Chocolate Custard Tart with Carmel Popcorn

Chocolate Custard Tart with Carmel Popcorn

Recipe by: Lentswe Bhengu
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This is a fail proof chocolate torte for the anxious baker. It plays out all textures against one another, the soft crust of the base against smooth and rich filling along with the playful crunchy soft sweet popcorn.

Frollo Base

200g Butter
160g C Sugar
40g Yolks
300g Flour
1 Tbs Royal Baking Powder


  1. In a mixer, cream the butter and sugar with paddle. Add the yolks followed by the flour and baking powder
  2. Once combined, form the dough into a ball, wrap with cling wrap and rest in the fridge for an hour before rolling out
  3. On a floured surface roll out to 2mm 
  4. Blind bake at 150 degrees Celsius for 10 minutes
  5. Brush with Chocolate once cooled

Choc Torte

125g Water
225g Butter
288g Sugar
338g Chocolate (65%)
5 Eggs
95g Sugar


  1. Preheat the oven to 175 degrees celcius
  2. Over medium heat in a saucepan, bring the water, butter and sugar to heat and pour over chocolate
  3. In a bowl whisk the eggs and sugar till ribbon stage then fold in the melted chocolate mixture
  4. Pour the chocolate mixture into the cooled pastry case
  5. Bake at 175 Degrees celcius in a water bath
  6. Allow to cool in the water bath, then cool in the fridge

Caramel Popcorn

 10 Cups of Popped Popcorn
1 Cup Butter (Sweet Cream Salted)
1 Cup Light Brown Sugar
2 tsp. Vanilla
1 Tbs. Royal Baking Powder


  1. Make popcorn.
  2. Salt popcorn and set aside.
  3. Melt 1 cup of butter in a medium saucepan over medium heat.
  4. Add 1 cup of brown sugar and stir until thoroughly mixed.
  5. Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
  6. When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
  7. Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
  8. Continue to boil for one addition minute and then add the baking powder.
  9. Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
  10. Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
  11. Let the popcorn cool.
  12. Serve.

Equipment List:

Pastry Cases – Pie Dish* 2 (22cm), Cling Wrap, Baking beans , Rolling Pin, Access to Fridge, Mixing bowl, Ice, 
Kitchen Aid/ Electronic Mixing Tool, Mixing Bowls, Whisk, Stick Blender
Frying Pan, Oven

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