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Lisbon Cocoa Custard Tart

A 9:16 storyboard, 88 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Warm kitchen, oven tick, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Lisbon Cocoa Custard Tart, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Lisbon Cocoa Custard Tart. Lisbon Cocoa Custard Tart keeps the cocoa in the dough, not only on top, and it is baked by weight so the batch repeats. Here is the whole thing, one move at a time.

    On screen. Lisbon Cocoa Custard Tart

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Lisbon Cocoa Custard Tart, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Lisbon Cocoa Custard Tart. Lisbon Cocoa Custard Tart keeps the cocoa in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Lisbon Cocoa Custard Tart

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out all-purpose flour, unsalted butter, water, kosher salt, granulated sugar. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Oven, Pie plate or sheet pan, Rolling pin, Scale, Mixing bowls, Parchment, Cooling rack, Oven thermometer.

    On screen. Oven · Pie plate or sheet pan · Rolling pin

  5. Scene 5 · step · 6s

    Step 1

    Shot. Lisbon Cocoa Custard Tart: step 1. Natural window light, ivory linen, no text, no logo.

    Voiceover. Heat the oven to 400°F / 204°C. Weigh the crust and filling for Lisbon Cocoa Custard Tart. Lisbon Cocoa Custard Tart keeps the cocoa in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Heat the oven to 400°F / 204°C. Weigh the crust…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Lisbon Cocoa Custard Tart: step 2. Natural window light, ivory linen, no text, no logo.

    Voiceover. Rub cold butter into the flour and salt until you see pea-sized bits. Add ice-cold water just until the dough holds. Chill it for 20 minutes.

    On screen. Rub cold butter into the flour and salt until…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Lisbon Cocoa Custard Tart: step 3. Natural window light, ivory linen, no text, no logo.

    Voiceover. Roll the dough and line the pan. Fold the cocoa with the sugar and starch so the fruit is coated, then fill.

    On screen. Roll the dough and line the pan. Fold the cocoa…

  8. Scene 8 · step · 6s

    Step 4

    Shot. Lisbon Cocoa Custard Tart: step 4. Natural window light, ivory linen, no text, no logo.

    Voiceover. Crimp or fold the edge. Cut a vent if the top is covered. Lisbon Cocoa Custard Tart needs that vent or the steam makes the crust soggy.

    On screen. Crimp or fold the edge. Cut a vent if the top…

  9. Scene 9 · step · 7s

    Step 5

    Shot. Lisbon Cocoa Custard Tart: step 5. Natural window light, ivory linen, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Bake 46 min in real time.

    Voiceover. Bake at 400°F / 204°C for about 46 minutes. The crust of Lisbon Cocoa Custard Tart is brown at the edge, and the filling bubbles slowly in the center.

    On screen. Bake at 400°F / 204°C for about 46… · Bake 46 min

  10. Scene 10 · step · 6s

    Step 6

    Shot. Lisbon Cocoa Custard Tart: step 6. Natural window light, ivory linen, no text, no logo.

    Voiceover. Cool Lisbon Cocoa Custard Tart until the filling stops flowing, at least 30 minutes, before you slice.

    On screen. Cool Lisbon Cocoa Custard Tart until the…

  11. Scene 11 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. The crust of Lisbon Cocoa Custard Tart is brown at the edge, and the filling bubbles slowly in the center.

    On screen. Doneness

  12. Scene 12 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Lisbon Cocoa Custard Tart browns before the center is done. Tent the top with parchment and keep baking until the doneness cue is true in the center. Lisbon Cocoa Custard Tart comes out dense, sunk, or dry. Mix only until the flour disappears, weigh the fat and liquid, and take it out at the cue rather than by the clock alone.

    On screen. Common fixes

  13. Scene 13 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Lisbon Cocoa Custard Tart. Refrigerate custard and fresh-fruit fillings the same day and eat them within 3 days. A fruit crisp without custard can sit covered overnight.

    On screen. Storage

  14. Scene 14 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 243 calories, with 3.4 grams of protein. Pai marks it Indulgent.

    On screen. 243 kcal · 3.4 g protein · Indulgent

  15. Scene 15 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 8 pieces. Eat while it is at its best.

    On screen. Lisbon Cocoa Custard Tart

  16. Scene 16 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Lisbon Cocoa Custard Tart from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.