Chocolate Custard Tart

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 1/4 cups all-purpose flour, plus additional
• all-purpose flour, for dusting
• 1/2 cup cocoa
• 1 pinch kosher salt
• 1 1/4 cups butter
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 1 egg
• 7 ounces valrhona extra-bitter chocolate, chopped
• 1 cup cream
• 1/2 cup milk
• 2 tablespoons sugar
• 1 egg

Recipe

• 1 dough: sift the flour with the cocoa and salt. cream the butter and sugar in the bowl of a mixer fitted with a paddle on low speed until fluffy.
• 2 add the egg, and mix just until incorporated. add the dry ingredients, and mix until a dough forms. shape into a ball, cut in half, flatten both halves, wrap each in plastic, and chill for at least 1 hour.
• 3 working quickly, roll out one of the dough balls on a large piece of lightly floured parchment paper to form a 13-inch circle about 1/8 inch thick.
• 4 place the parchment on a baking sheet, cover the dough with plastic, and chill it for at least 1 hour. keep the remaining dough in the freezer for another tart.
• 5 preheat the oven to 350 degrees.
• 6 carefully fit the dough into a 9½-inch tart shell with a removable bottom, taking care not to stretch or pinch it. freeze the dough for at least 15 minutes.
• 7 bake the crust until it puffs, about 10 to 15 minutes. flatten the base by pressing it down with a measuring cup, then continue baking until the crust is crisp, about 10 to 15 minutes more. set aside to cool.
• 8 chocolate custard: preheat the oven to 250 degrees. place chocolate in a bowl. bring the cream, milk, and sugar to a boil in a saucepan.
• 9 add the mixture, a third at a time, to the chocolate, stirring each addition until combined. (if it’s added all at once, the chocolate will become grainy.) beat the egg in a large bowl.
• 10 whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. (do not whisk hard.).
• 11 tap the bowl to get rid of any air bubbles. pour the custard into the baked tart shell, filling it to the top.
• 12 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.