A rich custard filling, baked in a delicate chocolate shortcrust pasty, is as rich and decadent as it gets. This baked chocolate custard tart is a chocolate lovers treat. It has cocoa powder in the chocolate crust, chocolate in the custard filling and more chocolate in the glaze. A simple and easy recipe that is perfect for entertaining over a weekend dinner or to celebrate festive occasions such as Easter, Thanksgiving and Christmas.
Table of Content
Desserts, desserts oh desserts why are you such a weakness? Have I told you I could eat dessert for lunch? Well, yes, when I was younger I could substitute dessert for lunch and not gain an ounce. How I wish that was a possibility these days. Sigh.
Do you love custard? Who doesn't, right? I mean luxurious and decadent creamy spoons fulls that get over in an instant. As a kid, the custard was always a huge hit for us and mom made it often. Now, my kids are the same. Vanilla pastry cream has to be made at least every other week.
The thing about desserts like pastry cream, creme brûlées or Bavarian creams, is evergreen. They never get old and they always take center stage. So, if you can't decide on what dessert to make, try a creamy decadent creme brûlée or Bavarian cream. I even make an apricot creme brulee in summer and a pumpkin creme brulee in winter. And a strawberry Bavarian cream or apricot flan in summer.
Ingredients and substitutes
- Shortcrust pastry - You are free to use store-bought shortcrust pastry crust. And you can also use vanilla shortcrust pastry. I love making shortcrust pastry at home, as you can see in the video, it's really simple and easy.
- Chocolate - Always use good quality chocolate that you love to eat, not baking chocolate for desserts, unless specified. I love using 70% cocoa for this, but a good 55 to 60% would be great as well.
- Whipping cream - I usually use 38% fat for dessert like this. If you choose to use less than 38%, I highly recommend using all cream no milk or the custard will be very soft and not set firm.
- Cocoa powder - Regular dutch processed chocolate is all you need for the crust.
- Vanilla extract - A good quality vanilla extract goes a long way when baking. Imitation extract just won't give you a good flavor. It really is very easy to make homemade vanilla extract.
Step by step instructions
Prepare shortcrust pastry
- In a bowl, combine flour, cocoa powder, powdered sugar, and salt.
- Add melted butter and combine well.
- Next, add the egg yolk and combine well.
- The dough should now be able to form into a ball. If not, add a tablespoon or more of egg white.
- Form the dough into a disc and wrap in plastic/cling wrap.
- Chill for an hour or more until firm enough to roll.
- When chilled, roll between two parchment papers (see video) to about ⅛ thickness.
- Flip the sheet onto a 9-inch tart pan and cut off any excess.
- The dough is very forgiving, so patch any crack or holes in the crust.
Prebake the crust
- Chill the crust in the fridge for 10 to 15 minutes while you preheat the oven at 180 C/ 360 F.
- Prebake the crust in the preheated oven for 10 minutes while you prepare the filling.
- After then minutes, brush the crust with egg white and bake it a for further for 3 to 5 minutes - the egg whites prevent fillings from soaking into the crust.
- Reduce the oven temperature to 150 C / 300 F.
Prepare the filling
- Combine the cream and milk in a saucepan and bring to an almost boil.
- In a separate bowl, whisk the yolks, sugar, and vanilla until pale and sugar is melted.
- When the milk is hot, pour it over the chocolate.
- Stir until all the chocolate is melted.
- Carefully pour the chocolate mixture into the egg yolk mixture stirring continuously to prevent the egg scrambling.
- Sieve the filling into a clean bowl to remove any scrambled eggs or unmelted chocolate.
Bake the tart
- Pour the prepared filling into the pre-baked crust.
- Continue to bake in the oven (with reduced temperature) at 150 C/ 300 F for about 25 to 30 minutes.
- The sides will be slightly puffy. The center will look shiny but set.
- Cool on the counter for a while then place in the fridge for an hour.
Prepare the top
- Melt the chocolate, butter, and honey in a microwave or double boiler.
