Chocolate milk makes a silky custard for a buttery crust, no cocoa powder needed. The dairy and sugar are already built in, so this is really just eggs and cream folded into what you have. It's a small, rich tart that takes one pan and an oven, and gets dinner on the table while feeding two.

Serves 2. 45 minutes, 15 at the stove.

About 760 calories a serving, 13 g protein, 52 g carbohydrate, 56 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 4 tablespoons melted butter with 1/2 cup flour and 1/4 teaspoon salt until the texture is wet sand. Press it into a 9-inch tart pan or small cast-iron skillet to cover the bottom and come 1/2 inch up the sides. Bake at 375°F [190°C] for 10 minutes until light golden.10 min
2. While the crust bakes, whisk 2 eggs with 1 tablespoon sugar until pale. Add 1 1/2 cups chocolate milk and 1/4 cup heavy cream, whisking until smooth. Chop 2 ounces chocolate into small pieces and stir into the custard.
3. Pour the custard into the warm crust. Bake at 325°F [160°C] for 15 to 18 minutes until the custard is set at the edges but still jiggles slightly in the center when you move the pan.17 min
4. Cool on a rack for 5 minutes before serving warm, or cool completely and chill.

Note Swap the chocolate milk for regular whole milk if you stir in 2 tablespoons cocoa powder with the eggs. Leftovers keep covered in the fridge for two days. Serve with vanilla ice cream or whipped cream and strong coffee.