will set the fat crystals very hard and the custard will lose some of its creamy texture If you must refrigerate this tart, do not top with the nougatine crisp, as it would get soggy in the refrigerator Whenever you plan on serving it, let it come to room temperature for 2 hours without the nougatine crisp and then place it in a 400°F/200°C oven for 30 seconds only This will slightly soften the upper layer of the custard so that you can stick the nougatine crisp on top JACQUY’S TAKEAWAYS >> VARIATIONS: You can flavor the chocolate custard filling with vanilla beans, coffee beans, tea, or whole spices I prefer to use the flavor in pieces instead of in powder or extract form, as this will bring the best flavor and will not result in a grainy texture The best way to infuse the flavors is to crush them and add them to the hot milk and cream, but you would have to add an additional 20 grams of milk to the recipe, as some of the milk would be retained in the whole pieces Remember that the chocolate flavor is king in this ... texture The best way to infuse the flavors is to crush them and add them to the hot milk and cream, but you would have to add an additional 20 grams of milk to the recipe, as some of the milk...crisp and then place it in a 400°F/200°C oven for 30 seconds only This will slightly soften the upper layer of the custard so that you can stick the nougatine crisp on top JACQUY’S... can flavor the chocolate custard filling with vanilla beans, coffee beans, tea, or whole spices I prefer to use the flavor in pieces instead of in powder or extract form, as this will bring the best