Chocolate Custard Tart
- Ready In:
- 2hrs 35mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Tart Dough
- 2 1⁄4 cups all-purpose flour, plus additional
- all-purpose flour, for dusting
- 1⁄2 cup cocoa
- 1 pinch kosher salt
- 1 1⁄4 cups butter
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 1 egg
-
Custard
- 7 ounces valrhona extra-bitter chocolate, chopped
- 1 cup cream
- 1⁄2 cup milk
- 2 tablespoons sugar
- 1 egg
directions
- Dough: Sift the flour with the cocoa and salt. Cream the butter and sugar in the bowl of a mixer fitted with a paddle on low speed until fluffy.
- Add the egg, and mix just until incorporated. Add the dry ingredients, and mix until a dough forms. Shape into a ball, cut in half, flatten both halves, wrap each in plastic, and chill for at least 1 hour.
- Working quickly, roll out one of the dough balls on a large piece of lightly floured parchment paper to form a 13-inch circle about 1/8 inch thick.
- Place the parchment on a baking sheet, cover the dough with plastic, and chill it for at least 1 hour. Keep the remaining dough in the freezer for another tart.
- Preheat the oven to 350 degrees.
- Carefully fit the dough into a 9½-inch tart shell with a removable bottom, taking care not to stretch or pinch it. Freeze the dough for at least 15 minutes.
- Bake the crust until it puffs, about 10 to 15 minutes. Flatten the base by pressing it down with a measuring cup, then continue baking until the crust is crisp, about 10 to 15 minutes more. Set aside to cool.
- Chocolate Custard: Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan.
- Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. (If it’s added all at once, the chocolate will become grainy.) Beat the egg in a large bowl.
- Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. (Do not whisk hard.).
- Tap the bowl to get rid of any air bubbles. Pour the custard into the baked tart shell, filling it to the top.
- Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.
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RECIPE SUBMITTED BY
I'm a med school student that loves to cook. You might have guessed though that being a college student doesn't give me a whole lot of money to spend on ingredients and such. So instead, whenever I go home, I try to cook something new for parents.