Chocolate custard tarts with fresh berries

The whole family will love these simple chocolate tarts.

  • 40 mins cooking
  • Serves 6
  • Print
A simple chocolate custard and store-bought pastry come together to create these easy chocolate custard tarts with fresh berries.
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  • 3 egg yolks
  • ½ cup (110g) caster sugar
  • 2 tablespoons cornflour
  • 1 tablespoon cocoa powder
  • ¾ cup (180ml) milk
  • ⅔ cup (160ml) pouring cream
  • 1 sheet puff pastry
  • 150 fresh raspberries
  • 150 fresh blueberries
  • 1 tablespoon icing sugar


  • 1
    Preheat oven to 220°C/425°F. Grease six holes of a 12-hole (⅓ cup/80ml) muffin pan.
    2 Combine egg yolks, caster sugar, cornflour and cocoa in a medium saucepan; whisk in milk and cream until smooth. Stir over medium heat until mixture boils and thickens; transfer to a heatproof bowl, cover surface with plastic wrap. Cool.
    3 Meanwhile, cut pastry sheet in half; stack two halves, press firmly. Roll pastry up tightly from short side; cut log into six slices. Roll slices between sheets of baking paper into 12cm (4¾-inch) rounds; press rounds into pan holes.
    4 Pour custard into pastry cases; bake about 20 minutes or until set. Cool in pan.
    5 Serve tarts topped with berries; dust with sifted icing sugar.

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