By: Chef Matt Chatfield

Chocolate Cream Tart


For the filling

2 cups whole milk

4 large egg yolks

6 tablespoons of sugar

3 tablespoons cornstarch

1/4 teaspoon salt

7 oz dark chocolate, melted

2 1/2 tablespoons unsalted butter, cut into pieces and at room temperature

For the tart crust

1 1/4 cups all-purpose flour

4 1/2 teaspoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into the small pieces

1 large egg yolk, lightly beaten

2 tablespoons ice water, plus more if needed


1. Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With the machine running, add ice water in a slow, steady stream through the feed tube; process until the dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)

To make the filling

1. Bring the milk to a simmer. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch, and salt until well-blended and thick. Whisking without stopping, drizzle in about 1/4 cup of the hot milk — this will temper, or warm, the yolks so they don't curdle — then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get in the edges of the pan), bring the mixture to a boil. Keep at a simmer, still whisking, until the mixture thickens, then remove the pan from the heat.  

2. Whisk in the chocolate. Let sit for a few minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. Spoon the cream into the tart shell, stopping just short of the crust's rim (you may have some leftover) — you want to leave room for the topping. Place in the refrigerator for 1-2 hours, then cover lightly to prevent skin from forming.

3. Whip fresh cream and flavor. Garnish the Tart with fresh whipped cream rosettes, and some fresh berries or raspberry sauce. Should be good for up to 5 days (But it won’t last that long if you made it right!).