DECADENT COCOA TART WITH CHOCOLATE CUSTARD

The combination of a rich cocoa shortbread pastry and a velvety chocolate cream filling creates an elegant and irresistible dessert.

The latticework of shortbread strips not only adds a charming visual appeal, but also enhances the textural experience.

Follow this easy-to-follow recipe to add a touch of sophistication to your dessert table.

Why You’ll Love This Recipe

• Rich and Elegant: The combination of cocoa shortcrust and luscious chocolate pastry cream creates a luxurious dessert.
• Eye-Catching Design: The lattice top adds visual appeal and texture.
• Perfect for Any Occasion: A versatile dessert for dinner parties, holidays, or indulgent moments at home.

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 6

Ingredients

For the Cocoa Shortcrust Pastry:

• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 cup powdered sugar
• 1/2 cup cold butter, diced
• 1 large egg
• Pinch of salt

For the Chocolate Pastry Cream:

• 2 cups whole milk
• 4 egg yolks
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 5.3 ounces dark chocolate, chopped
• 1 teaspoon vanilla extract

Method

For the Cocoa Shortcrust Pastry:

1. Mix the Dry Ingredients: In a bowl, sift together flour, cocoa powder, and powdered sugar.
2. Add Butter: Incorporate the cold diced butter and rub it into the flour mixture until it resembles breadcrumbs.
3. Form the Dough: Add the egg and a pinch of salt. Mix quickly to form a dough ball. Avoid overworking the dough to keep it tender. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Prepare the Crust: Roll out the dough on a lightly floured surface. Line a buttered tart pan, pressing gently into the edges. Trim any overhang. Prick the base with a fork to prevent puffing.
5. Blind Bake: Preheat oven to 350°F. Bake the crust for 15-20 minutes or until set. Let it cool completely.

For the Chocolate Pastry Cream:

1. Heat the Milk: In a saucepan, heat milk over medium heat until hot but not boiling.
2. Mix the Eggs: In a separate bowl, whisk egg yolks with sugar until pale and creamy. Add sifted flour and cocoa powder, mixing until smooth.
3. Combine: Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Thicken the Cream: Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.
5. Add Chocolate: Remove from heat and stir in chopped dark chocolate until fully melted. Add vanilla extract and mix well.

Assemble the Tart:

1. Fill the Tart: Pour the prepared chocolate pastry cream into the cooled tart shell and smooth the surface.
2. Add the Lattice: Roll out the remaining pastry dough and cut into strips. Lay the strips over the tart in a lattice pattern. Trim excess dough for clean edges.
3. Bake Again: Bake in a preheated oven at 350°F for 20-25 minutes, or until the pastry is golden.

Cool and Serve:

• Let the tart cool completely to allow the filling to set. Slice into portions and serve.

Tips for Success

• Chill the Dough: Resting the dough prevents shrinking and ensures a tender crust.
• Prevent Lumps: Stir the pastry cream continuously during cooking for a smooth texture.
• Add Shine: Brush the lattice strips with milk or egg yolk for a glossy finish.

Nutritional Facts (Per Serving)

Enjoy the elegance of Chocolate  Tart, a dessert that’s as visually stunning as it is delicious. Perfect for celebrations or any time you want to treat yourself! Buon appetito!

Decadent Cocoa Tart With Chocolate Custard Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings 6

Calories 420 kcal

Ingredients

  

For the Cocoa Shortcrust Pastry:

• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 cup powdered sugar
• 1/2 cup cold butter diced
• 1 large egg
• Pinch of salt

For the Chocolate Pastry Cream:

• 2 cups whole milk
• 4 egg yolks
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 5.3 ounces dark chocolate chopped
• 1 teaspoon vanilla extract

Instructions

 

For the Cocoa Shortcrust Pastry:

• Mix the Dry Ingredients: In a bowl, sift together flour, cocoa powder, and powdered sugar.
• Add Butter: Incorporate the cold diced butter and rub it into the flour mixture until it resembles breadcrumbs.
• Form the Dough: Add the egg and a pinch of salt. Mix quickly to form a dough ball. Avoid overworking the dough to keep it tender. Wrap in plastic wrap and refrigerate for 30 minutes.
• Prepare the Crust: Roll out the dough on a lightly floured surface. Line a buttered tart pan, pressing gently into the edges. Trim any overhang. Prick the base with a fork to prevent puffing.
• Blind Bake: Preheat oven to 350°F. Bake the crust for 15-20 minutes or until set. Let it cool completely.

For the Chocolate Pastry Cream:

• Heat the Milk: In a saucepan, heat milk over medium heat until hot but not boiling.
• Mix the Eggs: In a separate bowl, whisk egg yolks with sugar until pale and creamy. Add sifted flour and cocoa powder, mixing until smooth.
• Combine: Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
• Thicken the Cream: Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.
• Add Chocolate: Remove from heat and stir in chopped dark chocolate until fully melted. Add vanilla extract and mix well.

Assemble the Tart:

• Fill the Tart: Pour the prepared chocolate pastry cream into the cooled tart shell and smooth the surface.
• Add the Lattice: Roll out the remaining pastry dough and cut into strips. Lay the strips over the tart in a lattice pattern. Trim excess dough for clean edges.
• Bake Again: Bake in a preheated oven at 350°F for 20-25 minutes, or until the pastry is golden.

Cool and Serve:

• Let the tart cool completely to allow the filling to set. Slice into portions and serve.