recipe

Tart with custard and chocolate cream: the recipe for a delicious and surprising dessert

Total time: 75 minutes + cooling time
Difficulty: Low
Serves: 6 people
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Ingredients
For the shortcrust pastry
Flour type 00
350 grams (3 cups)
Eggs
2
Seeds oil
85 ml (⅓ cup)
Vanilla flavor
1 tablespoon
Granulated sugar
100 grams (½ cup)
Milk chocolate or dark chocolate
50 grams
For the creams
Milk
600 ml (2 cups and ½)
Flour type 00
60 grams
Granulated sugar
120 grams (⅗ cup)
Jelly
6 grams
Egg yolks
3
Dark Chocolate
80 grams
You will also need
Dry biscuits
80 grams
Coffee
1 cup
Rum
2 tablespoons
Chocolate curls
as much as is needed

The tart with custard, biscuits and chocolate cream is a superlative and truly surprising dessert, the winning idea if you want to make a great impression on your guests. A fragrant shortcrust pastry shell with oil contains two creams – custard and chocolate cream – separated by a layer of biscuits soaked in a coffee and rum syrup. The result will be a super greedy dessert that will win you over for the irresistible play of different textures, enveloping and crunchy at the same time. Very simple and quick to prepare, serve it at the end of a special dinner or party, paired with an espresso coffee or a good digestive liqeur. So let’s find out how to prepare the tart with custard and chocolate cream by following our recipe step by step and you will not regret it.

How to prepare the tart with custard and chocolate cream

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Prepare the shortcrust pastry; collect the flour, eggs, oil, sugar and vanilla flavor (1) in a bowl, kneading quickly until you will obtain a firm and homogeneous dough.

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Roll out the pastry into a layer about ½  cm thick and line a tart mold (2).

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Spread a sheet of parchment paper on the dough, arrange some ceramic weights on it (3) and bake in a static oven at 180 degrees C for about 25-30 minutes. Remove it from the oven and let it cool.

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Prepare the custard; work the egg yolks with the sugar and flour (4), until the mixture will be light and fluffy.

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Pour in the hot milk (5), put it back on the stove and cook, stirring constantly, until thickened.

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Put the jelly to soak in cold water. Remove the custard from the stove, add the jelly, well squeezed, and melt it. Pour a quarter of the custard into a bowl, add the chocolate (6), mix well and let it cool.

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Melt the chocolate kept aside for the shortcrust pastry and spread it over the now cold shell (7). Transfer to the refrigerator and let it rest for about ten minutes.

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Assemble the cake; spread the custard on the bottom of the cake (8).

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Arrange the biscuits on top, soaked in a syrup prepared by mixing the coffee with the rum (9).

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Cover with the chocolate cream (10), level well and refrigerate to harden for at least 2 hours.

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After the resting time will be elapsed, decorate with chocolate curls and serve in slices (11).

How to store tart with custard and chocolate cream

The tart with custard and chocolate cream can be preserved in the refrigerator, covered on the surface with a sheet of cling film, for a maximum of 2-3 days.

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