chocolate custard tart

Recipe video above. Whether you consider this a giant chocolate tart or chocolate custard cake, we will agree it&#39;s one of the most delicious desserts you will ever make. A cross between a chocolate mousse cake and a chocolate Flan Patissier (French custard tart), it&#39;s deeply chocolatey, ultra creamy, yet not overly rich, and shockingly straightforward to make. The perfect finale for any occasion!

Chocolate Custard Cake

Oreo cookies ((1.5 standard packs, Note 1))

unsalted butter (, melted)

milk (, full fat)

vanilla

caster sugar ((superfine sugar, sub regular))

grams/ egg

Chantilly cream

Raspberry or strawberries

Icing sugar / powdered sugar (, for dusting)

Prepare pan: Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cake without the lip in the way. Grease pan base with butter, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out (ease of removal later).

Preheat oven to 180°C / 350°F (160°C fan-forced).

PREPARATION:

Heat the milk, vanilla and about half the sugar in a large saucepan over medium high heat until just before boiling, stirring to dissolve the sugar.

Yolk mixture: Place egg yolks and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.

Temper eggs: While whisking the eggs, slowly pour in the hot milk in a thin stream while whisking. Whisk until fully combined.

Thicken custard: Pour the egg-milk mixture back into the same saucepan. Place over medium low heat, stirring constantly so the base doesn&#39;t catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously – will become smooth.

Stir 45 sec after bubbles: When the custard is thickened and steamy, and you see the first big lazy bubbles appear on the base (pause whisking to see), whisk constantly on the stove for a further 45 seconds then remove from stove.

Add chocolate and stir until fully melted.

Cool: Transfer into a bowl, immediately cover with cling wrap touching the surface. (You can strain if you&#39;re concerned about lumps). Set aside while preparing the base.

CUSTARD:

Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.

Press: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

BISCUIT BASE:

Bake 1 hour: Whisk custard until smooth to loosen. Pour onto the base, smooth surface. Bake 60 minutes, rotating the cake pan at the 45 minute mark. It will still be wobbly when you pull it out of the oven.

Cool for 3 hours on the counter, in the pan. Refrigerate at least 12 hours to allow the custard to fully set.

Serve: Best to cut when fridge cold and serve at room temp (for creamiest custard!). Remove springform sides and paper, then use paper overhang to slide the cake off the base. Cut like cake and serve! Lovely with dollop of Chantilly cream and a raspberry or strawberry. Dust with icing sugar to make it pretty!

BAKE:

Oh, my dear Nagi, I think you've brought out my inner narcist! This is going to become my signature show off pudding for all guests and special occasions going forwards.

I went for the dark chocolate Tim Tam base as per another commentator, used 85% Lindt, made the Chantilly sans mascarpone and topped it with icing sugar and chopped strawberries.

I also used Lakanto white sugar replacement, so we both ate two consecutive slices instead of dinner totally guilt free :)

This is 5* quality if one was eating at a 5* restaurant and totally worth the time.

Incredulously, there was an enquiry around the possibility of white chocolate somewhere.  Sacre Bleu! :)

This came out so well. As Nagi says, it's somehow super chocolatey but not too rich or sweet! It set perfectly despite my fear of creme pat, and the fact that I accidentally put all the sugar in the milk rather than half in the egg yolks. I made it on Thursday evening and it was perfect for guests on Saturday, and still amazing as  a small amount of leftovers on Sunday. This'll be a staple for me for sure

I made this for a get together. I’m not known for my baking, l’m not a sweet tooth but l did enjoy the comments from everyone eating it and there was none left, so thanks Nagi

I made this with the 2/3 C sugar and 5 tbsp cornflour and it turned out perfectly. Wasn’t too sweet either. The cornflour helped thicken up the custard so it was almost cake batter consistency but you couldn’t taste it.

Phenomenal recipe, thank you Nagi! This was a fun (and delicious - had to try the custard as I made it!) cake to make.

A tip for those who jump straight to the recipe - make sure you line the sides of your baking tin too! This step is covered in the detailed instructions at the top of the page but omitted from the shorter recipe.

Well, pooperdoodles.  I made this thinking I must be doing something wrong, it didn't look right, but I persevered, got it almost all the way cooked and realised I FORGOT THE CORN FLOUR.  So in desperation I dissolved 5T CF in a bit of water, took the cake out of the oven, poured in the CF and stirred stirred stirred.  It thickened up, so I smoothed the top and put it back in the oven.  I'll let you know in a day or two if it rescued it.  (I licked the spoon off after stirring, and it was yum!)

Oh my goodness.  Tastes divine, looks divine. Loved by all. 
There was some butter leaking from the base, thankfully i placed the cake pan on a tray.  I will definitely make again but swap out the Oreos for Chocolate ripple or maybe try  GF take using almond meal &amp; cocoa

I’ve made this once and loved it but I’m wondering if anyone can answer 2 questions:
- Why do you need to rotate the pan at the 45 min mark?
- The top of mine cracked which spoiled the look. How do I avoid this?

The quantity of sugar is two thirds of  a cup, not 3 cups. 
I’ve just made it and so far it looks perfect but have to wait now for it to set!

Omg amazing but question do you think I could  do in white chocolate

I’ve mad this twice now and it was a huge success. Thing is that I’m not really a fan of Oreos so next time I’m going to  try Arnotts Chocolate Ripple. 

Question- how do you think it would work with white chocolate?

This is another showstopper, if I could eat this regularly and not get fat I would. It’s perfection in a bite, I did use dark chocolate Tim tams for the base.

Every one that ate this asked for the recipe.

Just waiting for another special occasion to make it again.

Thanks for the amazing recipe. I wanted to ask if I use cookie dough do I bake the cookie dough first then add the custard or bake everything together? I’d appreciate your guidance.

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