I love making these Chocolate Egg Tarts because they bring together the classic richness of custard with the deep flavor of chocolate. They’re simple to prepare, yet look and taste like something from a bakery.
Chocolate Egg Tarts
I always enjoy this recipe because the crispy tart shells and silky chocolate filling make the perfect dessert for any occasion. Whether it’s for afternoon tea or a sweet treat after dinner, these tarts never fail to impress.
Why you‘ll love this recipe
- Combines the creamy custard texture with the richness of chocolate
- Beginner-friendly and easy to prepare at home
- Great for sharing with family or enjoying as an indulgent snack
- Can be served warm for a gooey center or chilled for a firmer bite
Ingredients:
Tart Base
- 6 tart shells (ready-made, thaw frozen ones for 10 minutes before use)
Custard Filling
- 1 egg (room temperature)
- 1 egg yolk
- 20g granulated sugar (adjust to 15g if preferred)
- 70g milk
- 70g heavy cream (30%+ fat)
- 10g condensed milk
- 60g chocolate chips
Decoration
- 50g dark chocolate (chopped finely)
- cocoa powder, as needed
- assorted chocolate pearls
Instructions:
Step 1 – Prep Ingredients (5 minutes)
Chop the dark chocolate into small pieces and set aside. If using chocolate callets, you can skip chopping.
Step 2 – Make Custard Filling (10 minutes)
In a clean mixing bowl, whisk together 1 egg and 1 egg yolk.
Add sugar, milk, heavy cream, and condensed milk. Mix until smooth.
Strain the mixture through a fine sieve to remove lumps for a silky texture.
Step 3 – Assemble & Bake (20 minutes)
Preheat oven to 200℃ (392℉) for 10 minutes, top and bottom heat.
Place 10g chocolate chips in the bottom of each tart shell.
Pour custard filling into tart shells until 80% full.
Bake for 20 minutes. Check in the last 5 minutes—cover with foil if browning too quickly.
Step 4 – Decoration (5 minutes)
Make the Chocolate Ganache: Place the reserved 50g of chopped chocolate in a small heatproof bowl. Melt it over a double boiler (or a bowl set over a pot of simmering water, ensuring the water doesn’t touch the bowl and the temperature stays below 60°C / 140°F). Stir until smooth and lump-free. Let it cool slightly (so it doesn’t melt the tart surface when drizzled).
Once tarts are out of the oven, let them rest for 1 minute. Drizzle melted chocolate on top.
Sift a thin layer of cocoa powder over the tarts to create the classic “dirty” look. You can also decorate with assorted chocolate pearls.
For an extra touch, you can pipe the chocolate ganache in a grid pattern or random lines over the pearls.
Serve warm for a molten center, or reheat 10 seconds in the microwave to bring back gooeyness.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes, you can make them in advance and store in the fridge. Reheat briefly in the microwave before serving.
Q: Can I use milk chocolate instead of dark chocolate?
Yes, though the flavor will be sweeter and less intense. Adjust sugar if needed.
Q: Do I need to use tart shells?
Using ready-made shells saves time, but you can make homemade tart pastry if you prefer.
Q: Can I freeze these tarts?
Yes, freeze after baking and thaw at room temperature before reheating.
Easy Chocolate Custard Tarts
Ingredients
Tart Base
- 6 tart shells ready-made, thaw frozen ones for 10 minutes before use
Custard Filling
- 1 egg room temperature
- 1 egg yolk
- 20 g granulated sugar adjust to 15g if preferred
- 70 g milk
- 70 g heavy cream 30%+ fat
- 10 g condensed milk
- 60 g chocolate chips
Decoration
- 50 g dark chocolate chopped finely
- cocoa powder as needed
- assorted chocolate pearls
Instructions
- Step 1 – Prep Ingredients (5 minutes)
- Chop the dark chocolate into small pieces and set aside. If using chocolate callets, you can skip chopping.
Step 2 – Make Custard Filling (10 minutes)
- In a clean mixing bowl, whisk together 1 egg and 1 egg yolk.
- Add sugar, milk, heavy cream, and condensed milk. Mix until smooth.
- Strain the mixture through a fine sieve to remove lumps for a silky texture.
Step 3 – Assemble & Bake (20 minutes)
- Preheat oven to 200℃ (392℉) for 10 minutes, top and bottom heat.
- Place 10g chocolate chips in the bottom of each tart shell.
- Pour custard filling into tart shells until 80% full.
- Bake for 20 minutes. Check in the last 5 minutes—cover with foil if browning too quickly.
Step 4 – Decoration (5 minutes)
- Make the Chocolate Ganache: Place the reserved 50g of chopped chocolate in a small heatproof bowl. Melt it over a double boiler (or a bowl set over a pot of simmering water, ensuring the water doesn't touch the bowl and the temperature stays below 60°C / 140°F). Stir until smooth and lump-free. Let it cool slightly (so it doesn't melt the tart surface when drizzled).
- Once tarts are out of the oven, let them rest for 1 minute. Drizzle melted chocolate on top.
- Sift a thin layer of cocoa powder over the tarts to create the classic "dirty" look. You can also decorate with assorted chocolate pearls.
- For an extra touch, you can pipe the chocolate ganache in a grid pattern or random lines over the pearls.
- Serve warm for a molten center, or reheat 10 seconds in the microwave to bring back gooeyness.
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