Chocolate Custard Tart

So, this week we are skipping around London with our parents.

We know, it's very fancy of us. Or rather, very posh.

Indeed, it is a very posh time.

Some of our favorite British pastimes include sipping on tea and nibbling scones with clotted cream (pinkie out, obvy), shopping at Harrod's, taking Black Cabs around to all the museums and wearing hats to the horse races.

Pssssssssssh!

As if. We're joking, you know that right? Muffins. We are the girls who eat bolgona and Kraft cheese singles with mayo on white bread (shhhhhh, don't tell) when we are at home in the States and, let's be honest, nothing changes all that much on the other side of the Atlantic.

In reality, when we are in England, we drink way too much Ribena and gorge on iced party rings (cheap round biscuits with swirly frosting) and hula hoops (potato chips shaped like rings that we eat one by one off each finger a la Bugles).

Occasionally, we go to the Sainsbury or Waitrose and admire all the clever and cute British food packaging. Maybe we go to the new Westfield mall. Then we eat some more stuff like french bread with Branston pickle and pork pies. Sometimes, we watch Top of the Pops at night.

It's true. Try to control your admiration for us fancy folks.

Here's the good news though, for those of us both here in London and in the United States, even if you aren't very sophisticated or if you eat like frat guys as we do, you too can impress people with your fanciness.

Just make this dessert! While it may require a few steps, it's actually fairly easy but it looks spectacular. And, adding some unsweetened, whipped cream with raspberries really makes it look fancy.

No, not fancy, posh.

Chocolate Custard Tart
Serves 8-10
Adapted from the Craft of Baking 

Print Recipe 

For the Chocolate Sable Dough:
1 cup plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
10 tablespoons butter, chilled and cubed
1/3 cup sugar
2 tablespoons beaten egg

For the Chocolate Filling:
5 ounces bittersweet chocolate (70%), roughly chopped
4 ounces semisweet chocolate (62%), roughly chopped
1 1/4 cups heavy cream
2/3 cup whole milk
1/4 cup granulated sugar
2 eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt

First make the dough.  Sift together the flour, cocoa powder and salt in a bowl.  Using an electric mixer fitted with the paddle attachment, mix the butter and sugar on low speed until there are no visible pieces of butter remaining, 2-4 minutes.  Add the egg and mix just until incorporated.  On low speed, add the flour mixture in three parts, mixing each in completely before adding the next.  Turn out the dough onto a lightly floured surface and shape into a flattened disk.  Wrap in plastic and refrigerate for at least 1 hour.

On a lightly floured surface, roll out the dough to an 11 inch round.  Press dough into a 9 1/2-inch tart pan with a removable bottom.  Trim the excess dough right to the top edge of the pan. Prick the bottom of the dough all over with a fork, and freeze until firm about 10 minutes.

While dough is chilling, preheat the oven to 350 F.  Line the tart shell with aluminum foil, leaving a 1 inch overhang, and fill it with pie weights or dried beans.  Place the tart pan on a baking sheet and bake for 15 minutes.  Remove the foil and pie weights, rotate the baking sheet and continue baking until the crust feels dry to the touch, 15 to 20 minutes.  Put the baking sheet on a wire rack and cool crust completely.

Reduce oven temperature to 275 F.

Next make the filling.  Combine the bittersweet and semisweet chocolates in a mixing bowl.  Pour the cream, milk and sugar into a small saucepan and bring to a boil, stirring until sugar dissolves.  Pour about a third of the cream mixture over the chocolate and slowly whisk together until the chocolate is completely melted.  Add the remaining cream and whisk to combine.  Set aside.

 

Mix the eggs in a bowl with vanilla extract until very well beaten.  Pour a third of the chocolate mixture over the eggs and gently whisk just to combine.  Return the egg mixture to the chocolate mixture, add the salt, and whisk until smooth.

Fill the crust with the chocolate mixture.  You might not need it all...try not to overflow the tart crust. Bake, with tart pan still on the baking sheet, rotating the baking sheet halfway through, until the edges of the custard are set and the center is slightly soft, about 30-35 minutes.  Transfer the tart to a wire rack and let cool completely.  Serve tart at room temperature.  The tart is best eaten the day it is made but can be kept at room temperature covered in plastic wrap for up to 2 days.

 

Comments

[Blog is the New Black]

Stop making me drool so early in the morning!

[Madison M]

I can't wait to make this! It looks divine. And your little European adventure sounds quite lovely, too!

[Sprinkled with Flour]

Ooh, I used to eat hula hoops all the time as a kid! I can't believ I forgot about them:) Beautiful tart, and I love the chocolate crust:)

[Lauren at Keep It Sweet]

You girls always make me laugh! You also always make something delicious:-)

[brandi]

oh man. this looks so rich and delicious!

[Bonnie]

This recipe looks wonderful. I love anything chocolate. It has just the "right amount of poshness". (?)

[Liz]

Poor bologna, it has such a bad reputation! :) Hope you're enjoying yourselves over there!

[Andrea B.]

What a pretty dessert!! Another one to make only when guests are coming over because I could probably demolish the entire thing myself if left alone with it too long ;-) --- enjoy your time overseas!!

PS - I've awarded you girls the Stylish Blogger Award (and that was before I even knew about all your 'posh-ness' LOL) - check out my site: www.vegvacious.blogspot.com

[Christina]

Such a beautiful dessert. So creamy and luscious!

[katie]

haha! so posh :)
and delicious!!
also, i have got to get my hands on some of those gold stars!!!!

just thought i'd let you girls know i'm having a little giveaway at my blog
www.whatkatiesbaking.com :)

[Natalia - a side of simple]

Have a great time in London! How star-like of you :)
I'm absolutely adoring the fact that the filling of these tarts don't need flour. I can easily swap out the crust for a gf dessert, which I'm always on the hunt for!

[Katie@Cozydelicious]

This tart looks awesome... but I want to know more about potato chips shaped like a doughnut! I am a junk food nut too...

[mitzi @ my nikon eats food]

this tart looks soo good... and so posh.

[Maris (in Good Taste)]

This looks fabulous and I will be making this for sure!