I find every school holidays, I go through my magazine clippings and I just pick 10 new things I want to try, usually lunches and desserts. Now that my kids are older 13, 12 and 8, I have more 'free' time at home, as they aren't as demanding as newborns and toddlers.
Anyway, for Easter I made a Pavlova, so I had 6 egg yolks leftover, and I hate throwing them away, so I decided to make Portuguese Custard Tarts. The recipe only needs 3 egg yolks, I had six so I doubled the recipe, but then I thought why make them all vanilla, why not try chocolate. So before I got to the adding vanilla stage, I divided the custard into 2 bowls, added vanilla extract to one and chocolate to the other. We loved the chocolate ones (we also love the vanilla ones) but the chocolate ones were great.
3 egg yolks
110g caster sugar
2 tablespoons cornflour
230ml thickened cream
50g dark chocolate, chopped
3 sheets ready rolled puff pastry
Put the egg yolks, sugar and cornflour in a medium saucepan and whisk together. Gradually whisk in the cream and milk until smooth.
Place over a medium heat, cook, stirring, until the mixture thickens and comes to the boil. Remove from heat. Add in the chocolate and whisk until all the chocolate has melted.
Transfer the custard to a bowl, cover with cling film, make sure the cling film is touching the surface of the custard to stop the custard from forming a skin, allow to cool. I actually prefer to leave the custard in the saucepan and whisk every now and then, while I prepare the pastry. This also makes the custard cool much quicker and whisking it stops a skin forming on the custard.
Preheat the oven to 190C/170C fan forced. Lightly grease a 12-hole 80ml muffin tin or a 24-hole 30ml cupcake tin.
Cut out 12 x 10cm rounds out of the pastry.
Press the pastry rounds carefully into your prepared tins.
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