Parisian-style chocolate custard tart


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.
58 K 4.5/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: July 13th 2022
For 1 , you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 8 min.
When should you start or finish this recipe?
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.
Parisian-style chocolate custard tart
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.

Stage 2 - 2 min.
Parisian-style chocolate custard tart
Prepare 900 g paris flan filling in "chocolate" version.

Stage 3 - 3 min.
Parisian-style chocolate custard tart
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.

Stage 4 - 3 min.
Parisian-style chocolate custard tart
Pour the custard filling into the pastry case...

Stage 5 - 50 min.
Parisian-style chocolate custard tart
...and bake for about 50 minutes.

Stage 6
Parisian-style chocolate custard tart
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.
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 recipe670 RDI=260 %3,170 RDI=300 %2,640 RDI=400 %17,130 RDI=860 %71,740 RDI: 860 %
Per 100 g60 RDI=20 %280 RDI=30 %230 RDI=40 %1,490 RDI=70 %6,240 RDI: 70 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
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)
Other recipes you may also like
Fillings for macaroons
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
May 30th 2020300 K 24.3 2 hours 1 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.71 M 304.0 7 days 15 min.
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
February 21th 2011210 K3.7 20 min.
Pears and caramelised walnut samosas
Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
October 13th 2010334 K4 1 hour 25 min.
Chocolate muffins
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
February 21th 2011317 K4.3 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page