These chocolate custard tarts are a twist on the popular Portuguese pastry, pasteis de nata.
My version adds a little chocolate to the custard, as well as a fresh strawberry and basil salsa to brighten things up. They’re great with tea or coffee, but why not fancy things up a little and serve them with bubbly instead??
Chocolate custard tarts are far better when eaten on the day of preparation, so be sure to invite some friends and family around for a treat.
Left to sit for a day, the pastry will go soggy, and that blissful combination of warm oozing custard and light flaky pastry will be forever lost – tragic!
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How to make chocolate custard tarts
- 4 free range egg yolks (keep the whites for breakfast the next day)
- 4 Tbs corn flour/plain flour
- 4 Tbs sugar
- Pinch salt
- 2 cups full cream milk
- 4 Tbs cream
- Strip orange zest
- 1 tsp vanilla extract
- 4 – 6 blocks Lindt 70% cocoa chocolate
- 400g puff pastry thawed
- 1 tsp ground cinnamon
- 1 tsp castor sugar
- 250g punnet strawberries chopped
- Approx 5 basil leaves chopped
- sugar and pepper
Step by step
1. Combine egg yolks, flour, sugar, and salt in a small pot until a smooth paste is formed.
2. Turn stove on low heat and slowly add milk until well combined.
3. Now add cream, and orange peel and continue stirring on low heat for about 5 – 10 minutes until custard thickens to desired viscosity.
4. Remove custard from heat and add vanilla extract and chocolate. Stir until chocolate melts and combines with custard.
5. Fish orange peel from custard, place clingwrap directly over surface of custard so that a “skin” doesn’t form, and set aside for use later.
6. Meanwhile roll pastry out as thin as you can without making it difficult to work with.
7. Evenly sprinkle castor sugar and cinnamon on surface of pastry.
8. Roll pastry from its longest horizontal side into a cigar like shape.
9. Half the cigar and cut each half into 6 so that you have 12 pieces of pastry available.
10. Pre-heat oven to 250 degrees Celsius and spray a muffin tray with cooking oil.
11. Flatten each piece of pastry vertically to form thin, flat discs. Ensure that the bottom is as thin as possible.
12. Place flattened discs into muffin tray holes and fill each pastry disc three quarters of the way with chocolate custard – DON’T over fill as pastry will shrink and custard will over flow.
13. Place tarts in oven for 10 – 15 minutes until pastry is golden and cooked through.
14. While tarts are in the oven, combine strawberries, basil, a sprinkling of sugar, and a crack of black pepper in a bowl and leave to macerate.
15. Once tarts are cooked and cooled, top with fresh strawberry salsa and serve with tea, coffee, or bubbly!