Mini Chocolate Custard Tarts

16Jul07

mini-custard-choc-tarts.jpg

Yesterday I was meant to catch up with a friend for coffee and wanted to bring something sweet for us to share. Unfortunately, our plan to meet fell through, but it worked out in the end as I got to eat more tarts for myself! :) (don’t get me wrong, I’m not that greedy – I brought my friend a tart to her work this morning – love you Bree!)

I love eating Portuguese custard tarts and knew a chocolate variation would be almost as good. I found a recipe for Chocolate Custard Tarts in Bill Granger’s ‘Bill’s Open Kitchen’ and headed straight to the supermarket to buy some chocolate. Being a Sunday and all, I was glad that the recipe was an easy-peasy one and only took 25 minutes to prepare!

Mini Chocolate Custard Tarts

(recipe found in ‘Bill’s Open Kitchen‘ by Bill Granger)

55g caster sugar

3 large egg yolks

2 tablespoons cornflour

1 teaspoon vanilla extract

150g dark chocolate, grated or cut into tiny little pieces

185ml cream

2 sheets butter puff pastry* (defrosted)

icing sugar (to dust)

  1. Preheat your oven to 220°C.
  2. In a small saucepan, combine the egg yolks, caster sugar, vanilla extract and cornflour. Whisk until smooth. Add cream and 125ml water, mix until combined.
  3. Place the saucepan over medium heat and constantly stir with a whisk until thickened (this may take between 5 to 8 minutes – you may get bored, but do not get distracted). DO NOT leave the mixture to cook without stirring as you will end up with lumpy custard and ruin it all (if this does happen, you will mostly likely cry and have to start again).
  4. Dump the chocolate bits into the custard and furiously whisk until all the chocolate has melted and you end up with a smooth custard. Let it cool.
  5. Place the puff pastry sheets on top of each other and tightly roll up into a log. Cut 16 even pieces from the log and roll out into a 10 centimetre disc using a rolling pin. Using two 12-hole non-stick muffin trays, line 16 of the holes with the pastry rounds, being careful to tuck in the edges and to press down firmly (you don’t have to grease the tins since the pastry is laden with butter and they’ll easily slip out).
  6. Spoon the custard evenly into the 16 pastry shells (make sure the custard is cool or else the pastry will melt) and bake for approximately 20 minutes or until pastry is golden . Lick the bowl and spoon clean (this is mandatory).
  7. Let them cool for a little bit, dust with icing sugar and eat them while they are still warm.

* When taking the lazy option and buying pre-made puff pastry (which I do all the time), please please please use an all-butter puff pastry – it tastes 1000 times better than the fake pastry you find in your supermarket freezer. I like to use Carême butter puff pastry – it is absolutely fantastic – it’s melt in your mouth buttery and deliciously flaky. Carême produce a vanilla bean shortcrust pastry and a sour cream flaky pastry too. Try them when you’re short of time!

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One Response to “Mini Chocolate Custard Tarts”

  1. 1 elo

    Thanks for the tips! Those chocolate tarts look divine and in such short amount of time.


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