Name: Mocha custard tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 sheets frozen shortcrust pastry; 100 gram milk chocolate, chopped; 3/4 cup cream; 2 teaspoon instant coffee; 2 eggs; 2 tablespoon caster sugar; 1 teaspoon vanilla extract; cocoa powder, for dusting

Ingredients

2 sheets frozen shortcrust pastry

100 gram milk chocolate, chopped

3/4 cup cream

2 teaspoon instant coffee

2 eggs

2 tablespoon caster sugar

1 teaspoon vanilla extract

cocoa powder, for dusting

Method

1.Preheat oven to hot, 200°C. Lightly grease a 12-hole muffin pan.

2.Using a 10cm cutter, cut 4 rounds from each pastry sheet. Ease rounds into prepared pan. Prick base and bake for 10-15 minutes, until golden.

3.Meanwhile, combine the chocolate, cream and coffee in a small saucepan. Stir over a low heat for 2-3 minutes, until smooth.

4.In a medium bowl, Whisk eggs, sugar and vanilla until combined. Gradually whisk in hot cream mixture, to prevent curdling.

5.Place bowl over a saucepan of gently simmering water. Cook, stirring, for 8-10 minutes until custard mixture thickens slightly and coats the back of a spoon. Cover surface with plastic wrap to prevent a skin from forming. Cool to room temperature, then chill until cold.

6.Spoon custard into pastry shells. Serve dusted with a little cocoa powder.

Fill tarts with custard just before serving.
Note

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Ingredients

Method

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