I love Bill Granger's recipes and this has to be one of his best. So here it is converted for TMX.
Ingredients
3 egg yolks
55 gms caster sugar
2 tablespoons corn flour
1 teas vanilla extract
185 gm cream
1 cup dark choc grated (170g)
2 sheets puff pastry
icing sugar for decorating
Preheat oven to 220 c. If using frozen puff pastry leave out to thaw.
Grate dark choc by whizzing in TMX on sp 5 for 10 or more secs and remove from TMX. Place egg yolks, sugar, corn flour and vanilla in TMX on sp 7 for 15 secs until smooth. Add cream and 125 gms water and whisk again on 60c, sp 3 for about 5 mins to see if the sauces has thickened. I used UHT low fat cream and so I had to add a little extra corn flour and let it cook for a few more minutes. Add grated choc and cook for an extra 15 sec on speed 3 until the custard and choc are well and truly mixed.
Place the 2 sheets on top of each other and roll tightly like a swiss roll. Then cut into 1 cm wide slices and roll out to 10 cm diameter (to fit your muffin tin) Place these in your greased muffin tin and leave in freezer for 10 mins. Take it out, pour the custard choc mix in tarts and bake for 20 mins. Leave to cool in baking container for another ten mins before sprinkling icing sugar on top and serving. It is delish. Makes 18 gorgeous little tarts. Perfect for morning or afternoon tea! They freeze well!
members' comments
Courton - This is seriously yummy! Very moreish!!
Shazzy - Have made these and they are yummy. Thanks for the conversion courton.
Zilla - They were delicious! I love a fool proof recipe. Will def make again.
JulieO - These are really nice and quick. Loved the rustic pastry bases, no trying to get them perfect. I had some chopped roasted almonds left over from something else so I sprinkled them on top instead of icing sugar. Great conversion Courton.
KarenH - Wow Julie - they look great! I have done one batch and although they taste great, they don't look as good as yours. The choc filling bubbled up and over the top of the tart cases a bit. I am not sure if I had the oven too hot (it was set at 220, but it is a new oven and I'm not familiar with it yet). But the pastry wasn't burnt. When I opened the oven door, the choc mix was really bubbling away. Maybe I didn't let the custard cool enough before filling the cases. It was lukewarm, but not stone cold. What do you think I should do with the next batch? Cooler oven, cook for less time, or cool the custard more.
courton - Sprinkle lots of icing sugar and you will find it looks fine. With the second lot, I would try a slightly cooler oven and cool the custard a bit more (and pour less into the tarts).
fruity - After making these and following the instructions with the pastry, I can't see the need to do that, next time I will just cut circles out of the pastry.
