Quick & Easy

Milk chocolate custard tarts

There's only one way to make a custard tart even better, and that's to add chocolate.
Milk chocolate custard tarts



1.Preheat oven to 220°C/200°C fan-forced. Grease two 12-hole mini (1 tablespoon/20ml) muffin pans.
2.In small saucepan, combine caster sugar and cornflour; stir in cream. Cook, stirring, until mixture thickens. Reduce heat; simmer, stirring, 1 minute. Remove pan from heat. Add chocolate and egg yolks; stir until smooth.
3.Cut pastry sheet in half; stack pastry halves on top of each other. Roll pastry up tightly from short side; cut into 24 x 5mm-thick slices.
4.Roll slices between sheets of baking paper into 8cm rounds; press rounds into pan holes.
5.Divide custard among pastry cases. Bake about 10 minutes. Stand tarts 5 minutes; serve warm dusted with sifted icing sugar.

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