Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1/4 cup heavy cream
- 1/4 cup whole milk
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 6 individual tart pans
- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Fine mesh strainer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine flour, sugar, salt, and cocoa powder. Add cold butter and mix until the mixture resembles coarse crumbs.
3. Add heavy cream and mix until the dough comes together. Divide the dough into 6 equal portions and press each portion into the tart pans.
4. Bake the tart shells for 12-15 minutes or until the edges are lightly browned. Remove from the oven and let cool.
5. In a saucepan, heat milk until it starts to steam. In a separate mixing bowl, whisk together egg yolks, sugar, vanilla extract, and salt.
6. Slowly pour the hot milk into the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
7. Remove from heat and strain the mixture through a fine mesh strainer. Add chocolate chips and stir until melted and smooth.
8. Pour the chocolate custard into the cooled tart shells and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 460
Fat: 28g
Carbohydrates: 47g
Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Semisweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
Variations:
- Add a teaspoon of instant coffee powder to the custard mixture for a mocha flavor.
- Top the tarts with whipped cream and chocolate shavings for a decadent dessert.
Tips and tricks:
- Make sure the tart shells are completely cooled before filling with the custard.
- Use a fine mesh strainer to remove any lumps in the custard mixture.
- To prevent the tart shells from shrinking during baking, prick the bottom of the shells with a fork before baking.
Storage instructions:
Store the chocolate custard tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in the oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the tarts on a dessert plate with a dusting of cocoa powder and a dollop of whipped cream.
Garnishes:
Whipped cream, chocolate shavings, fresh berries.
Pairings:
Coffee, tea, or a glass of red wine.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the custard mixture curdles, strain it through a fine mesh strainer to remove any lumps.
- If the tart shells shrink during baking, prick the bottom of the shells with a fork before baking.
Food safety advice:
Make sure to refrigerate the tarts after filling with the custard to prevent bacterial growth.
Food history:
Custard tarts have been a popular dessert in Europe since the Middle Ages. The addition of chocolate to the custard filling is a modern twist on a classic dessert.
Flavor profiles:
Rich, chocolatey, and creamy.
Serving suggestions:
Serve the tarts as a dessert after a dinner party or as a special treat for a romantic evening.
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Region: Portuguese