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Slice of rich French chocolate flan on white plate with chocolate shavings

French Chocolate Flan: A Decadent Chocolate Custard Tart

Indulge in this luxurious French Chocolate Flan, a decadent custard tart featuring a rich chocolate pastry crust and a silky smooth dark chocolate custard filling. Perfect for a special dessert, it requires overnight chilling for the best texture.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings: 10 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Pastry Crust
  • 1 cup All-purpose Flour 120g
  • ⅓ cup Powdered Sugar 35g
  • ¼ cup Cocoa Powder 25g
  • ¼ teaspoon Salt
  • 1 stick Unsalted Butter 114g
  • ½ teaspoon Vanilla Extract
Chocolate Custard Filling
  • 3 Large Egg Yolks
  • 2 Large Eggs
  • 1 cup Granulated Sugar 200g
  • ⅓ cup Cornstarch 42g
  • ½ teaspoon Salt
  • 2 ½ cups Whole Milk 600ml
  • 1 ¾ cups Heavy Cream 400ml
  • 7 oz Dark Chocolate 200g, chopped
For Glazing (Optional)
  • 1 tablespoon Jam for brushing on top

Equipment

  • mixing bowl
  • Baking sheet
  • parchment paper
  • Microwave
  • Small Rolling Pin (optional)
  • Pastry Ring (or loose-bottomed cake pan)
  • Large Saucepan
  • Whisk
  • Sieve (optional)
  • Palette Knife
  • Plastic wrap
  • Sharp Knife
  • pastry brush

Method
 

Make the Pastry Crust
  1. Combine flour, icing sugar, cocoa powder, and salt in a bowl.
  2. Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper.
  3. Melt the butter and add it to the dry ingredients along with the vanilla extract, then mix until a smooth paste forms.
  4. Knead the paste lightly into a dough with your hands, for only 3 or 4 times.
  5. Flatten the dough onto the lined baking sheet into a large flat circle, slightly larger than your pastry ring.
  6. Bake for 10 minutes, or until the top of the pastry no longer looks shiny.
  7. Remove from the oven and immediately press the pastry ring into the baked pastry, leaving the ring in place.
Prepare the Chocolate Custard
  1. Whisk egg yolks, whole eggs, and granulated sugar vigorously for about 30 seconds until the mixture lightens slightly in color.
  2. Add cornstarch and salt to the egg mixture and whisk until smooth.
  3. Heat milk and heavy cream in a large saucepan over medium heat until steam begins to rise.
  4. Gradually temper the egg mixture by slowly whisking in small amounts of the hot milk/cream, then pour the entire mixture back into the saucepan.
  5. Cook over medium-low heat, whisking constantly until the custard boils and thickens for 1-2 minutes, reaching a consistency that coats the back of a spoon.
  6. Remove the custard from the heat and, if lumpy, pass it through a sieve.
  7. Add the chopped dark chocolate to the hot custard and continue whisking until completely melted and smooth.
Assemble and Bake the Flan
  1. Break off any excess pastry from around the pastry ring, leaving the perfect circular base.
  2. Lightly grease the inside of the pastry ring with butter.
  3. Pour the chocolate custard into the greased pastry ring, on top of the baked pastry base, and smooth the top with a palette knife.
  4. Bake for 50-60 minutes; the outside will be set, but the middle will still be very jiggly.
Cool and Finish
  1. Allow the flan to cool completely on the countertop, then cover with plastic wrap and transfer to the fridge to chill overnight.
  2. Once completely chilled, carefully remove the flan from the pastry ring, using a sharp knife or gentle heat if needed.
  3. For a shiny finish, melt 1 tablespoon of jam in the microwave for 20 seconds and brush a thin layer all over the flan.

Notes

If using a loose-bottomed cake pan instead of a pastry ring, ensure the base is well-sealed before pouring in the custard. Chilling the flan overnight is crucial for proper setting and texture. While apricot jam is traditional for glazing, any jam will work as the flavor is minimal.