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!
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I actually thought the chocolate crust worked well since it wasn’t very sweet – but I agree that the whipped cream helped defuse the chocolate a little bit for those who aren’t as overwhelmingly into chocolate as I am! 🙂
Look very very chocolatey! I’m a procrastinator and am going home to try my hand at this!
I don’t think you can go wrong with any crust here – it’s all good!
Your tart looks wonderful. I loved the cream!
Wow…your filling looks very smooth. I didn’t think it was too rich with the chocolate crust, but I do think the whipped cream really evened out all of the chocolate.
Yours looks great! It was definitely very rich! I liked the whipped cream topping, and I do think it really cut the chocolate 🙂
I’m a total fan of chocolate cream pie, so your adaptation is right up my alley. Your pie looks fantastic!