- Pour over the cooled chocolate custard tart.
- Chill further for a few hours.
Decorate as desired
- I piped some dollops of whipped cream and place some chocolate wafer balls.
- Or, you can also use chocolate shavings as decorations, or
- Dust the edges with powdered sugar or cocoa powder.
- Enjoy!
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Printable Recipe
Chocolate Custard Tart
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Shortcrust Pastry
- 1 ¼ cup (160 g) All-purpose Flour
- 4 tablespoon (60 g) Butter (unsalted, melted)
- ¼ cup (30 g) Powdered Sugar
- 2 tablespoon (15 g) Cocoa Powder
- 1 Large egg
- ¼ teaspoon Salt
- 1 tsp. Vanilla extract
Custard Filling
- 1 cup (240 ml) Whipping Cream
- ½ cup (120 ml) whole Milk
- 7 oz (200 g) Chocolate
- ¼ cup (50 g) white Sugar
- 4 Egg Yolks
- ¼ teaspoon Salt
- 2 tsp. Vanilla extract
Decorate
- ½ cup (120 ml) Whipped cream (optional )
- 12 Chocolate wafer balls (optional)
Instructions
Prepare shortcrust pastry
- In a bowl combine flour, cocoa powder, powdered sugar, and salt.
- Add melted butter and combine well
- Next, add the egg yolk and combine well.
- The dough should now be able to form into a ball if not add a tablespoon or more of egg white.
- Form the dough into a disc and wrap in plastic/cling wrap
- Chill for an hour or more until firm enough to roll.
- When chilled roll between two parchment papers (see video) to about ⅛ thickness
- Flip the sheet onto a 9-inch tart pan and cut off any excess.
- The dough is very forgiving so patch any crack or holes in the crust
Prebake the crust
- Chill the crust in the fridge for 10 to 15 minutes while you preheat the oven at 180 C/ 360 F
- Prebake the crust in the preheated oven for 10 minutes while you prepare the filling
- After then minutes brush the crust with egg white and bake it a for further for 3 to 5 minutes - the egg whites prevent fillings from soaking into the crust.
- Reduce the oven temperature to 150 C / 300 F
Prepare the Filling
- Combine the cream and milk in a saucepan and bring to an almost boil.
- In a separate bowl whisk the yolks, sugar, and vanilla until pale and sugar is almost melted.
- When the milk is hot pour it over the chocolate.
- Stir until all the chocolate is melted.
- Carefully pour the chocolate mixture into the egg yolk mixture stirring continuously to prevent the egg scrambling.
- Sieve the filling into a clean bowl to remove any scrambled eggs or unmelted chocolate.
Bake the Tart
- Pour the prepared filling into the prebaked crust
- Continue to bake in the oven (with reduced temperature) at 150 C/ 300 F for about 25 to 30 minutes
- The sides will be slightly puffy. The center will look shiny but set
- Cool on the counter for a while then place in the fridge for an hour.
- Prepare the top
- Melt the chocolate, butter, and honey in a microwave or double boiler.
- Pour over the cooled chocolate tart
- Chill further for a few hours
Decorate as desired
- I piped some dollops of whipped cream and place some chocolate wafer balls.
- Or you can also use chocolate shavings as decorations, or
- Dust the edges with powdered sugar or cocoa powder
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Carol
Can you use gluten free flour?
Veena Azmanov
I have not tried it with gluten-free flour.
Lindsey
The pastry recipe does not specify if the powdered sugar goes in the recipe or when, same for the vanilla. I presume these do go in since they are listed as ingredients for the crust?
Veena Azmanov
Hey Lindsey. Yes, the powdered sugar needs to be added in at the same time as the flour. Thanks.....
I did check the recipe and it does say to add the sugar and vanilla with the egg yolks.
I hope that clears it. Please feel free to ask again
Thanks
Des
Have I died and gone to chocolate heaven? This sounds like a dream come true.
Veena Azmanov
Thank you, Des. Yes, this is sure chocolate heaven.