Posted on Friday, 18th June 2010 by Grace
It’s been a very quiet week, not much happening on the home front. In fact a new friend, Marly, mentioned I was probably feeling a bit of after party sadness now that my niece V’s bridal shower has come and gone, I believe she is right on the money. I did mention to Marly that we will be back at it soon now that my niece, N, has announced her engagement. I can take a little credit for this engagement since I played matchmaker and brought the two of them together. The best part of being part of a large family is that there is always some special event happening, very rarely a dull moment.
I’ve had a great deal of time to think this week and reflect on my new blogging journey. It has given me a sense of purpose again and I have thoroughly enjoyed the journey thus far. I have learned so much and have met some wonderful people.
Marly is one of those people. It’s funny how you can feel such a bond with someone you’ve never met face to face. Marly is such a remarkable woman, she’s funny and she has a great big heart. Marly has faced quite an extraordinary journey herself, she changed her first name, legally, and she writes about that very experience in her blog, . She is currently interviewing readers about their names and telling their stories on her blog, why not take a few minutes and visit and throw your name in the mix. Marly is also Vegan and has some mouth watering recipes to share.
My son, Matt, has been craving a little chocolate this week and I thought these Chocolate Custard Tartlettes would fit the bill. It’s the first time I’ve made these tartlettes, I’d been eyeing the recipe for quite some time, it’s a very easy recipe, seemed almost too good to be true.
Truth is they are so delicious, the chocolate custard is so incredibly rich and so smooth. If you’re going to purchase butter puff pastry from the grocery store as I did, make sure to purchase a good quality butter puff pastry, you definitely want a pastry that will do this filling proud. Also be sure to use a good quality dark chocolate, the chocolate adds a nice deep flavour to the custard.
I had visitors over this morning and offered them a tartlette, they thought the custard was a chocolate mousse, goes to show you how light the chocolate custard is.
You may want to double the recipe as I did, they definitely won’t last too long!
Wishing you all a very happy weekend!
Chocolate Custard Tartlettes
(from Bill Granger’s “Bill’s Open Kitchen”)
makes 16
- 3 large egg yolks
- 55 g (1/4 cup) caster sugar (extra fine sugar)
- 2 tablespoons cornflour (cornstarch), sifted
- 1 teaspoon vanilla extract
- 185 ml (3/4 cup) cream
- 125 ml (1/2 cup) water
- 150 g (1 cup) dark chocolate, finely chopped
- 2 sheets butter puff pastry (defrosted)
- confectioners’ sugar (for dusting)
- Preheat oven to 220° C ( 425° F )
- In a medium saucepan, combine egg yolks, sugar, cornflour, and vanilla extract, whisk until smooth. Add the cream and water and whisk until fully incorporated.
- Place the saucepan over medium heat and whisk constantly for 5 to 8 minutes until thickened.
- Remove from heat and add chocolate. Whisk until all chocolate has melted and custard is smooth. Let custard cool for at least 10 minutes, stirring custard occasionally, before fill pastry cases.
- On a lightly floured work surface, place the puff pastry sheets on top of each other and tightly roll into a log. Cut pastry roll into 1 cm (1/2 inch) wide slices. Using a rolling pin, roll out each piece of pastry, cut side up, into a 10 cm (4 inch) round. Flour lightly as you go to prevent the pastry from sticking. Using two 12-hole muffin tins, line 16 of the holes with the pastry rounds, carefully tucking in the edges and pressing firmly (greasing the tins isn’t necessary as the pastry has enough butter in it for the pastry cases to slip out easily).
- Evenly dividing the custard mixture, spoon the mixture into the pastry cases.
- Place in the oven, bake for 20 minutes or until the pastry edges are golden. Remove from oven, place on a wire rack to cool for 10 minutes before removing tartlettes. Lightly dust with confectioners’ sugar and serve.
Tags: Baking & Pastry, chocolate, dessert, individual dessert, mini dessert, mini tarts, pastry, puff pastry, tartlettes, tarts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (5)
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June 19th, 2010 at 5:09 am
What a lucky boy Matt is to have a mum that can bake as well as you, they look delicious.
Have a great weekend.
June 19th, 2010 at 7:25 am
Thank you Ryan, you too!
June 19th, 2010 at 11:05 am
These tartlettes sure look wonderful!
June 19th, 2010 at 7:57 pm
These are just perfect – chocolate, one or two bites and one can have their chocolate fix; of course The Professor would have 3 (or more) as he’s quite the chocoholic! Beautiful, Grace!
June 20th, 2010 at 3:05 am
The Professor and I seem to share the same love for chocolate.