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.
2,7454.5/5 for 2 ratings
Grade this recipe: Last modified on: May 3rd 2020
For 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
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?
Keeping:
2 or 3 days in the fridge, covered with plastic film.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 - 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.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.
Mix until the chocolate is completely melted.
Stage 4 - 2 min.
Off the heat, add 3 eggs and whisk to mix in thoroughly.
Stage 5 - 7 min.
Put the pan back on low heat to thicken the custard slightly, stirring constantly.
Stage 6 - 2 min.
Then give a brief whizz with a blender to make the custard smooth.
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.
Take the pastry case out of the fridge and trim off the overhanging pastry around the edge.
Stage 8 - 3 min.
Pour the custard filling into the pastry case...
Stage 9 - 50 min.
...and bake for about 50 minutes.
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.
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 % |
How much will it cost?
- For 1 : 3.76 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others)
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