My friend has requested for something with chocolate and custard for a potluck gathering. Being a tart lover, the first thought was to make a Chocolate Custard Tart.
This is essentially a small variation to the Berries Tart I made previously for a colleague's birthday. I topped the custard tart with a layer of chocolate ganache and some chopped pistachio for the finishing touches. As I wanted a thicker ganache for a 'rough' look, I prepared the ganache 2 days in advance.
So we have the best of all worlds here :
Chocolate - Custard - Tart
Chocolate Custard Tart
makes a 8 inch tart pan
For the Shortbread Crust
adapted from Joy of Baking
1 cup (130 g) all purpose flour
1/3 cup (35 g) confectioners sugar
1/8 tsp salt
1/2 cup (113 g) cold unsalted butter, cut into pieces
1. Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.
2. In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps.
3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (can use the back of a spoon to smooth the surface of the pastry.)
4. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)
5. Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
6. Preheat oven to 220ºC and place rack in center of oven.
7. Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes.
8. Remove from oven and place on a wire rack to cool.
Can be covered and stored for a few days.
For the Custard
adapted from Eat and Be Happy
1/4 cup caster sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla extract
1/2 cup heavy cream
1/2 cup milk
1. In a large bowl, whisk eggs.
2. Add the sugar, cinnamon and nutmeg, whisking until combined, before adding the vanilla, cream and milk. Pour the custard into the baked tart shell.
3. Bake the tart in the centre of the oven for about 30 minutes at 160ºC, until the custard is set but still slightly jiggly in the centre.
4. Let the tart cool completely before refrigerating at least an hour.
For the Chocolate Ganache (I prepared this 2 days in advance and keep in the fridge)
1/2 cup Heavy Cream
4 oz Chocolate Chips (113g)
1 tsp Butter, softened at room temperature
1. In a small saucepan, add the cream and bring it to a simmer.
2. Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.
3. Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.
4. Set aside to cool down.
5. Keep in the fridge until ready to use.
1. Pour the chocolate ganache over the custard tart.
2. Place it back in the fridge for at least an hour to set.
3. Remove from the tart pan, decorate as desired and serve chilled.
1. Before serving, you can also do some final touch up by topping the tart with some chopped pistachios.
2. To get nice and clean slices, wipe your knife in between cutting each slice.