Chocolate and pistachio custard tarts
Browsing though a cookery section of a national paper I came across these gorgeous looking little morsels. The share more details recipe itself has been taken from “For Chocolate Lovers: From Truffles to Tiramisu” by The Tanner Brothers. To be published by Jacqui Small on 9th Nov (UK)
4 freerange egg yolks60g (2 1/4oz) caster sugar15g (1/2oz) cornflour200ml (7fl oz) double cream120 ml (4fl oz) water150g (5 1.2oz) plain chocolate, grated200g (7oz) sheet puff pastry30g (1oz) peeled and chopped pistachios, plus extra for sprinkling1 vanilla pod, split and seeds scraped outbutter for greasingMethod
Preheat oven to 220C/ gas7. Lightly gease a 6 hole, non stick muffin tin.
Put the egg yolk, sugar and cornflour into a bowl and whisk until light and fluffy. Add the cream and water and whisk again
Pour the mixture into a saucepan with the vanilla pod and seeds. Heat over a medium heat, stirring continuously with a wooded spoon for about 5 minutes until the mixture thickens.
Remove from the heat and add the chocolate. Stir until chocolate is melted. Leave to cool.
Roll out the pasty on a floured work surface until 2cm (1/2in) think. Using a pastry cutter, cut 6 x 10cm (4in) rounds, then press each round into a muffin tin hole. Place in the freezer and chill for about 10 mins.
Bake for20mins until pastry is golden. Remove from the oven and cool on a wire rack for 10mins before removing the tarts from the muffin tray.