Chocolate Custard Tart

This is a rich and creamy tart that makes a sinfully delicious dessert.

1 ½ cups finely ground chocolate cookies
6 tablespoons unsalted butter, melted

7 oz extra-bitter chocolate, chopped
1 cup cream
1/2 cup milk
2 tablespoons sugar
1 egg

Brandy Whipped Cream
1 3/4 cups double cream, chilled
3 tablespoons confectioner’s sugar
2 tablespoons brandy, or to taste

In a bowl, mix the chocolate cookie crumbs and butter. Press into the base of a 9" springform pan. Place in refridgerator to chill while preparing the filling.

Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan. Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. Beat the egg in a large bowl. Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. Tap the bowl to get rid of any air bubbles. Pour the custard into the tart shell, filling it to the top.

Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.

Brandy Whipped Cream
Whip the cream and sugar together in a bowl until soft peaks almost form, add the brandy, and continue beating until stiff.

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Brilynn said...

That looks amazing!

Welcome to the Daring Bakers and good luck with this month's challenge!