Chocolate Chip Vanilla Tart

One of the most classic flavors combination I can think of is vanilla and chocolate. In my opinion, these two flavors combine absolutely perfectly. The vanilla brings the sweetness, the chocolate balances it with a bit of bitterness of cocoa beans – and together this is just magic.

This next tart combines chocolate and vanilla perfectly together, so if you like chocolate and vanilla – do not miss it. This chocolate vanilla tart is made of a golden buttery crust filled with chocolate cream and topped with chocolate chip vanilla pastry cream. It’s delicious and kids will love it too.

I made it as individual mini tarts, but you can definitely prepare the recipe as one 24 cm round tart (baking time will last a bit longer in this case). Either way – it’s a great dessert for chocolate and vanilla lovers.

Ingredients
For the crust:

• 150 grams (1 cup + 1 tbsp.) all-purpose flour
• 100 grams (1/2 cup) cold butter cut into cubes
• 40 grams (4 tbsp.) sugar powder
• Pinch of salt
• 1 egg yolk
• 1-2 tablespoons of milk as needed

For the chocolate cream:

• 200 grams dark chocolate
• 250 ml. (1 cup) whipping cream
• Pinch of salt

For the chocolate chip vanilla pastry cream:

• 500 ml. (2 cups) milk
• 1 teaspoon vanilla bean paste or seeds of 1 vanilla pod
• 4 egg yolks
• 140 grams (3/4 cup) sugar
• 50 grams (5 tbsp.) cornstarch
• 250 ml. (1 cup) cold whipping cream
• 150 grams of dark chocolate finely chopped (or mini chocolate chips)

For decoration:

• Chocolate chips

Instructions
Crust:

1. In a food processor with a steel blade, put flour, butter, sugar powder, vanilla and salt and process until a crumbly mixture is obtained.
2. Add the yolk and continue to process until large chunks of dough form. If the dough does not combine into large lumps - gradually add a little milk.
3. Transfer the dough to a lightly floured work surface and flatten into a disc shape.
4. Wrap in plastic wrap and cool in the refrigerator for about an hour.
5. On a floured surface roll out the dough about 3-4 mm thick and place into the pan (or individual tart molds). Make sure to form a right angle between the sides and the bottom of the crust in order for the crust edges to remain high while baking.
6. Pierce the base of the crust with a fork and cool in the freezer for about 30 minutes.
7. Preheat oven to 170 degrees.
8. Blind baking: place a small sheet of crumpled baking paper on each mini tart and fill with dry legumes or special baking weights.
9. Bake in this way for 10-12 minutes (or about 20 minutes for a large tart).
10. Remove the weights and continue to bake for another 8-10 minutes until the mini tarts are uniformly golden (or about 10-15 minutes for a large tart).
11. Cool completely at room temperature.

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