Best Chocolate Chip Custard Tart Recipes

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CHOCOLATE CUSTARD TART



Chocolate Custard Tart image

Craft Restuarant, NYC, Karen DeMasco pastry chef. Simple and decadent. The day it is baked, it is a rich custard filling. After chilling it is firmer, like a chocolate truffle filling.

Provided by Nutcakes

Categories     Tarts

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 pinch kosher salt
1 1/4 cups butter
1/2 cup sugar, plus
2 tablespoons sugar
1 egg
7 ounces valrhona extra bitter chocolate, chopped
1 cup cream
1/2 cup milk
2 tablespoons sugar
1 egg

Steps:

  • For the Dough: Sift dry ingredients. Cream butter and sugar until fluffy, then add egg. Add dry ingredients until combined. Shape into a ball, cut in half, wrap in plastic and chill one hour (extra dough half can be frozen.) Roll out dough to 13-inch circle and chill one hour. Fit into 9-1/2 inch tart pan (removable bottom works well) and freeze 15 minutes. Bake at 350F for 20 minutes until the dough puffs up. Flatten the bottom with a measuring cup, pressing all around. Bake another 20 minutes until crisp. Cool.
  • For the custard: Preheat oven to 250°F Heat cream, milk and sugar. Pour over chocolate 1/3rd at a time, stirring. Beat egg in a separate bowl and whisk in 1/4 of the cream mixture. Whisk egg mix into remaining cream mix. Tap to get rid of extra bubbles. Pour into shell. Bake 40 minutes, rotating pan once. Custard should be set at edges and still jiggly in the center.
  • Serve with whipped cream.

Nutrition Facts : Calories 777, Fat 54.5, SaturatedFat 33.6, Cholesterol 219.2, Sodium 345.9, Carbohydrate 67, Fiber 3.6, Sugar 25.5, Protein 10.3

CHOCOLATE CHIP-BUTTERMILK CUSTARD PIE



Chocolate Chip-Buttermilk Custard Pie image

This is a recipe of my mom's. It made it into the Southern Living Cook-Off cookbook for 2003. This is a rich, decadent pie.

Provided by JeriBinNC

Categories     Pie

Time 1h11m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 8

0.5 (15 ounce) package refrigerated pie crusts
1/2 cup butter, softened
1 1/2 cups sugar
3 1/2 tablespoons all-purpose flour
3 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate morsels

Steps:

  • Fit pie crust into a 9-inch deep-dish pie plate; fold edges under and crimp.
  • Bake at 400 degrees for 6 minutes; cool crust on a wire rack.
  • Reduce oven temperature to 350 degrees.
  • Meanwhile, beat butter, sugar, and flour and medium speed with an electric mixer until blended.
  • Add eggs, buttermilk, and vanilla; beat well.
  • Fold in chocolate morsels.
  • Pour into prepared crust.
  • Bake at 350 for 1 hour until just set and lightly browned.
  • Cool completely before serving.

Nutrition Facts : Calories 596.1, Fat 29.5, SaturatedFat 15.4, Cholesterol 102.1, Sodium 277.3, Carbohydrate 77.3, Fiber 3.1, Sugar 56.7, Protein 6.7

CHOCOLATE CUSTARD TART



Chocolate Custard Tart image

Make and share this Chocolate Custard Tart recipe from Food.com.

Provided by BothFex

Categories     Tarts

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 10

4 cups whole milk (I've used dried)
2 cups granulated sugar
6 tablespoons cornstarch
6 large egg yolks
3 tablespoons butter or 3 tablespoons margarine
4 ounces unsweetened baking chocolate, melted
1 teaspoon vanilla extract
1 (7 g) envelope unflavored gelatin
1/4 cup cold water
1 (8 inch) baked sweet tart crust

Steps:

  • In a 2 quart pan, heat milk slowly over a low heat.
  • In a small bowl whisk together sugar and cornstarch. Add to hot milk and cook over medium heat, stirring often, until mixture thickens and starts to bubble. Cook for 3 minutes, stirring continually. Turn heat to lowest setting.
  • In another bowl whisk egg yolks. Add a small amount of hot milk mixture to yolks while whisking to warm yolks- not to cook them. In a thin stream add the warmed eggs to the the rest of the milk mixture, while whisking continually. Cook over low heat for 2 more minutes.
  • Remove custard from heat and stir in vanilla, butter, and chocolate.
  • Dissolve gelatin in cold water and stir into custard. Pour immediately into pie shell and refrigerate for at least 3 hours.
  • Pretty when garnished with chocolate curls.

Nutrition Facts : Calories 445.9, Fat 19.3, SaturatedFat 10.9, Cholesterol 181, Sodium 91.5, Carbohydrate 65.8, Fiber 2.5, Sugar 56.6, Protein 8.6

GRANDMA'S CHOCOLATE CUSTARD PIE



Grandma's Chocolate Custard Pie image

Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.

