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Parisian-style chocolate custard tart

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You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.

5,0884.5/5 for 2 ratings

Grade this recipe:

54321

Last modified on: May 3^rd 2020

To serve 1 , you will need:

• 0 250 g Sweetcrust pastry (pâte sablée)
• 1 250 ml whole milk
• 2 250 ml liquid cream
• 3 100 g caster sugar
• 4 100 g chocolate
• 5 3 eggs
• Total weight: 1,100 grams

Change these quantities to make: 1 2 s 3 s

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
24 min.	1 hour 2 min.	1 hour 26 min.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Keeping:

2 or 3 days in the fridge, covered with plastic film.

Step by step recipe

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Stage 1 - 10 min.

Lay a sheet of cooking parchment on a baking sheet. Sit an 8-inch (20 cm) tart ring on this.

Roll out 250 g Sweetcrust pastry (pâte sablée) and line the tart ring, leaving a little pastry overhanging around the edge.

Put to wait in the fridge.

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Stage 2 - 5 min.

Prepare the chocolate custard filling

Put 250 ml whole milk, 250 ml liquid cream and 100 g caster sugar into a saucepan on medium heat. Bring to the boil, stirring from time to time to dissolve the sugar.

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Stage 3 - 4 min.

Turn off the heat and tip in 100 g chocolate, which should be broken into small pieces beforehand.

Mix until the chocolate is completely melted.

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Stage 4 - 2 min.

Off the heat, add 3 eggs and whisk to mix in thoroughly.

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Stage 5 - 7 min.

Put the pan back on low heat to thicken the custard slightly, stirring constantly.

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Stage 6 - 2 min.

Then give a brief whizz with a blender to make the custard smooth.

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Stage 7 - 3 min.

Preheat the oven to 360°F (180°C).

Take the pastry case out of the fridge and trim off the overhanging pastry around the edge.

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Stage 8 - 3 min.

Pour the custard filling into the pastry case...

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Stage 9 - 50 min.

...and bake for about 50 minutes.

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Stage 10

Leave to cool before slipping off the ring. You can eat this right away, but it will be even better next day if left overnight in the fridge first.

Remarks

You can make this with milk chocolate instead of dark, if you prefer.

Fancy even more chocolate? Use chocolate sweetcrust pastry instead of the usual plain.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,279 Kcal or 13,729 Kj	58 gr	290 gr	210 gr
164 %	22 %	27 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
298 Kcal or 1,248 Kj	5 gr	26 gr	19 gr
15 %	2 %	2 %	3 %

Per
Energetic value	Proteins	Carbohydrates	Fats
3,279 Kcal or 13,729 Kj	58 gr	290 gr	210 gr
164 %	22 %	27 %	32 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 1 : 3.76 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Chantilly rice pudding, Vanilla ice cream, Rice pudding (riz au lait), Gnocchi alla romana, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Sauce Normande (for fish), Raw beetroot mousse with walnuts, Celeriac in cream and mustard sauce, Rabbit civet "à la normande", ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to make a good pastry tart case , Little lime tarts, Tatin apple diplomat tart, How to roll out pastry for a tart, Two-coloured chocolate-orange tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Strawberry, kiwi and mascarpone verrines, Panettone, Chocolate mousse, Pink Reims biscuits, Coconut rocks, ... All

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