Salted Chocolate Custard Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Ensure a rack is positioned in the lower third of the oven to prevent the crust from browning too quickly.

2. 2

   Combine flour and salt in a bowl. Add the cold butter and, using a pastry blender or your fingertips, work it into the flour until it resembles coarse breadcrumbs.

   Tip: Keep the mixture cold to prevent the butter from melting and the pastry from becoming tough.

3. 3

   Gradually pour in cold water, stirring with a fork until the dough starts to come together.

   Tip: Be careful not to overmix the dough.

4. 4

   Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

   Tip: Resting the dough will allow the gluten to relax, making the pastry easier to roll out.

5. 5

   Roll out one of the chilled dough disks to a thickness of about 3mm (1/8 inch). Place the dough into a 23cm (9 inch) tart pan with a removable bottom.

   Tip: Gently press the dough into the corners of the pan to ensure a snug fit.

6. 6

   Line the dough-lined tart pan with parchment paper and fill with pie weights or dried beans.

   Tip: This will help the pastry hold its shape while baking.

7. 7

   Bake the pastry for 15 minutes.

   Tip: This will help the pastry cook evenly and prevent it from becoming soggy.

8. 8

   Remove the parchment paper and pie weights or beans.

   Tip: Be careful not to overbake the pastry.

9. 9

   In a separate saucepan, combine milk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Use a medium heat to prevent the milk from scorching.

10. 10

    Remove the saucepan from the heat and add the broken chocolate. Let it sit for 1-2 minutes, allowing the chocolate to melt.

    Tip: Stir the mixture gently to avoid incorporating too much air.

11. 11

    Whisk the mixture until it is smooth and well combined.

    Tip: Make sure to scrape the sides of the saucepan to incorporate all the chocolate.

12. 12

    Beat in the eggs one at a time, whisking well after each addition.

    Tip: Make sure to whisk the mixture thoroughly to prevent scrambled eggs.

13. 13

    Pour the chocolate custard into the baked pastry shell.

    Tip: Make sure to leave a 1-inch border around the edges without filling.

14. 14

    Bake the tart for an additional 25-30 minutes, or until the edges are set and the center is still slightly jiggly.

    Tip: Avoid overbaking the custard.

15. 15

    Remove the tart from the oven and sprinkle with flaky sea salt.

    Tip: This will add a touch of saltiness to balance the sweetness of the chocolate.

16. 16

    Let the tart cool to room temperature before serving.

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

17. 17

    Serve the tart chilled, garnished with additional flaky sea salt if desired.

    Tip: The cold temperature will enhance the flavors and textures of the tart.