Description
Silky French chocolate flan consists of a rich chocolate custard nestled in a tender cocoa pastry shell, baked to perfection for a classic bakery-style dessert. This elegant tart features a smooth texture and a glossy finish achieved with a fruit jam glaze, perfect for special occasions or indulgent treats.
Ingredients
Scale
Chocolate Pastry Base:
- 1 cup all purpose flour
- â…“ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ teaspoon vanilla extract
Chocolate Custard Filling:
- 3 large egg yolks
- 2 large eggs
- 1 cup granulated sugar
- â…“ cup cornstarch
- ½ teaspoon salt
- 2½ cups whole milk
- 1¾ cups heavy cream
- 7 ounces dark chocolate, chopped
- 1 tablespoon fruit jam (for glaze)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make the Chocolate Pastry Dough: In a mixing bowl, combine the all purpose flour, powdered sugar, unsweetened cocoa powder, and salt. Add melted unsalted butter and vanilla extract, stirring until a soft dough forms.
- Form and Bake the Pastry Base: Press the dough into a flat circle slightly larger than an 8-inch pastry ring on the prepared baking sheet. Bake for 10 minutes until the surface looks dry.
- Cut the Pastry Base with the Ring: Immediately after removing from the oven, press the 8-inch pastry ring into the hot crust to cut the base precisely. Keep the ring in place and allow to cool.
- Whisk the Egg Mixture: In a large bowl, whisk together the egg yolks, whole eggs, and granulated sugar until the mixture is pale and fluffy. Whisk in cornstarch and salt until smooth.
- Temper the Egg Mixture: Heat the whole milk and heavy cream until steaming but not boiling. Slowly whisk the hot milk mixture into the egg mixture to temper it gently and prevent curdling.
- Cook the Custard: Return the combined mixture to the saucepan and cook over medium-low heat, whisking constantly until it thickens and begins to bubble.
- Add Chocolate and Cool Slightly: Remove the saucepan from heat and whisk in the chopped dark chocolate until fully melted and smooth. Let the custard cool until just warm but still pourable.
- Prepare the Pastry Ring and Pour Custard: Lightly grease the inside of the pastry ring left on the baked shell. Pour the warm chocolate custard over the crust and smooth the top with a spatula.
- Bake the Tart: Bake for 50 to 60 minutes until the edges are set but the center still jiggles slightly, indicating a perfect custard texture.
- Cool and Refrigerate: Let the tart cool completely at room temperature, then refrigerate overnight to fully set the chocolate custard.
- Glaze and Serve: Warm the fruit jam slightly and brush it evenly over the tart’s surface to give it a shiny, attractive finish before serving.
Notes
- Ensure the custard is whisked constantly while cooking to prevent lumps or burning.
- Tempering the egg mixture with hot milk prevents the eggs from scrambling.
- Using a pastry ring ensures a clean, neat tart shape.
- Chilling the tart overnight improves flavor and texture.
- Use a neutral fruit jam like apricot for the glaze to enhance shine without altering chocolate flavor.
- Dark chocolate with at least 70% cocoa content yields the richest flavor.
