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.
60 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: Verbena flan, Caramelised apple custards, Black sesame flan, Caramelized pear custard tart, French custard tart, ... See them all 9
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Two-coloured chocolate-orange tart, Bounty-style tart for Alison, Pear tart with almond cream, Peach and green tea tart, ... See them all 43
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011364 K4.0 1 hour 15 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018265 K4.3 1 hour 55 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018383 K 14 1 day 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.