Chocolate custard tart

ingredients

• Pastry

  • 1 1/2 cup plain flour
  • 125 gram cold butter, chopped
  • 2 tablespoon vanilla sugar
  • 2 tablespoon chilled water

• Chocolate custard tart

  • 1 cup cream
  • 100 gram dark chocolate, chopped
  • 1/2 cup milk
  • 2 eggs
  • 2 tablespoon caster sugar
  • cocoa powder, to dust
  • chocolate curls, to serve
  • whipped cream, to serve

method

• Chocolate custard tart

  • 1

    Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm round fluted flan pan with removable base.

  • 2

    To make pastry: in a food processor, combine flour, butter and sugar. Process to form fine crumbs. With motor running, gradually add water, until mixture forms dough. Shape into disc. Wrap in plastic wrap. Chill 20 minutes.

  • 3

    Roll out pastry between two sheets of baking paper, until 3mm thick. Line pan with pastry, trimming edges. Chill 15 minutes.

  • 4

    Blind bake pastry 10-12 minutes. Remove paper and beans; bake further 10 minutes, until lightly golden.

  • 5

    Meanwhile, in a medium saucepan, combine cream, chocolate and milk. Stir over low heat 3-5 minutes, until smooth. Cool slightly.

  • 6

    In a medium bowl, whisk eggs and sugar together. Gradually whisk in chocolate cream mixture.

  • 7

    Place flan case on baking tray. Pour in custard mixture. Bake 25-30 minutes, until just set. Chill 2-3 hours until firm.

  • 8

    Dust with cocoa and top with chocolate curls. Serve in wedges with whipped cream.

notes

To save time, replace pastry with a ready-made sweet shortcrust tart shell.