French Chocolate Flan Tart (Print-Friendly Format)

Smooth chocolate custard in a crisp cocoa tart shell with a hint of jam for a glossy finish.

# Ingredients You’ll Need:

→ Chocolate Custard

01 - 3 egg yolks
02 - 2 whole eggs
03 - 200 g white sugar
04 - 42 g cornstarch
05 - 0.5 teaspoon salt
06 - 600 ml whole milk
07 - 400 ml heavy cream
08 - 200 g dark chocolate, chopped
09 - 1 tablespoon jam (for brushing on top)

→ Chocolate Tart Base

10 - 120 g all-purpose flour
11 - 35 g icing sugar
12 - 25 g cocoa powder
13 - 0.25 teaspoon salt
14 - 114 g butter, melted
15 - 0.5 teaspoon vanilla extract

# How to Make It:

01 - In a large bowl, combine flour, icing sugar, cocoa powder, and salt. Melt the butter and add it to the dry mixture along with the vanilla extract. Stir until the dough forms a smooth, thick paste.
02 - Gently knead the dough 3 to 4 times, avoiding overworking. Flatten into a large round slightly larger than your pastry ring. Transfer onto a parchment-lined baking sheet.
03 - Preheat the oven to 180°C. Bake the pastry for 10 minutes until the surface appears dry.
04 - Immediately press the pastry ring into the hot pastry to cut a clean circle, without removing the ring. Leave any excess pastry outside the ring, to be trimmed later.
05 - In a bowl, vigorously whisk egg yolks, whole eggs, and sugar for about 30 seconds until slightly lightened. Add cornstarch and salt, whisking until completely smooth.
06 - Warm the milk and cream in a saucepan over medium heat until steaming. Gradually whisk a small amount of the hot mixture into the egg base to temper, then slowly incorporate the rest, whisking constantly to prevent curdling.
07 - Return the mixture to the saucepan and cook over medium-low heat, whisking continuously until thickened and bubbling. Continue to cook for 1 to 2 minutes more, until the custard coats the back of a spoon.
08 - Remove from heat and strain the custard through a fine sieve if needed to ensure smoothness. Add chopped dark chocolate and whisk until fully melted and glossy.
09 - Trim excess pastry from the sides of the tart base. Lightly butter the inner surface of the pastry ring. Pour the chocolate custard into the ring, smoothing the surface with a palette knife.
10 - Bake at 180°C for 50–60 minutes. The flan should be set around the edges but remain slightly jiggly in the center.
11 - Let the flan cool to room temperature, then cover and chill in the refrigerator overnight for best texture.
12 - Carefully remove the flan from the pastry ring, using a thin knife if necessary. Warm the jam in the microwave for 20 seconds, then brush in a thin layer over the surface for a glossy finish.

# Extra Tips:

01 - Using a pastry ring ensures crisp, clean edges but a loose-bottomed cake pan may be substituted if adjusted for fit.
02 - Tempering the eggs prevents curdling and results in a smooth custard.
03 - Allowing the flan to chill fully overnight ensures proper setting and improved flavor development.

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