Chocolate Pudding Tart Filling

Another less-than-perfect recipe in terms of professionality since it was my first try on pudding sauce... But the experiment was fun and the result actually turned out satisfying (you can never go wrong with chocolate right?). The filling was rich, saucy, with a note of espresso. I could have just dig in the pudding straight away... but what about filling it in the flaky "shortbread" crust? You will love the contrast and harmony in both flavor and texture.

Ingredients                                                                           

1. 1/3 cup powdered sugar
2. 3 tablespoons cornstarch
3. 1 tablespoon grounded espresso dissolved in 1/4 cup hot water
4. 1 whisked egg yolk
5. 1 tablespoon unsalted butter
6. 1 cup semi-sweet chocolate chips
7. 1/4 cup bittersweet chocolate chips
8. 1 cup heavy cream
9. 3 tablespoons whipped cream cheese mixed with 1 tablespoon milk

Instructions

                                                                          

1. Combine ingredient 1-3 in a saucepan.

2. Pour the espresso through a sifter into the dry ingredients. Mix in Ingredient 4 and 5.

3. Place the saucepan on small to medium heat, gradually pour in the cream (about a quarter cup at a time) and constantly stirring with a spatula.

4. When the mixture starts to thicken, add in Ingredient 6, 7, and 9. Continue stirring until smooth.

5. If serving alone, chill the pudding sauce at room temperature or refrigerate until settled.

6. If serving as a tart filling, spoon the sauce into baked tart crust then let chill until settled.

*Detailed picture instructions below.

Whisk cornstarch with sugar in a saucepan.

Pour the espresso liquid into the dry through a sifter.

Whisk together with the egg yolk.

Add in the butter.

Whisk until well mixed.

Pour in 1/4 cup of heavy cream and continue whisking.

Place the saucepan on small to medium heat. 

Stir the mixture with a spatula.

Add in another quarter cup of cream. 

Continue stirring.

Add in the chocolate and the rest of the cream.

Still stirring! Add the cream cheese mixed with milk. 

Mix until smooth then take the pan away from the heat.

Let chill a bit. Spoon the pudding sauce into tart crusts. 

(See the recipe for the crispy tart crust.)

Once completely chilled, set in the refrigerator for about 30 minutes-1 hour.

Sprinkle some coconut shreds or anything you would like on your tart and serve!

Rich, decadent, bittersweet, buttery... it's all about the chocolaty goodness.

Epilogue

It's not a fully-developed recipe but I still decided to put it up here. I will definitely try again just because it tastes soooo good. Please come back for other recipes/experiments coming up in the future! Thank you for staying with us :)

*Photos shooted by Chloe Zhang.

 Photos & text edited by Anzen.