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.
- Easy
- 5 mins
- 1 servings
Ingredients
For the crust
- 1 ½ (204 g) cup flour
- 2/3 (65 g) cup powdered sugar
- 1/3 (35 g) cup Rodelle Organic Cocoa Powder
- ¼ teaspoon salt
- ¾ (185 g) cup butter, melted
- ½ teaspoon Rodelle Pure Vanilla Extract
For the Chocolate Custard
- 1 ½ (360 g) cup half and half
- 1 tsp vanilla
- 3 (22 g) tablespoons Rodelle Organic Cocoa Powder
- 3 egg yolks
- ¼ (50 g) cup sugar
- ½ cup (85 g) 70% chocolate, melted
- Pinch of salt
Uses
Occasions
Directions
- 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.
Recipe was prepared for Rodelle by Karlee, creator of Olive and Artisan. Click here to read the original recipe with more helpful hints!