French Chocolate Custard Tart｜Ohyoo Cooking

[Recipe · Mold diameter 12cm]
Tart Crust
Unsalted butter···80g
Sugar···45g
Salt···1g
Almond flour···18g
Cake flour···105g
Whole wheat flour···30g
Egg···27g
Chocolate Custard Filling
Milk···250g
Whipping cream···100g
Sugar···20g
Salt···0.5g
Vanilla paste···1.5g
Whole egg···1
Egg yolks···2
Sugar···25g
Corn starch···15g
Cocoa powder···10g
Dark chocolate···80g
[Baking Time]
175°C/347℉ 35-40 minutes
[How to Make]
1. Make the tart crust : cream the softened unsalted butter and sugar until well combined, then add the egg mixture and mix well. Add the almond flour and mix well.
2. Sift in the cake flour and whole wheat flour, add salt, and knead into a dough. Roll it out to 3mm thickness between parchment paper, refrigerate for at least an hour, then line the mold with the dough and refrigerate until ready to use.
3. Make the chocolate custard filling: whisk one whole egg and two egg yolks with sugar until well combined, then add corn starch and cocoa powder and mix well.
4. In a saucepan, combine milk, whipping cream, vanilla paste, salt and sugar. Heat over low heat until slightly simmering while stirring, then mix with the mixture from step 3.
5. Continue heating the mixture from step 4 over low heat while stirring constantly until thickened. Pour into a bowl, add dark chocolate and mix well. Refrigerate to cool.
6. Once cooled, whisk the mixture from step 5 until smooth, then pour into the tart shell and level the surface. Brush with an egg wash.
7. Bake, then let cool completely. Refrigerate overnight before serving.