A rich chocolate custard in a chocolate crust. Perfect for that friend (me) that can't keep their fingers away from chocolatey goodness.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 4 hours 40 minutes
Servings 8 slices
- 3 tablespoons cocoa powder
- 275 grams all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 4 ounces unsalted butter browned (steps to follow)
- 2 tablespoons vegetable oil
- 1 egg yolk
- 3 - 6 tablespoons water
- 3 - 6 tablespoons flour if needed
- 1 1/2 cup whole milk
- 1 cup heavy cream
- 12 ounces 72% percent chocolate
- 4 ounces semisweet chocolate
- 2 egg yolks
- 2 eggs
- 2 tablespoons heavy cream
- 1.75 ounces bittersweet chocolate finely chopped
- 1 teaspoon corn syrup
- 1 tablespoon warm water
Prepare a 9-inch tart pan by buttering the sides and bottom.
To make crust, sift cocoa powder, all-purpose flour, sugar, and salt in a medium bowl. Add vegetable oil and mash into the flour with a rubber spatula until evenly distributed throughout the flour. Set aside.
To make brown butter, add 4 ounces of unsalted butter to small skillet and melt over medium heat. It's easiest in a skillet with a pale bottom so you can clearly see when the butter is the nice amber color you need. After melting, the butter will begin to foam. Continue swirling the pan on occasion. After the foam has subsided, you'll see specks of brown at the bottom of the pan. Continue swirling the pan until the butter smells nutty and is a rich, amber color. Remove immediately from heat. Use a rubber spatula to add the browned butter (including the brown specks) to your flour mixture. Use the rubber spatula to combine the butter into the flour.
Swiftly whisk the egg yolk to break it apart and add to the dough. The dough will be in wet chunks at this point, but will likely not be formed together in one disc. Begin adding cold water one tablespoon at a time until the dough holds tightly together when squeezed with your hand, but doesn't feel wet or tacky.
Use your hands to press clumps of dough into the tart pan. Begin with the sides of the pan and make sure the dough goes above the sides of the pan by about 1/4 inch. The dough will shrink both during the refrigeration and baking. Reserve a small handful of the dough to repair any cracks from refrigeration or baking. Place tart crust in the refrigerator for at least one hour, up to two.
Preheat oven to 325.
To make chocolate filling, add 72% and semisweet chocolate to a large bowl. Set aside.
In a medium saucepan, add whole milk and heavy cream and heat over medium-low. You want to scald this mixture, not boil it. Stir or swirl the pan frequently, never letting the mixture rest for longer than 30 seconds. When the mixture is steaming and bubbles have formed at the edges of the pan, remove immediately from heat and pour carefully over the chocolate. Set aside for 5 minutes to allow the chocolate to melt.
Remove the crust from the refrigerator and prick the sides and bottom with a fork in 1-inch intervals. Cover bottom with parchment paper and beans or add pie weights. Place in preheated oven and bake for 15 minutes, or until the edges have just begun to brown. Remove from oven and trim edges of tart for evenness, if necessary. Lower oven temperature to 250.
In a small bowl, crack 2 eggs and add 2 egg yolks. Whisk together until just frothy. Give the chocolate and cream mixture several powerful stirs to incorporate the melted chocolate into the cream.
Add 1 cup of the cream-chocolate to the eggs, stirring vigorously. Whisk for several minutes, until the custard has thickened, and add custard into the remaining chocolate and cream. Whisk well to combine. If this process has brought bubbles and/or foam to the surface of the chocolate custard, use a spoon to remove as much foam as you can. Foam or bubbles will lead to a cratered chocolate surface after baking.
Add chocolate custard to pre-baked crust and place in oven. Bake for 30 - 40 minutes, until custard is just set at the edges and still wobbles in the center.
Remove from oven and refrigerate for one hour.
To prepare glaze, heat heavy cream in a small skillet over medium-low heat until just steaming. Immediately remove from heat.
Add chocolate, light corn syrup, and warm water. Stir well to combine. Pour evenly over the tart surface. It will seem like not enough glaze for the entire tart, but it is meant to be quite a thin layer and a flat topped rubber spatula will spread it over every inch of the beautiful chocolate surface. Smooth evenly over tart.
Refrigerate for at least 2 hours before serving. Serve with frozen or chilled raspberries and blackberries.