50 g Lindt dark chocolate.
1 generous Tablespoon of instant coffee.
3 egg yolks
115 g caster sugar
2 tablespoons of cornflour
230 g cream
170 g milk
2 teaspoons vanilla
1 sheet ready rolled Puff pastry.
Instructions for custard.
Zap chocolate until powder. 10 seconds/ speed 9
Add remaining ingredients EXCEPT pastry.
Mix speed 5 / 5 seconds
Cook 13 minutes/ 90 degrees/ speed 1 1/2
When cooked, zap again speed 5/5 seconds. ( this ensures any thick custard around the blades is mixed in )
Pour into a container and press cling wrap onto surface of custard to prevent a skin forming.
Keep refrigerated until ready to use.
To make Puff pastry cases, ( set oven at 200 to heat while making cases. ) there is no need to precook cases.
Remove 1 sheet of pastry from freezer.
Place on bench , no flour as it will prevent the pastry bonding.
When semi thawed, cut in half to form 2 equal rectangles.
Place one rectangle on top of other and press gently together.
Roll up firmly from short end.
Cut into 12 small disks.
Flour the bench.
One at a time, roll each disk to 9/10 cm. fit into cupcake hole. They should be flush with top edge.
( if pastry has become very soft, pop into fridge to firm up. )
Pour custard into each hole being careful not to over fill.
Bake for 20 minutes. Check after 15 minutes.
They will rise in oven and then flatter out as they cool.
Allow to cool for 5 minutes before removing to a cooling rack.
Without the chocolate and coffee, this is the recipe for Portuguese Custard Tarts.
I use Bill Granger’s method for the pastry cases as it provides a thin crisp base.
Meringue topping can be added after baking as can a piped swirl of cream. They are nicest when slightly warm. They keep well in a sealed container in the fridge for 2 days.