Chocolate Custard Tart

Creamy chocolate custard tart infused with tonka bean and finished with ground cacao nibs. The custard bakes low and slow until just set — silky smooth, light, and softly melting. The tonka bean adds a warm note of vanilla and almond that lingers gently behind the chocolate. (If you don’t have it, you can use a little vanilla extract or your favorite spice.)

The tart base is crisp and golden, lightly scented with lemon zest, giving a gentle contrast to the custard’s creamy texture. Best served while it’s slightly warm, when the filling feels just barely set and the crust still has that delicate crisp edge.

Chocolate is what makes this tart shine, so choose one you really love — at least 60% cacao, rich but balanced. I used 66% Manjari from Valrhona, which gives a soft, elegant bitterness that keeps the custard from feeling too sweet.

I’ve always believed that the simplest desserts, when done right, are the most satisfying, and this one is just that — creamy, deeply chocolatey, and comforting in the best way. It’s a team favorite at my restaurant. I hope you enjoy it too!

Full video at the bottom of the page.

Recipe for a 23 cm x 3.5cm tart pan.

Pâte sucrée (sweet tart crust):

285g all-purpose flour

30g almond flour

2g salt

70g icing sugar