This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
59 K 4.5/5 (4 reviews)
1 hour 8 min.
Easy
1 
2 IngredientsLast modified on: July 13th 2022
For 1 , you will need:
- 1
250 g sweetcrust pastry (pâte sablée) - 2
900 g paris flan filling - Total weight: 1,150 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 8 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
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.
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.
Stage 2 - 2 min.
Prepare 900 g paris flan filling in "chocolate" version.
Stage 3 - 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.
Take the pastry case out of the fridge and trim off the overhanging pastry around the edge.
Stage 4 - 3 min.
Pour the custard filling into the pastry case...
Stage 5 - 50 min.
...and bake for about 50 minutes.
Stage 6
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.
Fancy even more chocolate? Use chocolate sweetcrust pastry instead of the usual plain.
Keeping: 2 or 3 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 670 RDI=260 % | 3,170 RDI=300 % | 2,640 RDI=400 % | 17,130 RDI=860 % | 71,740 RDI: 860 % |
| Per 100 g | 60 RDI=20 % | 280 RDI=30 % | 230 RDI=40 % | 1,490 RDI=70 % | 6,240 RDI: 70 % |
How much will it cost?
- For 1 : 6.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Paris flan filling
You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Pistachio custard tart, Crusty pistachio, almond and apricot flan, Black sesame flan, Caramelised apple custards, ... See them all 9
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, How to roll out pastry for a tart, Mini almond-morello tarts, Lemon and grated apple tart, Hazelnut and chocolate biscuits, ... See them all 43
Other recipes you may also like
Rice with spring greens
This combination of spring cabbage and leeks, cooked separately then mixed with rice, is a simple recipe and everything can be prepared in advance.June 6th 202227 K 45 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025298 K 24.5 3 hours 8 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016247 K4.4 2 hours 2 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013288 K4.6 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.