Chocolatey custard tart

Chocolatey custard tart

From
Posh Eggs
Serves
8
Prep
80 mins
Photographer
Louise Hagger

Chocolate pastry works well with this classic custard filling, which is gloriously silky and wobbly.

Ingredients

Quantity Ingredient

For the pastry

Quantity Ingredient
175g plain flour
1 tablespoon cocoa, plus extra to dust
50g icing sugar
pinch sea salt
100g cold butter, cubed
1 egg, separated

For the custard filling

Quantity Ingredient
550ml whipping cream
1 vanilla pod, split in half lengthways and seeds scraped
2 large eggs
2 egg yolks
100g golden caster sugar
freshly grated nutmeg

Method

  1. Whizz the flour, cocoa, icing sugar and salt in a food processor. Add the butter and pulse to fine breadcrumbs. Mix the egg yolk with 1 tbsp iced water, then pour into the food processor whilst pulsing. The mixture should form a dough. Bring together into a flat disc with your hands. Wrap in cling film and chill for 30 minutes. Roll out to line a 20 cm loose-bottomed tart tin. Prick the base with a fork and chill for 20 minutes.
  2. Preheat the oven to 200°C, and put a baking sheet inside to heat up. Line the tart with baking parchment and baking beans, and place on the hot baking sheet. Bake for 15 minutes, then remove the paper and beans and return to the oven for 5 minutes. Brush the inside with a little whisked egg white and cook for 2 minutes. Remove and turn the oven down to 160°C.
  3. Bring the cream, vanilla pod and seeds almost to the boil in a small pan – you will see bubbles appearing. Remove and allow to cool briefly.
  4. Mix the eggs, yolks and sugar together in a bowl. Slowly pour over the vanilla cream, whisking, then strain through a sieve into a jug. Carefully pour into the pastry case and grate nutmeg over the surface. Bake for 40 minutes, or until just set. Remove and leave for 10 minutes in the tin before dusting with cocoa. Serve warm or at room temperature.
Tags:
eggs
breakfast
lunch
dinner
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