Dark Chocolate Custard Tart

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Make sure to use a rack in the middle of the oven for even cooking.

2. 2

   Prepare the pastry dough by combining the flour, salt, and cold butter in a bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Don't overwork the dough, as this can lead to a tough crust.

3. 3

   Gradually add the caster sugar and mix until the dough comes together in a ball.

   Tip: Use a lightly floured surface to prevent the dough from sticking.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will allow the dough to relax and become easier to roll out.

5. 5

   Roll out the pastry dough to a thickness of about 3mm (1/8 inch).

   Tip: Use a rolling pin to achieve an even thickness.

6. 6

   Transfer the pastry to a 23cm (9 inch) tart pan with a removable bottom.

   Tip: Press the pastry into the corners of the pan to ensure a snug fit.

7. 7

   Line the pastry with parchment paper and fill with pie weights or dried beans.

   Tip: This will prevent the pastry from bubbling up during baking.

8. 8

   Bake the pastry for 15 minutes, then remove the parchment paper and pie weights or beans.

   Tip: Continue baking for an additional 10 minutes, or until the pastry is golden brown.

9. 9

   In a separate bowl, whisk together the egg yolks, cocoa powder, and salt.

   Tip: Make sure to use room temperature egg yolks for a smooth custard.

10. 10

    Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Use a spatula to scrape the chocolate from the sides of the bowl.

11. 11

    Gradually add the milk to the chocolate, whisking continuously until smooth.

    Tip: Add a pinch of salt to balance the sweetness.

12. 12

    Pour the chocolate mixture into the baked pastry shell.

    Tip: Make sure to leave a 1cm (1/2 inch) border around the edges of the pastry.

13. 13

    Return the tart to the oven and bake for an additional 10-12 minutes, or until the edges are set and the center is still slightly jiggly.

    Tip: Avoid overcooking, as this can cause the custard to curdle.

14. 14

    Remove the tart from the oven and let it cool to room temperature.

    Tip: This will allow the custard to set and the flavors to meld together.