This chocolate custard tart is a silky, intensely chocolatey dessert set in a crisp, buttery pastry shell. The filling is a rich, stovetop custard made with egg yolks, cream, and dark chocolate, which bakes to a smooth, sliceable texture without being overly sweet. It’s a classic French-style tart that feels elegant yet is surprisingly straightforward to make at home.
Ingredients
- 1 ¼ cups (160 g) all-purpose flour
- ½ cup (60 g) powdered sugar
- ¼ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons (30 ml) ice water
- 1 cup (240 ml) heavy cream
- ¾ cup (180 ml) whole milk
- 4 large egg yolks
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 8 oz (225 g) semisweet or bittersweet chocolate (60-70% cacao), finely chopped
- 2 tablespoons (30 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the pastry dough: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse meal. Add the egg yolk and ice water; pulse until the dough just begins to clump. Turn out onto a lightly floured surface, press into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll and blind-bake the crust: On a floured surface, roll the dough into a 12-inch (30 cm) round. Transfer to a 9-inch (23 cm) tart pan with a removable bottom, pressing into the corners. Trim the excess dough. Freeze for 15 minutes. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for 8-10 more minutes, until golden. Set aside to cool slightly.
- Prepare the chocolate: Place the chopped chocolate in a large heatproof bowl. Set aside.
- Heat the cream and milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium until steaming and small bubbles appear around the edges (do not boil).
- Whisk the egg mixture: In a separate bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt until pale and thick, about 2 minutes.
- Temper the eggs: Slowly pour about ½ cup of the hot cream mixture into the egg mixture while whisking constantly. Then pour the tempered egg mixture back into the saucepan with the remaining cream, whisking to combine.
- Cook the custard: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 3-4 minutes. It should be thick enough to coat the back of a spoon. Remove from heat.
- Melt the chocolate: Pour the hot custard over the chopped chocolate. Let sit for 1 minute, then add the softened butter and vanilla. Whisk until smooth and glossy.
- Fill the tart shell: Pour the chocolate custard into the pre-baked tart shell. Smooth the top with a spatula.
- Chill to set: Refrigerate the tart for at least 3 hours, or until fully set and firm. The custard will continue to thicken as it cools.
- Serve: Remove the tart from the pan, slice with a sharp knife, and serve chilled or at room temperature.
Tips
- Blind-baking is essential: Do not skip the pie weights—they keep the pastry from puffing up and shrinking. If you don’t have weights, use dried beans or a second tart pan nested inside.
- Use good chocolate: The flavor of the tart depends on the chocolate. Choose a high-quality bar (not chips) with 60-70% cacao for the best depth and smoothness.
- Don’t overbake the custard: The custard should be thick but still pourable when you fill the shell. It will set completely in the fridge. Overcooking on the stove can make it grainy.
- Substitutions: For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour. For a dairy-free version, use coconut cream and a dairy-free butter substitute, but note the texture will be slightly softer.
Serving Suggestions
Serve this tart chilled or at room temperature, topped with lightly sweetened whipped cream and fresh raspberries or strawberries. A dusting of cocoa powder or shaved chocolate adds a professional finish. For a richer dessert, pair with a scoop of vanilla ice cream or a drizzle of salted caramel.
Variations
- Orange chocolate: Add 1 tablespoon of orange zest to the custard along with the vanilla, and garnish with candied orange peel.
- Espresso chocolate: Dissolve 1 teaspoon of instant espresso powder in the hot cream before adding to the egg mixture.
- Mint chocolate: Infuse the cream with ¼ cup fresh mint leaves for 10 minutes before heating; strain before using.
- Nutty crust: Replace ¼ cup of the flour with finely ground hazelnuts or almonds for a nutty, savory twist.
Storage and Reheating
Store the tart in the refrigerator, loosely covered, for up to 3 days. The crust will soften slightly over time. This tart is best served chilled or at room temperature; do not reheat, as the custard will lose its smooth texture. You can freeze the unbaked tart shell for up to 1 month, or the fully baked and cooled tart for up to 2 weeks (wrap tightly in plastic and foil). Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use milk chocolate instead of dark? Yes, but the tart will be sweeter and less intense. Use 8 oz of milk chocolate and reduce the sugar in the custard to 3 tablespoons.
Why did my custard curdle? Curdling usually happens if the heat is too high or the eggs are added too quickly. Always temper the eggs slowly and cook over medium heat, whisking constantly. If it does curdle, strain the custard through a fine-mesh sieve before pouring into the shell.
Can I make this tart ahead of time? Absolutely. The tart needs at least 3 hours to set, but you can make it a day ahead and keep it refrigerated. Add any fresh fruit toppings just before serving.
Do I need to use a food processor for the crust? No, you can make the dough by hand. Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs, then stir in the egg yolk and water.
Can I use a regular pie pan instead of a tart pan? Yes, a 9-inch pie pan works, but the tart will be shallower and bake a little faster. You may have extra custard; bake it in a small ramekin as a mini dessert.
Is it safe to eat this tart if it contains raw eggs? The eggs are cooked in the custard to a safe temperature of 160°F (71°C) as per USDA FSIS guidelines, so the tart is safe to eat. If you are concerned, use pasteurized eggs.
Related
- Malva Pudding: Classic South African Baked Dessert
- Malva Pudding Ingredients for a Classic South African Dessert
- Malva Pudding Kit: Easy South African Dessert
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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