Boston Cream Tart

Ingredients

Heavy cream

1 cup

Semi-sweet chocolate

8 ounces, chopped

Vanilla extract

1 teaspoon

Milk

2 cups

Cornstarch

1/4 cup

Granulated sugar

3/4 cup

Egg yolks

4 large

Tart shell

1 (9-inch) tart shell, pre-baked

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the tart shell according to the recipe instructions, baking until golden and fully cooked. Allow to cool completely.
3. In a medium saucepan, whisk together the egg yolks, granulated sugar, and cornstarch until well combined and smooth.
4. Gradually whisk in the milk until the mixture is uniform.
5. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
6. Remove from heat and stir in the vanilla extract for added flavor.
7. Pour the custard into the prepared tart shell, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until the custard is fully set.
8. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped semi-sweet chocolate.
9. Let the mixture sit for a minute, then stir until smooth and well combined, forming a ganache.
10. Pour the chocolate ganache over the chilled custard layer, spreading it evenly with a spatula.
11. Refrigerate for another hour, or until the ganache is set.
12. Slice into wedges and serve the Boston Cream Tart chilled. Enjoy every luscious bite!