Chocolate custard tart

This sounds very rich, but definitely not. 

Serve: 8 - 10
Time: 1 hour + chilling

Ingredients:
For the pastry:

• 125 g cold butter
• 250 ml cake flour
• 80 ml icing sugar
• 60 ml ground almonds
• 60 ml cocoa powder
• 1 egg yolk

For the custard filling:

• 125 ml milk
• 125 ml cream
• 1 egg
• 1 egg yolk
• 60 ml sugar
• 200 g dark chocolate, melted

Method:

1. For the pastry, process the butter, flour, icing sugar, almonds and cocoa until the mixture resembles breadcrumbs. Add the egg yolk and process until the mixture just comes together.
2. Turn out onto a lightly floured surface and gently knead until smooth. Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to 4 mm thickness. Line the base and sides of a 23 cm round, fluted tart tin (with removable base). Refrigerate for 15 minutes.
4. Line the pastry with scrunched baking paper and fill with dry beans. Bake for 10 minutes. Remove beans and paper. Reduce oven to 160°C. Bake for about 5 minutes or until the pastry is just cooked.
5. For the custard, heat the milk and cream on low. Bring to a boil and remove from heat immediately.
6. Whisk together the egg, yolk and sugar and pour over the milk mixture, whisking to combine. Stir in the chocolate.
7. Strain the mixture through a fine sieve and pour into the cooled tart shell. Bake for 25 minutes or until the filling has set. Remove from the tin once cooled.

Credit: Your Family