Spoil yourself with these decadent chocolate tarts. Store in an airtight container in the fridge and they will last for a week. Top with a bit of lightly whipped cream.
CHOCOLATE CUSTARD TARTS WITH FRUIT RECIPE
Makes 12
Pastry
1 ½ cups flour
100g butter
2 Tbsp caster sugar
1 egg yolk
1 tsp vanilla
2 Tbsp cold water
Filling
3 egg yolks
½ cup sugar
1 tsp vanilla
2 Tbsp cornflour
¾ cup cream
1 cup chopped dark chocolate
Fruit, to serve
- Preheat an oven to 180C.
- Firstly, make the pastry cases. Place the flour, butter and sugar in a food processor, blitzing to a fine breadcrumb texture. Add the egg, vanilla and water and blitz to form a dough. Roll on a lightly floured bench to 5mm thick. Cut 12 circles to fit a large muffin tray. Bake blind for 15 minutes. Remove and turn the oven down to 170C.
- To make the custard, whisk the egg yolks, sugar, vanilla and cornflour until light and creamy. Warm the cream and whisk into the mixture. Place in a clean pot, whisking as it heats through until it starts to thicken and you have a lovely smooth custard. Remove from the heat and add the chocolate.
- Let it sit for a couple of minutes then stir until smooth. Spoon the chocolate custard into the tart tins. Bake for 15 minutes. Remove and cool completely.
- Serve with your favourite seasonal fruit.
