Ruby Chocolate Custard Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a rack in the middle to ensure even baking.

2. 2

   In a medium bowl, whisk together flour, confectioner's sugar, and salt.

   Tip: Make sure the dry ingredients are well combined.

3. 3

   Add the unsalted butter to the bowl and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

4. 4

   Gradually pour in the milk, stirring the mixture with a fork until it forms a dough.

   Tip: The dough should be smooth and pliable.

5. 5

   Turn the dough out onto a lightly floured surface and knead a few times until it comes together.

   Tip: Don't overwork the dough.

6. 6

   Divide the dough into 6 equal pieces and roll each piece into a ball. Flatten each ball into a disk.

   Tip: Make sure the disks are evenly sized.

7. 7

   Press each disk into a 6cm (2.5in) tart pan with a removable bottom.

   Tip: Make sure the edges are evenly pressed.

8. 8

   In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined.

   Tip: Make sure the mixture is smooth.

9. 9

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

   Tip: Make sure the chocolate is smooth and melted.

10. 10

    Pour the chocolate into the pre-baked tart shells and smooth the tops.

    Tip: Make sure the chocolate is evenly distributed.

11. 11

    Bake the tarts for 15-20 minutes or until the edges are set and the centers are still slightly jiggly.

    Tip: Don't overbake.

12. 12

    Remove the tarts from the oven and let them cool in the pan for 5 minutes.

    Tip: Make sure the tarts are still warm.

13. 13

    Sprinkle the ruby chocolate chips on top of the tarts and serve immediately.

    Tip: The tarts are best served fresh.