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Chocolate Custard Tart Recipe

Chocolate Custard Tart Recipe

Learn how to make this homemade chocolate custard tart with a buttery shortcrust pastry base and silky-smooth chocolate filling. This best, easy baking recipe features a foolproof blind-baking technique and perfectly tempered eggs for the most luxurious chocolate custard texture you'll ever achieve at home.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
Overhead shot of a perfectly sliced chocolate custard tart on a vintage black slate serving board, showcasing the glossy, ganache-like surface of the chocolate filling against the golden, crisp pastry edge. Natural window light casts a gentle sheen across the tart's surface, highlighting its silky texture. A few scattered cocoa nibs and a light dusting of cocoa powder create artistic contrast against the deep chocolate filling. In the background, a small copper pot with remnants of custard and a vanilla pod hint at the homemade process, while a delicate fork rests beside a slice revealing the luscious, smooth chocolate filling that holds its shape when cut.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Custard Tart Recipe?

The main ingredients include plain flour, cold unsalted butter, icing sugar, eggs, double cream, whole milk, dark chocolate (70% cocoa solids), caster sugar, and vanilla extract. Optional decorations include cocoa powder and fresh berries.

How to cook Chocolate Custard Tart Recipe at home?

Learn how to cook Chocolate Custard Tart Recipe by first making a buttery shortcrust pastry, blind baking it until golden, then filling it with a silky chocolate custard made from tempered eggs, cream, and high-quality dark chocolate. Bake until just set with a slight wobble, then chill thoroughly before serving at room temperature for the best flavour.

Why is blind baking necessary for a chocolate tart?

Blind baking is essential to prevent the dreaded "soggy bottom." This technique partially cooks the pastry before adding the wet filling, ensuring a crisp, flaky base that provides textural contrast to the silky custard. Without blind baking, moisture from the filling would make the pastry doughy.

How do I know when my chocolate custard filling is perfectly baked?

The perfect chocolate custard filling should have a slight wobble in the centre when gently shaken—similar to set jelly. It shouldn't be completely firm as it will continue to set while cooling. If a knife inserted 1cm from the edge comes out clean, it's ready.

Can I make this chocolate tart ahead of time for a dinner party?

Absolutely! This tart actually benefits from being made a day ahead as the resting time allows flavours to develop. Simply store it covered in the refrigerator overnight, then bring to room temperature for about 30 minutes before serving to enhance the chocolate flavour.

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Then stir slowly from the center outwards until smooth and glossy." }, { "@type": "HowToStep", "name": "Prepare egg mixture", "text": "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." }, { "@type": "HowToStep", "name": "Combine filling", "text": "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." }, { "@type": "HowToStep", "name": "Fill the tart", "text": "Place the pastry case on a baking sheet, then carefully pour in the chocolate custard filling, stopping just below the rim of the pastry. 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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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Moretti", "datePublished": "2024-04-15", "reviewBody": "Silky texture, worth every calorie! The chocolate custard was absolutely perfect - smooth, rich and not too sweet. The pastry remained crisp even after two days in the fridge. A true showstopper!", "name": "Absolutely Exquisite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-10", "reviewBody": "Best chocolate dessert I've made! The detailed instructions about tempering the eggs made all the difference - no scrambled eggs in my custard! My family was thoroughly impressed with my baking skills.", "name": "Foolproof Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabelle Laurent", "datePublished": "2024-04-18", "reviewBody": "Guests fought over the last slice! I made this for a dinner party and it was the highlight of the evening. The contrast between the crisp pastry and silky filling is divine. Will definitely be making this again!", "name": "Dinner Party Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Omar Khalid", "datePublished": "2024-04-05", "reviewBody": "Rivals my favorite pastry shop! I never thought I could make something this professional at home. The tip about using a warm knife to slice was genius - gave me perfect, clean slices every time.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-04-22", "reviewBody": "Perfect balance of chocolate richness! Not too sweet, not too bitter - just right. The blind baking technique worked perfectly and my crust was crisp throughout. I added a touch of espresso powder to enhance the chocolate flavor - divine!", "name": "Chocolate Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/chocolate-custard-tart-recipe" }
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