Chocolate Tartlets With Vanilla Custard

Chocolate Tartlets with Vanilla Custard

Table of Contents

For the Custard Filling:

For the Tart Crust:

Step 1: Prepare the Tart Crust

1. Mix the Dry Ingredients: In a medium bowl, combine 170 g of flour, 50 g of sugar, 5 g of vanilla sugar, and a pinch of salt. Stir the dry ingredients to evenly distribute the sugar and vanilla.

1. Add the Butter: Add 100 g of softened butter to the dry ingredients. Using your hands or a pastry cutter, blend the butter into the flour mixture until it resembles coarse crumbs.
2. Add the Egg: Crack 1 egg into the mixture and stir until the dough comes together. You can use your hands to knead the dough lightly until it forms a smooth ball. Be careful not to overwork the dough.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for 30 minutes. This resting time will help the dough become easier to roll out and prevent it from shrinking during baking.

Step 2: Prepare the Vanilla Custard

1. Mix the Egg Yolk and Sugar: In a small bowl, whisk together 1 egg yolk, 50 g of sugar, 25 g of corn starch, and 5 g of vanilla sugar until smooth.
2. Heat the Milk: In a medium saucepan, heat 300 ml of milk over medium heat until it just begins to simmer. Be careful not to let it boil.

1. Temper the Egg Mixture: Slowly pour a little of the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Gradually add the rest of the milk while continuing to whisk.
2. Thicken the Custard: Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly. The custard will thicken as it heats. Cook for about 3-5 minutes, until it reaches a pudding-like consistency.
3. Add the Butter: Once the custard has thickened, remove it from the heat and stir in 50 g of butter. Mix until the butter is fully incorporated, then set the custard aside to cool.

Step 3: Prepare the Tart Shells

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Roll Out the Dough: After the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness.

1. Cut the Dough: Using a round cutter or the rim of a glass, cut out circles from the dough that are slightly larger than the tartlet pans or muffin tin cups you’re using.
2. Line the Tart Pans: Gently press each dough circle into the tartlet pans or muffin cups, making sure the dough fits snugly. Trim any excess dough from the edges.
3. Prick the Dough: Use a fork to prick the bottom of each tart shell to prevent it from puffing up during baking.

Bake the Tart Shells: Bake the tart shells in the preheated oven for 10-12 minutes, or until they are golden brown. Remove from the oven and let them cool completely on a wire rack.

Step 4: Melt the Chocolate

1. Melt the Dark Chocolate: In a heatproof bowl, melt 80 g of dark chocolate over a double boiler or in the microwave in 30-second increments, stirring until smooth.

Brush the Tart Shells with Chocolate: Once the tartlet shells have cooled, brush the inside of each shell with a thin layer of melted chocolate. This helps prevent the crust from becoming soggy when the custard is added and also adds a rich chocolate flavor.

Step 5: Assemble the Tartlets

1. Fill the Tartlets with Custard: Spoon or pipe the cooled vanilla custard into the chocolate-lined tart shells, filling each one to the top.

Chill the Tartlets: Place the tartlets in the refrigerator for 30 minutes to allow the custard to set.

Step 6: Garnish and Serve

1. Garnish: Before serving, you can garnish the tartlets with a sprinkle of grated coconut, fresh berries, or a sprig of mint for added presentation.

Serve: Serve the tartlets chilled, either on their own or with a drizzle of chocolate or caramel sauce for extra indulgence.

- Chilling the Dough: Chilling the tart dough helps prevent it from shrinking during baking and makes it easier to work with. Be sure to give the dough enough time to rest before rolling it out.
- Preventing a Soggy Crust: Brushing the baked tartlet shells with melted chocolate creates a barrier between the crust and the custard, preventing the crust from getting soggy over time.

Custard Consistency: If your custard seems too thick, you can add a small splash of milk to thin it out before filling the tartlets. Conversely, if it’s too thin, cook it for an additional 1-2 minutes to thicken.

- Refrigeration: Store the assembled tartlets in an airtight container in the refrigerator for up to 3 days. The custard filling will stay fresh, and the chocolate layer will help keep the crust from becoming soggy.
- Freezing: You can freeze the tart shells (without the custard) for up to 3 months. Once cooled, wrap them tightly in plastic wrap and store them in a freezer-safe bag or container. Thaw the shells in the refrigerator before filling them with custard.