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.
65 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: Pistachio custard tart, Caramelized pear custard tart, Alsatian apple tart, Pear and chocolate Paris puddings, Crusty pistachio, almond and apricot flan, ... See them all 9
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Simple maple-syrup tart, Plum tart "En passant par la Lorraine", Plum tart, Tatin apple diplomat tart, Late summer tart with plums and apricots, ... See them all 44
Other recipes you may also like
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version. February 21th 2011377 K 13.9 2 hours 25 min.
Crème caramel
Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream. February 21th 2011273 K5 3 hours 35 min.
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish. February 21th 2011366 K4.1 2 hours 60 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner". June 12th 2013180 K4.7 1 hour
Crispy prawn rolls
The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry. July 27th 201495 K4.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.