The cream and chocolate tart is a dessert that combines the creaminess of custard with the superb taste of dark chocolate.
The crumbly shortcrust pastry base is the perfect contrast to the soft and delicious filling.
Each slice of this tart will satisfy every palate, even the most demanding ones.
Perfect to end a meal, or for a snack…anytime, in my opinion, it would be appreciated.
In the photo, the custard looks whiter than it actually is, perhaps a bit due to the eggs, but still delicious.
I topped it with pieces of shortcrust instead of the classic strips that characterize most tarts, but this time I was inspired to do it this way.
If you make this recipe, or others on my blog, feel free to send me the photo of your recipe, if you like, I will post it on my fb page in your name.
About 563 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Cream and Chocolate Tart
- 2 eggs (medium)
- 1/2 cup sugar
- 1/3 cup butter
- 2 3/4 cups all-purpose flour
- 2 1/2 cups whole milk
- 6 egg yolks (about 4 oz)
- 1/2 cup sugar
- 1 packet vanillin
- 1/2 cup cornstarch
- 5 oz dark chocolate chips
Tools
- 1 Baking Pan baking pan
Preparation of the Cream and Chocolate Tart
Preparation of the custard
In a saucepan, put the milk, egg yolks, sugar, vanillin, and cornstarch, mixing well, then put on low heat and start cooking while stirring constantly.
Cook until you get a creamy mixture, it will take at least 10-15 minutes, and at the end of cooking, transfer the cream to a glass container and cover with cling film.
Let it cool a bit at room temperature and if you don’t make the cake immediately, put the cream in the fridge until it will be used.
Preparation of the shortcrust pastry
In a bowl, combine all the ingredients for the pastry, working them well until you get a homogeneous and non-sticky ball.
Wrap the dough in kitchen film and set aside in the fridge.Final preparation
Take the shortcrust pastry and divide it into two parts, one larger than the other, prepare a baking pan, grease and flour if non-stick, if silicone like mine, put directly in contact.
Cover the bottom of the 20-22 cm baking pan with the larger ball, letting a bit of dough advance towards the edge.
In a bowl, put the chocolate chips with 1/2 tablespoon of flour, mix them and then sift, then set them aside.
I passed them in flour to prevent them from sinking during cooking.
Cover with the prepared custard leveling it, then cover with the chocolate chips covering the surface.
With the leftover shortcrust pastry, make pieces and cover the tart leaving some holes.
Bake in a preheated oven at 350°F (175°C) for about 35 minutes.
With the leftover shortcrust pastry, make pieces and cover the tart leaving some holes.
Bake in a preheated oven at 350°F (175°C) for about 35 minutes.
Once cooked, let it cool well before serving.
Store in the fridge.
