CHOCOLATE CUSTARD TART
of Craft, Craftbar, and 'wichcraft
2 and 1/4 cups all-purpose flour, plus additional for
1/2 cup cocoa
Pinch kosher salt
1 and 1/4 cups butter
1/2 cup plus 2 tablespoons sugar
7 ounces Valrhona extra-bitter chocolate, chopped
1 cup cream
1/2 cup milk
2 tablespoons sugar
Brandy Whipped Cream:
1 and 3/4 cups double cream, chilled
3 tablespoons confectioner’s sugar
2 tablespoons brandy, or to taste
Dough: Sift the flour with the cocoa and salt. Cream
the butter and sugar in the bowl of a mixer fitted
with a paddle on low speed until fluffy. Add the egg,
and mix just until incorporated. Add the dry
ingredients, and mix until a dough forms. Shape into a
ball, cut in half, flatten both halves, wrap each in
plastic, and chill for at least 1 hour.
Working quickly, roll out one of the dough balls on a
large piece of lightly floured parchment paper to form
a 13-inch circle about ⅛-inch thick. Place the
parchment on a baking sheet, cover the dough with
plastic, and chill it for at least 1 hour. Keep the
remaining dough in the freezer for another tart.
Carefully fit the dough into a 9½-inch tart shell
with a removable bottom, taking care not to stretch or
pinch it. Freeze the dough for at least 15 minutes.
Preheat the oven to 350 degrees.
Bake the crust until it puffs, about 10 to 15 minutes.
Flatten the base by pressing it down with a measuring
cup, then continue baking until the crust is crisp,
about 10 to 15 minutes more. Set aside to cool.
Chocolate Custard: Preheat the oven to 250 degrees.
Place chocolate in a bowl. Bring the cream, milk, and
sugar to a boil in a saucepan. Add the mixture, a
third at a time, to the chocolate, stirring each
addition until combined. (If it’s added all at
once, the chocolate will become grainy.) Beat the egg
in a large bowl. Whisk in a quarter of the
chocolate-milk mixture until just combined, and add to
the remaining chocolate. (Do not whisk hard.) Tap the
bowl to get rid of any air bubbles. Pour the custard
into the baked tart shell, filling it to the top.
Bake for 20 minutes, rotate front-to-back, and bake
for another 20 minutes or until the custard is set
around the edges but jiggly in the center. Serve with
brandy whipped cream
Brandy Whipped Cream: Whip the cream and sugar together in a bowl until soft
peaks almost form, add the brandy, and continue
beating until stiff.
Moscato, such as Moscato Passito di
Photograph by William Meppem