bronmarshall
Home * About Bron * Portfolio * Recipe Index * Unit Converter

Sunday 21st January 2007

Chocolate Custard Tart with Homegrown Raspberries

The good humoured and talented David Lebovitz is host to this month’s Sugar High Friday, naturally he has chosen the theme of Chocolate, Chocolate by Brand to be more precise!

Chocolate Custard Tart with Homegrown Raspberries

I chose to use New Zealand’s “Whittakers - 62% Dark Cacao” and why?

Well firstly because I’m a teensy bit poor! Hey, I’m a home-schooling Mum!
I’d love to use (try!) Valrhona, however to purchase a 250 gram bar in New Zealand would sting me over 15% of our family’s budget for the whole week. This budget, which from a single mediocre income needs to cover 84 servings, (7 days x 3 meals x 4 people!) not to mention feeding our several four legged fluffy friends and any extra chemist supplies, alcohol, emergency coffee stops, hehe! I need along the way… hear my plight?!
Anyhow Whittakers is a great product and the best quality product affordable to me.

Whittakers 62% Dark Cacao and Equagold Dutch Cocoa powder

Secondly Whittakers is a New Zealand brand, a Kiwi company and I’m a very proud Kiwi and I try very hard to buy locally and especially Kiwi made.
Likewise why I also chose to use Equagold another Kiwi company and their Premium Dutch Cocoa.

Chocolate Custard Tart with Homegrown Raspberries

This moist, rich and delicious tart needs little fuss to serve. A slight dusting of cocoa gives it an elegant and luxurious touch, and a handful of raspberries is just the perfect fresh and slighty tart accompaniment.

  • Chocolate Custard Tart
  • Chocolate Pastry
  • 60 grams of butter
  • 60 grams of caster sugar
  • 1 egg
  • 30 grams of Whittakers 62% Dark Cacao, melted and cooled
  • 125 grams of plain white flour
  • 1 tablespoon of Equagold’s Premium Dutch Cocoa powder, plus extra to dust
  1. Cream the butter and sugar until pale and fluffy, fold through the egg and cooled melted chocolate.
  2. Sift in the flour and cocoa powder and mix to form a smooth soft dough, don’t be afraid if the dough feels too soft, it’s meant to be like this.
  3. Cover with plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat oven to 190 deg C.
  5. Lightly grease a loose bottom 22cm tart pan.
  6. On a lightly floured piece of baking parchment or silicon paper roll out the dough just large enough to line the tart pan.
  7. Very carefully flip the pastry into the tart pan and press up the sides, trimming the edge neatly.
  8. Return to the refrigerator for 20 minutes.
  9. Place the pan onto a baking tray and dock the base slightly with a fork.
  10. Blind bake the pastry by lining with more baking parchment paper and filling with pastry weights or uncooked rice.
  11. Bake for 15 minutes, remove the pastry weights and bake for a further 5 minutes.
    Set aside to cool.
  12. Reduce the oven temperature to 150 deg C.

Chocolate Custard Tart with Homegrown Raspberries

  • For the sealing the base
  • 60 grams of Whittakers 62% Dark Cacao, melted
  1. Using a pastry brush, evenly coat the tart base with this 60 grams of chocolate.
  • Custard Filling
  • 275 mls of cream
  • 50 mls of full cream milk
  • 1 vanilla pod, split and seeds scrapped
  • 140 grams of Whittakers 62% Cacao, melted
  • 2 eggs
  • 100 grams of caster sugar
  • pinch of salt
  1. Place the cream, milk and vanilla bean with it’s scrapped seeds in a saucepan and just bring to the boil.
  2. Strain the hot cream mixture over 140 grams of melted chocolate and stir until smooth, discarding the vanilla pod.
  3. In a bowl whisk the eggs and caster sugar together, then combine with the chocolate cream mixture, strain once more into separate bowl with lip or pouring jug.
  4. With the tart pan on a baking sheet and on the middle oven shelf pulled out, carefully pour the filling mixture into the pastry shell.
  5. Carefully ease the shelf back in and bake the tart for 30 minutes.
  6. The filling will wobble a little, but sets in the pan.
  7. Cool the flan to room temperature and dust with extra cocoa powder.
  8. Serve with a handful of raspberries and a little whipped cream if desired.
  9. Serves 8 to 10.

Chocolate Custard Tart with Homegrown Raspberries

Enjoy!
Bron

17 comments »

  1. Simply stunning! And though ingredients play a part in the resulting flavour of a recipe, a lot of what makes home-made food great is the love that goes into them when made. Something that, by the looks of your final products, you have plenty of, both for your creations and the family they will feed :)

    Ellie — Monday 22nd January 2007 2:30 am

  2. That looks absolutely beautiful.

    Ash — Monday 22nd January 2007 3:50 am

  3. Yum yum Bron! You bet that I love this association of flavors. And sorry to hear Valrhona is so $$ in NZ! Did you try the other kiwi brand Schoc?

    bea at La tartine gourmande — Monday 22nd January 2007 4:42 am

  4. Good grief, I would so love just that one fork full in the last photo! Awesome! No need to justify a budget with the looks of that. Terrific photo.
    I’d be so torn - no wait, I’d know just how to do it. One raspberry, one tart, one raspberry, one tart, one tart… How divine!

