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 dark 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 dark 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.
Keeping
2 or 3 days in the fridge, covered with plastic film.
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?
Source
Home made.
This recipe uses (among others)
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Pear, grapefruit and pistachio tart, Lemon tart, Strawberry Verveine Tart , Lemon Tart / Meringue Pie, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Celeriac and mushroom gratin, Gratin Comtois, Pear and chocolate tart with a hint of mint, Rice pudding (riz au lait), ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Like Bounty, Tagliatelle with cockles, Pistachio tiramisu, Vegetable rosette tart, Gratin of Endives with Mont d'Or, ... All |
 | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Little chocolate and hazelnut fondants, Hot chocolate, Chocolate Chantilly , Chocolate mousse, Half-cooked chocolate cake with raspberry coulis, ... All |
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