Chocolate Custard Tarts

Prep: 30 mins | Cook: 25 mins | Total: 55 mins | Quantity: 6 tarts

Ingredients

Instructions

1. Start with the pastry - put the flour and diced butter into a large bowl. Using just your fingertips 'rub' the butter into the flour, breaking it into smaller pieces until you have a mixture that resembles sand or breadcrumbs
2. Stir in the sugar then add around half the cold water, bringing the mixture together with your hands. Add more water as needed until you have a smooth dough. Wrap in foil or cling film and put in the fridge for 30 minutes
3. Unwrap the dough and roll out on a lightly floured surface. Over 2 - 3 rolls turn the pastry, dusting underneath and the top as needed to stop it sticking
4. Roll out to a large rectangle just a few millimetres thick
5. Using something larger than your tart tins as a template, lay onto your pastry and use a sharp knife to cut round it (see note 1). Get as many circles as you can out of the first roll of the pastry
6. Carefully lift the pastry into the tin, draping over the sides and push into the tin so that all the sides are covered. Use a knife or roll over the top of the tin with a rolling pin to remove the excess overhanging pastry
7. Re-roll the pastry, cut and line the tins till you have all 6 tins done
8. Prick the base a few times with a fork and put the tins onto a tray or a couple of trays depending on the size
9. Put the tins in the freezer for 30 minutes. Alternatively, chill for 15 minutes then blind bake in a preheated oven 180 Fan / 200 C / 400 F / Gas 6
10. If you're baking from chilled cook them for 20 minutes until golden and crisp
11. If you're baking from frozen cook them for 25 minutes until golden and crisp
12. Remove from the oven when cooked and set aside to cool while you make the custard (see note 2)
13. Pour 1 cup (220 ml) of the almond milk and the white part of the coconut milk (see note 3) into a medium saucepan
14. Bring to a simmer over a medium heat
15. Into a small bowl or mug put the other 1/2 cup (110 ml) of almond milk and whisk in the cornflour until you have a smooth, thick paste
16. When the milks are just about boiling reduce the heat then whisk in the sugar then the cornflour mixture
17. Whisk continuously for just a few moments until you have a thick custard
18. Remove from the heat and whisk in the chocolate. It may make your custard look lumpy but there are lumpy bits in the Doisy & Dam chocolate!
19. Spoon or pour evenly into your 6 tart bases
20. Leave to cool slightly before putting in the fridge to cool and set completely - around an hour
21. To serve you can top with grated chocolate, a cluster of fresh fruits or drizzle with melted chocolate

Notes

• I used 5 inch (12 cm) tart tins and used a 6 + 1/2 inch (17cm) side plate as the template to cut round
• Don't be tempted to save time and make the custard while the tart bases are cooking - it may set too much to pour evenly and develop a skin!
• When you open a tin of coconut milk it's usually separated into a thick white part and a cloudy watery part. You only want the thick white part for this recipe. The cloudy watery part is great in smoothies and soups though!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-custard-tarts/