then remove the parchment and weights, and bake for another 10 minutes until golden. Set it aside to cool.
For the chocolate custard filling, heat the heavy cream and milk in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until fully melted and smooth.
In a separate bowl, whisk together the sugar, egg yolks, vanilla extract, and sea salt until pale and creamy.
Gradually pour the warm chocolate mixture into the egg yolk mixture, whisking continuously to combine.
Strain the mixture through a fine sieve to remove any lumps, then pour it into the cooled pastry shell.
Bake the tart at 150°C (300°F) for 20–25 minutes, or until the custard is just set with a slight wobble in the center.
Allow the tart to cool to room temperature, then refrigerate for at least 2 hours before serving.
Slice and enjoy your decadent chocolate custard tart!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 19.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
