Chocolate Custard Tart

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READY IN: 2hrs 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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