This week's TWD recipe for Chocolate Cream Tart was chosen by Scrumptious Photography. I actually made this about a month ago, but didn't have any pictures so I made it again. I don't have a tart pan so I made it into a pie. The custard is simple- whisking egg yolks and sugar, and adding hot milk. Bring to a boil and cook for a couple minutes: Then add melted chocolate and butter to create a (REALLY) chocolatey, rich, smooth custard:
The first time I made this, I used the chocolate crust as in the recipe, but I remember thinking that 7 oz. of chocolate seemed like a lot, so I used 5 oz. instead. This time, I used a regular crust, but forgot that 7 oz of chocolate seemed like a lot so I used the entire 7 oz.Normally, I would say there's no such thing as too much chocolate, but the size of the slice in this picture was too big. This was RICH! I can't imagine how chocolatey this was with the chocolate crust, too. I also omitted the whipped cream since we didn't have any. Next time, I would cut back on the chocolate again and include the whipped cream since that would probably tone it down. Check out Kim's blog for the recipe!