Chocolate Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the chocolate custard filling:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa solids), finely chopped</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">Cocoa powder for dusting</li><li class="ingredients-single-item">Fresh berries</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt and cubed cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs. The cold butter is crucial here - it creates those delicious flaky layers in your pastry as it melts during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to incorporate. Then add the egg yolk and 2 tablespoons of cold water. Pulse until the dough just starts to come together - you may need to add the final tablespoon of water if it seems too dry. Be careful not to overwork the dough as this will develop gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Tip the dough onto a lightly floured surface and gently bring together into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with some overhang. Gently drape the pastry over your rolling pin to transfer it to the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Press the pastry carefully into the edges of the tin, allowing a slight overhang. Prick the base all over with a fork (this prevents air bubbles), then chill again for 15 minutes - this extra chilling time is your insurance against pastry shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5-10 minutes until the base is lightly golden and feels dry to the touch. The blind baking ensures your pastry is partially cooked before adding the wet filling, preventing the dreaded "soggy bottom".</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Trim off the excess pastry for a neat edge while the case is still warm (the pastry is more flexible when hot). Allow the pastry case to cool slightly while you prepare the filling. Reduce the oven temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the chocolate custard filling, place the cream and milk in a saucepan and heat gently until just below boiling point - you'll see small bubbles forming around the edge. Remove from heat immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Put the finely chopped chocolate in a large heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes without stirring. This allows the chocolate to melt gently without seizing. Then stir slowly from the center outwards until smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a separate bowl, whisk together the eggs, sugar, vanilla extract and salt until well combined but not foamy. You want to incorporate the ingredients without adding too much air, which would create bubbles in your finished tart.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Very gradually pour the warm (not hot) chocolate mixture into the egg mixture, whisking constantly. This slow tempering prevents the eggs from scrambling. Strain the mixture through a fine-mesh sieve to ensure silky smoothness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pastry case on a baking sheet, then carefully pour in the chocolate custard filling, stopping just below the rim of the pastry. The baking sheet makes it easier to transfer to the oven without spilling.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 20-25 minutes until the filling is mostly set but still has a slight wobble in the center when gently shaken - it will continue to set as it cools. The perfect custard tart should quiver like set jelly, rather than being completely firm.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the tart to cool completely at room temperature before transferring to the refrigerator to chill for at least 2 hours, preferably overnight. This resting time allows the flavors to develop and the filling to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Before serving, let the tart come to room temperature for about 30 minutes - chocolate desserts always taste better when not served straight from the fridge as the cocoa flavors can fully develop. If desired, dust lightly with cocoa powder and decorate with fresh berries. Slice with a warm knife for the cleanest cuts, wiping the blade between each slice.</li></ol>