Steps for the Chocolate Tart with Custard

• To make this delicious chocolate tart with custard, first prepare the shortcrust pastry. On a work surface or in a bowl, arrange the flour, unsweetened cocoa powder, and form the classic fountain. Place the butter pieces and the rest of the ingredients in the center and work with your hands until you get a firm and smooth dough. If using a stand mixer, pour the flour and sifted cocoa, granulated sugar, pinch of salt, vanilla extract, baking powder, and cold butter cut into cubes into the bowl. Mix using the paddle attachment at speed 2 for a few minutes to obtain a sandy dough. Add the egg and knead for a few more minutes to get a compact and homogeneous dough. Compact the shortcrust pastry well, wrap it in plastic wrap, and place it in the fridge to rest for about an hour.

  

• Pour the milk into a saucepan and place it on the heat to warm up. Separately, in a bowl, beat the eggs with the sugar and vanilla extract using a whisk. Then add the sifted flour and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to prevent lumps from forming and to thicken completely. Remove from heat, place the plastic wrap in contact with it, and let it cool at room temperature for a few hours.

  

• Take the shortcrust pastry out of the fridge, work it a bit with your hands, and on a floured work surface using a rolling pin, roll out a sheet about 1/10 inch thick and line a 9-inch tart pan previously buttered and floured. Prick the base with a fork and pour the custard. With the remaining shortcrust pastry, decorate the surface with classic strips of dough forming a perfect lattice. Bake in a preheated static oven at 350°F for 40-45 minutes. I recommend baking the pan on the bottom shelf of the oven. Turn off, remove from the oven, and let cool.

  

• Carefully remove the chocolate tart with custard from the oven onto a serving dish and serve. I hope you like this latest recipe of mine, see you next time friends.