French Chocolate Flan (Print version)
Rich chocolate custard meets buttery pastry in this classic French dessert
# What goes in:
→ Sweet Tart Crust
01 - 1¼ cups all-purpose flour (150 g)
02 - ¼ cup powdered sugar (30 g)
03 - ½ cup cold unsalted butter, diced (115 g)
04 - 1 large egg yolk
05 - 1–2 tbsp cold water
06 - Pinch of salt
→ Chocolate Flan Custard
07 - 2 cups whole milk (500 ml)
08 - 1 cup heavy cream (250 ml)
09 - 4 oz bittersweet chocolate, chopped (115 g)
10 - ½ cup granulated sugar (100 g)
11 - 3 large eggs
12 - 2 large egg yolks
13 - 2 tbsp cornstarch
14 - 1 tsp pure vanilla extract
15 - Pinch of salt
# Cooking steps:
01 - In a large bowl, combine the flour, powdered sugar, and salt. Add the cold diced butter and rub it into the dry ingredients with your fingertips or pulse in a food processor until the mixture resembles coarse sand. Stir in the egg yolk along with 1 tablespoon of cold water, adding a second tablespoon only if needed to bring the dough together. Shape into a flat disc, wrap tightly in plastic, and refrigerate for 30 minutes.
02 - Preheat the oven to 350°F. On a lightly floured surface, roll the chilled dough into an 11-inch round and gently press it into a 9-inch tart pan with a removable bottom. Prick the base evenly with a fork. Line the shell with parchment paper and fill with baking beans. Bake for 12 minutes, then remove the beans and parchment. Continue baking for 5 to 7 minutes until the crust is pale golden. Set aside to cool slightly.
03 - In a medium saucepan, heat the whole milk and heavy cream over medium heat until steaming and small bubbles form around the edges. Remove from heat, add the chopped bittersweet chocolate, and stir until completely melted and glossy.
04 - In a separate bowl, whisk together the granulated sugar, whole eggs, egg yolks, cornstarch, vanilla extract, and salt until smooth and pale. Slowly pour the warm chocolate mixture into the egg mixture in a thin, steady stream, whisking constantly to temper the eggs without scrambling them.
05 - Pour the custard through a fine-mesh sieve into the par-baked tart shell to ensure a silky texture. Gently tap the pan on the counter to release any trapped air bubbles. Bake at 350°F for 30 to 35 minutes, until the edges are set but the center still has a gentle wobble when nudged.
06 - Allow the tart to cool completely at room temperature, then transfer to the refrigerator and chill for at least 3 hours or overnight before slicing and serving. Finish with a dusting of cocoa powder or a dollop of whipped cream if desired.
# Tips from flavorandfeast:
01 -
- The contrast between the buttery short crust and the quivering chocolate custard is the kind of thing that makes people close their eyes when they take a bite.
- It looks impossibly elegant but the technique is surprisingly forgiving once you nail the tempering step.
02 -
- If you pour the hot chocolate mixture into the eggs all at once you will end up with sweet scrambled eggs floating in milk, which is exactly as sad as it sounds.
- The tart shell must be fully blind baked before adding the filling, otherwise the bottom turns into a soggy sponge beneath all your beautiful custard.
03 -
- Chill the tart overnight if you can manage the wait, because the texture transforms from good to extraordinary as the custard fully sets and the flavors marry.
- Run a thin knife around the edge of the pan before releasing the sides so the custard does not tear and your beautiful flan slides out cleanly onto the plate.