This post has been sponsored by Rodelle. Thank you for supporting the brands that keep Olive and Artisan going.
This morning I put the fine salt in the sugar container. I was between a batch of cookie dough and last-minute work for a client and the autopilot mislead me. It’s that time of year, we’re holding on by a thread and that thread is ThiN. I’ve run out of room on my calendar and rest won’t happen until I’m snug in brand new Christmas pajamas on December 24th.
But it’s what we do, we make the most of the holidays. We fill tins with bark and fridges with cookie dough. Presents and pastry and pre-heated ovens. I’m making the most of it while it’s here. I’ve cleaned my aprons and stocked my baking shelf with everything I need. Just, please don’t use the “sugar” in the sugar container.
Today’s recipe offering includes this Chocolate Custard Tart. Made with the very best Organic Baking Cocoa by Rodelle. To make a chocolate crust you need a good baking cocoa. And the filling is made super rich and creamy thanks to this superhero. It’s the only baking cocoa you’ll need on your baking shelf. Trust me on this.
The chocolate custard gets baking in the par-baked crust and sets up nice and smooth. And adding some nice seasonal fruit only helps balance the rich chocolate-y filling. I can imagine adding some strawberry slices in February, or some blackberries in July.
Either way you whip it up, you can’t go wrong. It’s simple yet stunning. And I know that you’re going to be the hit of whatever party you go to this season if you walk in with this bad boy.
Happy almost new year! Check out all the fun recipes I made in 2022 in partnership with Rodelle!
Chocolate Custard Tart
A creamy rich chocolate custard filling in a buttery soft chocolate shortbread shell. A short bake time makes a smooth decadent filling. Easy to decorate and make beautiful with seasonal fruits.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 10-inch tart 1x
Ingredients
For the crust,
1 ½ (204 g) cup flour
2/3 (65 g) cup powdered sugar
1/3 (35 g) cup cocoa powder
¼ teaspoon salt
¾ (185 g) cup butter, melted
½ teaspoon vanilla
For the Chocolate Custard,
1 ½ (360 g) cup half and half
1 tsp vanilla
3 (22 g) tablespoons cocoa powder
3 egg yolks
¼ (50 g) cup sugar
½ cup (85 g) 70% chocolate, melted
Pinch of salt
Instructions
Preheat the oven to 400 degrees.
For the crust, mix all ingredients together until crumbly. Pour into a 10-inch tart pan and press onto the sides first then the bottom of the pan. Bake in the oven for 20 minutes then set in the middle of a roasting pan while prepping the filling.
Turn the oven down to 350.
For the chocolate custard, place the half and half and vanilla into a small saucepan and place over medium heat until steaming but not boiling.
In a medium bowl, whisk the cocoa powder, egg yolks, and sugar together. Mix in the melted chocolate. Add in a small splash of the warmed half and half and mix into a paste. Add in the rest of the warmed half and half and mix until combined.
Place the roasting pan with the crust in the center rack. Pour in the custard mix. Remove any of the bubbles by blowing with a butane torch. Fill the roasting pan with hot water up to half of the tart, lightly cover with foil. Bake for 25-30 minutes until the edges have set but the center remains loose.
Let sit at room temperature until cooled before placing in the fridge for 2-4 hours to set.
Decorate with seasonal fruits and enjoy.
