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Rich, creamy, and deeply chocolatey, this French Chocolate Custard Tart (or Flan Pâtissier au Chocolat) is a luxurious twist on a beloved French classic. Traditionally found in Parisian pâtisseries as a simple vanilla flan, this version adds a generous dose of dark chocolate for a dessert that feels both nostalgic and indulgent.

Baked in a cocoa shortcrust pastry, the filling is silky-smooth and just set — like the perfect cross between a chocolate pudding and a custard tart. It slices beautifully, making it a standout for dinner parties or a refined weekend treat.

This recipe is surprisingly simple to make at home, with ingredients you likely already have on hand — just allow time for it to chill before serving (it’s even better the next day). One bite and you’ll see why this elegant tart has become a Makana favourite!

Cocoa Shortcrust Pastry

135g all purpose flour

110g unsalted butter (room temperature)

20g white sugar

1 pinch salt

15g Makana's Unsweetened Cocoa Rouge

35g milk

1 egg yolk

Parisian Chocolate Flan

500g milk

150g cream

120g eggs (2 large or 3 medium)

130g sugar

50g corn flour

150g Makana's Bittersweet Chocolate Baking Chips

In a large bowl (or the bowl of a stand mixer), sift together the flour, cocoa and pinch of salt. Stir in sugar, then add the cubed butter (just soft, at room temperature). Using your fingertips or a paddle attachment, rub or mix until the mixture resembles coarse breadcrumbs. Work quickly to avoid warming the butter. Beat the egg yolk and milk lightly, then add it to the mixture. Mix gently until it starts to come together. If it’s too dry, add 1 tsp of milk at a time, just until the dough holds when pressed.

Turn the dough onto a clean surface and gently knead once or twice to bring it into a ball — but don’t overwork it. Flatten into a disc, wrap in cling film, and refrigerate for at least 1 hour, or up to 24 hours.

Once chilled, roll out on a lightly floured surface to 3–4 mm thick. Line your tart ring or tin, gently pressing the dough into the corners. Trim excess, prick the base with a fork, and chill again for 30 minutes before filling.

Preheat your oven to 180°C. In a medium saucepan, combine the milk and cream (add ½ tsp vanilla paste if you'd like). Brind to a simmer over medium heat. Meanwhile, in a separate bowl, whisk together the eggs, sugar and cornstarch until smooth and pale.

Once the milk mixture is hot, slowly pour it over the egg mixture in a thin stream, whisking constantly to temper. Return everything to the saucepan. Cook over medium heat, whisking continuously until it thickens like a pastry cream. Remove from heat and add Makana's Bittersweet Chocolate Baking Chips. Stir until completely melted and smooth.

Pour the warm custard into the prepared tart shell. Smooth the top with a spatula. Bake for 35–40 minutes, or until the top is slightly puffed and lightly cracked but the center still has a gentle wobble.

Let the tart cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight. This allows the custard to set fully and develop its texture.

Unmold carefully. Slice with a hot knife for clean edges. Serve chilled — optionally with a dollop of whipped cream or a few fresh berries.