    Tanna — Monday 22nd January 2007 6:20 am

  5. Damn that looks good! I’d ponder dusting some powdered sugar on it with some raspberry sauce!

    Jeff — Monday 22nd January 2007 7:15 am

  6. Hi Bron
    I’ve been lurking around reading your fantastic blog for a few months now. An Aucklander here (don’t hold it against me!) who also has never bought valrohna for cooking due to the cost, but I never thought of whittakers - brilliant! And isn’t that cocoa just the best? In fact when I just use Nestle melts, I’ll often put a spoon of that cocoa in to give it that extra edge.
    Your photography is outstanding along with your food styling. I’m also so jealous of the amount of fresh produce you have to play with, oh well, my fault for being a dorklander…

    cheers
    genny

    genny — Monday 22nd January 2007 9:58 am

  7. Thank you so much Ellie for your kind comments, you are so right there.

    Hi Ash, thank you!

    Thank you Bea, Schoc is very difficult to locate down here in Canterbury and still a little $

    Hi Tanna, thanks so much I’d love to share a slice with you!

    It tastes damn good too Jeff, thanks!

    Hi Genny, welcome, thanks so much for introducing yourself!
    Yes, Equagold’s cocoa and the new range of Dark Whittakers are fantastic products! I shouldn’t be complaining and I’m not really! Cost simply is a huge factor for me. Thanks so much for your kind words!

    bron — Monday 22nd January 2007 1:10 pm

  8. looks amazing bron
    great work

    jules — Monday 22nd January 2007 5:42 pm

  9. That looks just absolutely divine, I almost licked the screen of my computer!

    Lien — Tuesday 23rd January 2007 2:04 am

  10. Mmmmmm… i’ll be making this this weekend! Try to stop me! :)

    Mae — Tuesday 23rd January 2007 6:33 am

  11. Yum Bron! nothing wrong with whittakers, the new dark one is just starting to come into oz shops, and my german friend who is VERY fussy with her chocolate, pronounced it ‘better than lindt’. whenever I find an almond gold, I grab it - even tho it makes me very homesick! :)

    zoe — Tuesday 23rd January 2007 11:48 am

  12. Oh wow, that looks perfectly delicious! I have a weakness for chocolate tarts and yes, aren’t raspberries the perfect accompaniment? In 2 weeks we have some friends comign over for lunch and he’s a chocaholic, so I think I might try this recipe. We have New Zealand lamb on the menu, so it would be rather fitting to use your recipe!

    Jeanne — Wednesday 24th January 2007 1:11 am

  13. Thanks heaps Jules,

    Hi lien, thank you so much. However, I wouldn’t recommend licking you monitor, especially if it’s as dusty as mine is! ;-)

    Cool Mae, let me know how it turns out for you!

    Hi Zoe, thank you and you’re completely right, of course! There is absolutely nothing wrong with Whittakers!
    It’s great stuff and it leaves you with more $ to play with elsewhere, btw lovely to find another Kiwi blogger!

    Hi Jeanne, thank you hun, yes I totally agree raspberries / chocolate are perfect together, I hope you enjoy the tart.

    bron — Wednesday 24th January 2007 10:32 am

  14. Bron! It looks very tempting. I’m just wishin we live closer, so we can just go to each other kitchen and exchange cultures!!!

    arfi — Wednesday 24th January 2007 5:12 pm

  15. thanks for the visit and comment, Bron, as you can see the puku is in developent still! but 3 months of crazy workload eases off after tomorrow, and I plan to get back in the kitchen.. luckily there’s heaps of inspiration around!

    zoe — Thursday 25th January 2007 2:27 am

  16. Bron: You’re in the round-up…last, but not least! (Your entry must’ve been sent to Vogue Food instead of to me!)

    david — Thursday 25th January 2007 6:41 am

  17. […] In sweet recipes, I’m bookmarking Creme Brulee for Two from A cat in the kitchen, Chocolate Nut Truffle from Anne’s Food, Chocolate Custard Tart with Homegrown Raspberries from Bron Marshall, Guinness Stout Brownies and Small Batch Chattanooga Chew Chews from Cookie Madness, Chocolate Walnut Tart with Cajeta from crispy waffle, Sticky Buns from Culinary Concoctions by Peabody, Sables au chocolat et a la fleur de sel from foodbeam, Simple Mixed Berries Gratin from La Tartine Gourmand, and┬áChocolate Crepe Cake by masak-masak. […]

    Columbus Foodie » Blog Archive » Friday Roundup 1/26/07 — Saturday 27th January 2007 10:00 pm

Please leave a comment

You must be logged in to post a comment.

RSS feed for comments on this post. TrackBack URI

All content and images copyright © 2005 - 2014 Bron Marshall - New Zealand Food Blog.