Chocolate Custard Tarts Recipe

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Ingredients

  • 3 sheets frozen puff pastry, partially thawed
  • 1/4 cup cocoa powder
  • 6 egg yolks, lightly beaten
  • 1/2 cup caster sugar
  • 2/3 cup thickened cream
  • 1 teaspoon vanilla extract
  • Icing sugar, to dust

Directions

Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan. Dust pastry sheets with 1 tablespoon cocoa. Using a 9cm cutter, cut 12 rounds from pastry. Line prepared holes with pastry, cocoa-side down. Whisk egg, caster sugar, remaining cocoa, cream and vanilla in a medium bowl. Strain mixture through a fine sieve. Pour into pastry cases. Bake for 20 minutes or until custard is just set and pastry is golden. Cool. Dust with icing sugar. Serve.

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