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Dark Chocolate Custard Tarts




Source of Recipe


Western Star E-meals Issue 117


List of Ingredients




3 Egg yolks
55g Castor Sugar
2 Tbsp Corn flour
1 Tsp Vanilla Essence
185ml Cream
150g Dark Chocolate, grated
2 Sheets Puff Pastry




Recipe



Preheat the oven to 220C. Place the eggs, sugar, corn flour and vanilla into a bowl and whisk until smooth. Add the cream and ½ cup of water and continue whisking. Place this mixture in a saucepan over a low to medium heat and continuously stir until the mixture is thickened.

Remove from the heat, add the grated chocolate and keep stirring until the chocolate is melted.

Place the puff pastry sheets on top of each other, roll up and then cut into 1cm wide slices. Roll out into 10cm rounds and place in a lightly greased 6 or 12 hole muffin tin. (The pastry makes enough for 18). Chill in the freezer for 10 minutes.

Once chilled, evenly divide the chocolate mixture into each of the shells and bake for 20 minutes or until the pastry is golden.

Cool for 10 minutes before serving, dusted with icing sugar.