Description
A rich chocolate custard on a delicate tart base, perfect for special occasions.
Ingredients
Scale
- For the Chocolate Custard:
- 3 egg yolks
- 2 whole eggs
- 1 cup (200g) white sugar
- ⅓ cup (42g) cornstarch
- ½ teaspoon salt
- 2 ½ cups (600ml) whole milk
- 1 ¾ cups (400ml) heavy cream
- 7 oz (200g) dark chocolate, chopped
- 1 tablespoon jam (for brushing on top)
- For the Chocolate Tart Base:
- 1 cup (120g) all-purpose flour
- ⅓ cup (35g) icing sugar
- ¼ cup (25g) cocoa powder
- ¼ teaspoon salt
- 1 stick (114g) butter, melted
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, icing sugar, cocoa powder, and salt.
- Melt the butter in the microwave and add it to the dry ingredients along with the vanilla extract.
- Mix until a smooth, thick paste forms.
- Knead the mixture into a dough for 3–4 turns, careful not to overwork it.
- Flatten the dough into a large circle, bigger than your pastry ring.
- Bake for 10 minutes, or until the top looks dry.
- Immediately press the pastry ring into the baked pastry. Do not remove it.
- In another bowl, whisk the egg yolks, whole eggs, and sugar together for about 30 seconds until lightened.
- Add the cornstarch and salt, whisking until smooth.
- Heat the milk and cream in a saucepan over medium heat until steam rises. Gradually add small amounts to the egg mixture while whisking to avoid cooking the eggs.
- Once all the milk has been added, return the mixture to the saucepan, reduce heat, and whisk until it bubbles and thickens, about 1–2 minutes.
- If necessary, strain the custard through a sieve to remove lumps.
- Mix in the chopped dark chocolate until fully melted and smooth.
- Trim any excess pastry from the sides of the tart base.
- Lightly grease the inside of the pastry ring with butter.
- Pour the chocolate custard into the ring, smoothing it with a palette knife.
- Bake for 50-60 minutes until set around the edges but jiggles in the center.
- Let the flan cool to room temperature, then cover and refrigerate overnight.
- The next day, carefully remove the flan from the pastry ring.
- If it doesn’t come out easily, run a knife around the edges or gently heat the outside.
- Melt 1 tablespoon of jam in the microwave for 20 seconds and brush a thin layer over the top for a glossy finish.
Notes
For healthier alternatives, consider using coconut milk instead of heavy cream and coconut sugar or honey instead of white sugar.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 180mg
Keywords: chocolate flan, dessert, custard, French dessert