CHOCOLATE CUSTARD & GRAPE TARTS


COOKBOOK: Mag Recipe

Heaven…..I didn't want to share any of these! From the minute I started making these tarts I knew it was going to be 4 for me (to hide) and one for everyone else. The grapes just finished off this tart perfectly! Delicious and truly very easy to make. The consistency of the custard needs to be firm. It's very important that you add any extra cream gradually at the end to ensure that it doesn’t turn too soft.


Super delicious!

Enjoy

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RECIPE

Makes 8

PASTRY

1 1/2 cups plain flour

125g butter, chopped

1/4 cup caster sugar

1 large tablespoon cocoa powder, plus extra for dusting

1/2 teaspoon of salt

1/4 teaspoon cornflour

1 egg yolk

2 tablespoons water

CUSTARD

1/2 cornflour

600ml of fresh cream , plus extra 400ml if required

2/3 caster sugar

200g milk and /or dark cooking chocolate, chopped

6 egg yolks

1 cup red grapes, sliced in half

Pre-heat oven to moderate, 180C

Lightly grease eight 10cm tart pans with removable bases.

PASTRY

Process flour, butter, sugar, cocoa, salt and cornflour until it forms into crumbs. Add egg yolk, whisk and then add water. It should not be turning into dough like texture.

Roll dough between two sheets of greaseproof paper. Fold over and cut into 8 portions. With the palms of your hands, roll each portion into a ball and flatten. Place in the base of the tart pans. With your fingers or knuckles, spread the dough so it covers the sides of the pan to make it into a case.

Take some greaseproof paper, place it over the tart and fill up with rice (blind baking). Bake in moderate oven for 15mins. Remove from oven. Let it stand for 5mins and lift the paper of each tartlet carefully and dispose of the rice in a container or bowl. (if you’re storing the rice for your next blind baking, you need to cool it down completely)

NOTE: ensure you are cutting the greaseproof paper much large than the size of the pan. This will make it easier to lift and remove the rice. Rice which has been baked cannot be cooked. Keep it for future blind-baking in a seperate container.

CUSTARD

In a saucepan on low heat, whisk cornflour and a little cream to a smooth paste. Add and whisk remaining cream & sugar in batches and keep whisking continuously. Add the chocolate pieces and whisk until melted snd well combined. If custard is too think, add some extra cream (in small batches) and whisk until you have a custard consistency, the custard should coat the back of the spoon. Don't forget, you cannot remove what you have added!

Add the custard evenly in each tart and softly press down with the spoon. Bake in moderate for a further 15-20mins or until custard is set.

Remove from oven, allow it to stand for 5mins. Place the grapes carefully over the centre of each tart and dust a little cocoa powder over them. Let them stand for a further 10mins . They’re now ready to serve.












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