Provided by TRISTESS00

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
2 tablespoons self-rising flour
1 tablespoon cocoa powder, or more to taste
2 cups whole milk
2 eggs, separated
1 teaspoon vanilla extract
1 pre-baked pie shell
1 pinch white sugar, or to taste
1 dash vanilla extract, or to taste

Steps:

  • Mix sugar, flour, and cocoa powder together in a bowl until well combined.
  • Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
  • Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
  • Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
  • Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 33.9 g, Cholesterol 52.6 mg, Fat 10.8 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 184 mg, Sugar 21.8 g

CHOCOLATE CUSTARD PIE



Chocolate Custard Pie image

Crispy, homemade crust filled with a decadent, rich chocolate filling and topped with billowy, sweetened whipped cream! What's not to love?! Garnish with unsweetened cocoa powder or chocolate curls.

Provided by Pam Lolley

Categories     Custard and Cream Pies

Time 9h40m

Yield 8

Number Of Ingredients 20

1 ½ cups all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 tablespoons cold shortening, cut into chunks
4 tablespoons ice water, or more as needed
¾ cup white sugar
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup heavy whipping cream
1 cup whole milk
4 large egg yolks
1 (4 ounce) bar semisweet chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 cups heavy whipping cream
2 teaspoons vanilla extract
3 tablespoons white sugar

Steps:

  • Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
  • Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
  • Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
  • Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
  • Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
  • Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
  • Just before serving, top pie with whipped cream.

Nutrition Facts : Calories 815.5 calories, Carbohydrate 63.9 g, Cholesterol 258.6 mg, Fat 60.1 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 34.7 g, Sodium 271.6 mg, Sugar 37.2 g

CHOCOLATE CHIP CUSTARD TART



Chocolate Chip Custard Tart image

This tart combines the pleasures of a rich chocolate custard with the crunchy appeal of a chocolate chip cookie. As with most pies and tarts, you have two steps: the crust and the filling. Collect the ingredients for both the crust dough and the filling, but make the dough first. As it chills, prepare the filling.

Yield makes 1 (9- or 10-inch) tart

Number Of Ingredients 21

For the crust: E. Guittard or Nestlé Chocolatier chocolate chips
For the custard: Felchlin Cru Sauvage or Scharffen Berger dark chocolate and Cadbury milk chocolate
3/4 cup (1 1/2 sticks) unsalted cold butter
1/2 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoon vanilla extract
1 teaspoon kosher salt
12 ounces chocolate chips or dark chocolate, chopped into bite-size chunks
1/2 cup broken pecans (optional)
3 ounces dark chocolate, finely chopped
2 ounces milk chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter
2 large eggs at room temperature
2 heaping tablespoons light brown sugar
1 teaspoon kosher or coarse salt
1 teaspoon vanilla extract
1/2 cup milk at room temperature
1/2 cup heavy cream at room temperature
1 cup cream, whipped (optional)

Steps:

  • To make the crust dough, cream the butter in the bowl of an electric mixer fitted with the paddle attachment at medium speed for a minute or two. Stop the mixer and switch to the whisk attachment. Slowly add the sugars and mix at medium speed until light and fluffy, then add the eggs, one at a time, mixing until incorporated after each addition. Add the flour slowly, then the vanilla, salt, chocolate chips, and nuts, mixing until blended. Cover and chill for at least 20 minutes.
  • Lightly flour a cool rolling surface such as a marble tabletop. No marble tabletop? Just flip over a baking sheet, and flour it generously or lightly flour a big piece of parchment paper or silicone baking mat. Place the dough on the floured surface, lightly flour the top, and roll it with a rolling pin until just under 1/2 inch thick. No rolling pin? Flatten the dough as thinly as you can with your hands. Maneuver the flattened dough into a 9 or 10-inch tart or pie pan. One way to do this is to lift under the dough with a big spatula and slip the pan under the dough. Don't worry if the dough breaks-you can pinch it back together. Once the dough is in the pan, smooth it out and flatten it with your hands and press it against the edges of the tart pan. Use scissors to trim any excess pieces that hang over the sides (you can save these scraps and bake them as cookies later). Cover the dough with plastic wrap or aluminum foil and return it to the refrigerator.
  • Preheat oven to 300°F. To make the filling, melt the dark and milk chocolates and butter together in a stainless steel bowl over a saucepan of simmering water.
  • In a medium bowl, whisk together the eggs, brown sugar, salt, and vanilla extract and set aside. In a small saucepan, heat the milk and cream to a scald. Slowly add the milk mixture into the egg mixture while stirring briskly. Once the mixture is smooth, stir in the chocolate mixture and let cool to close to room temperature. This is your custard.
  • Remove the tart pan from the refrigerator, unwrap it, and put it on a baking sheet. Carefully pour the custard into the tart shell. Place the full tart pan into the hot oven. Take a standard cake pan and fill it halfway up with room temperature water. Place that pan next to the sheet pan in the oven to provide extra moisture for the tart while it bakes. Bake about 40 minutes. You'll see the cookie shell firm up and turn golden brown, and if you shake the pan a little you'll notice the custard moves as a solid, not a liquid. If it still wiggles like a liquid, give it another 5 minutes and try again. When the cookie is golden brown and the center is solid, remove the pan from the oven. Allow to cool to room temperature, then chill in the refrigerator for at least an hour. Serve cold or at room temperature. Slice with a big knife or pie cutter, and top each slice with a small scoop of whipped cream.

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