French Chocolate Flan Chocolate Custard Tart Recipe

Creating this French Chocolate Flan is like orchestrating a symphony of rich flavors and textures that come together in a divine harmony. As I mix the smooth, velvety custard with decadent chocolate and pour it into the crisp tart shell, I can’t help but anticipate the delightful moment when I share this indulgent masterpiece with friends or simply savor it in quiet solitude.

I adore making a French Chocolate Flan Tart that is as rich and as delicious as you could probably make it. With bittersweet chocolate, a blend of creamy whole milk and the heavy cream that is sometimes omitted in other similar recipes, a few egg yolks (and some sugar, of course), and a hint of vanilla, this is quite a custardy custard.

There are two ways to go with a flan tart: you can go with a crust, or you can go without a crust. I prefer the former.

However, my tart crust recipe would work equally well as a free-form (galette) crust. Here is how to make both.

1. For the crust: Roll out the tart dough and fit it into a tart pan.

French Chocolate Flan Chocolate Custard Tart Recipe Ingredients

• Whole Milk: Adds creaminess and rich flavor; provides calcium and protein.
• Heavy Cream: Contributes to a silky texture; rich in fats and calories.
• Granulated Sugar: Sweetens the custard; main source of carbohydrates.
• Egg Yolks: Thicken and enrich; high in protein and vitamins.
• Cornstarch: Thickening agent; helps set the custard.
• Bittersweet Chocolate: Deep chocolate flavor; contains antioxidants.

French Chocolate Flan Chocolate Custard Tart Recipe Ingredient Quantities

• 1 pre-made pie crust or homemade tart shell
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 2/3 cup (130g) granulated sugar
• 5 large egg yolks
• 3 tablespoons (22g) cornstarch
• 1/4 teaspoon salt
• 8 ounces (225g) bittersweet or semisweet chocolate, chopped
• 1 teaspoon vanilla extract

How to Make this French Chocolate Flan Chocolate Custard Tart Recipe

1. Heat your oven to 375°F (190°C). Fit the tart pan with the pre-made pie crust or your homemade tart shell, pressing it firmly around the edges. Prick the bottom all over with a fork, then place it into the oven and bake for 10 minutes, or until the crust is slightly golden and just beginning to set before adding any fillings. Remove from the oven and place on a cooling rack.

2. In a medium pan, mix the whole milk and heavy cream. Heat over medium heat until it just starts to bubble, but do not permit it to boil.

3. In another bowl, combine the granulated sugar with the egg yolks, cornstarch, and salt. Whisk until smooth. Then, with the mixture still smooth, pour in the hot milk and cream that you’ve just combined and heated to the edge of boiling. (You’re tempering the eggs here.)

4. Return the mixture to the saucepan and reheat over medium heat, stirring constantly with a wooden spoon or spatula until it thickens and coats the back of the spoon, about 5 to 7 minutes. You want to thicken this sufficiently that it can withstand the next step (when you pour it into the baking dish) without running all over.

5. Take the saucepan off the heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.

6. Mix in the vanilla extract until it is completely blended.

7. Place the chocolate custard into the tart shell, which should already be baked. Use a spatula to smooth the top of the tart. After doing this, you will be ready to continue the recipe.

8. Once the mixture has been prepared, protect it from forming a skin by covering the surface with plastic wrap. Allow it to come to room temperature before placing it in the refrigerator for at least 4 hours, or overnight, to set.

9. Prior to serving, take the tart out of the refrigerator and allow it to warm up to room temperature for approximately 15 minutes.

10. Cut and present the French Chocolate Flan with a dollop of whipped cream or a sprinkling of cocoa powder, if you like. Savor it!

French Chocolate Flan Chocolate Custard Tart Recipe Equipment Needed

1. Oven
2. Tart pan
3. Fork
4. Medium saucepan
5. Bowl
6. Whisk
7. Wooden spoon or spatula
8. Cooling rack
9. Plastic wrap
10. Knife (for chopping chocolate and cutting the tart)
11. Measuring cups
12. Measuring spoons

FAQ

• Can I use a different type of chocolate?Absolutely, either bittersweet or semisweet chocolate works well, so pick according to your personal preference. Just make sure it’s high quality, though—that’s the key to getting the good flavor in there.
• Is it necessary to use both whole milk and heavy cream?Indeed, when you mix whole milk with heavy cream, you get the richest, creamiest texture for the filling. And that combination is pretty much mandatory if you want a truly decadent, luscious custard.
• Can I use a store-bought pie crust?Certainly! A store-bought pie crust works perfectly, but if you want to add a personal touch, a homemade tart shell will do the trick.
• How should I store the flan tart?The tart can be kept in the refrigerator and is good for up to 3 days. Store it well so it stays fresh. We recommend using plastic wrap to cover it and make it stay fresh.
• Can the recipe be made ahead of time?Absolutely, you may make the custard a day in advance and put the tart together on the day it is to be served.
• What if my custard is overcooked?The custard, when overcooked, may become excessively thick or lumpy. To avoid this, stir continuously while cooking, and if that fails, strain the custard.
• Is it possible to add other flavors?You can add a hint of coffee or an orange twist to improve the chocolate taste; however, these are not necessary.

French Chocolate Flan Chocolate Custard Tart Recipe Substitutions and Variations

Coconut cream can be used as an alternative to heavy cream in a 1:1 ratio. To make coconut cream, chill a can of full-fat coconut milk overnight. The next day, scoop out the cream that has solidified at the top and use it in place of heavy cream.
An equal amount of coconut sugar can be used to replace 2/3 cup (130g) of granulated sugar. Coconut sugar is a more natural sweetener alternative.
You can substitute 3 tablespoons (22g) of cornstarch with an equal amount of arrowroot powder for a gluten-free option.
If you want a richer chocolate flavor, use the same amount of dark chocolate. 8 ounces (225g) bittersweet or semisweet chocolate can be replaced with dark chocolate in the same quantity.
1 teaspoon vanilla extract can be replaced with 1 teaspoon of almond extract for a nutty flavor twist.

Pro Tips

1. Chill the Crust: After baking the tart shell, let it cool completely before pouring in the chocolate custard. This ensures that the custard sets properly and prevents a soggy crust.