A classic, creamy chocolate tart always wins!
- 3 egg yolks
- 1⁄2 cup caster sugar
- 2 tbsp cornflour
- 1 tbsp cocoa powder 3⁄4 cup milk
- 2/3cup pouring cream
- 400 grams puff pastry
- 150 grams fresh raspberries 150 grams fresh blueberries 1 tbsp icing sugar
PREHEAT the oven to 220°C. Grease 6 holes of a 12-hole muffin tin.
COMBINE egg yolks, sugar, cornflour and cocoa in a pot. Whisk in milk and cream until smooth. Stir continuously over medium heat until the mixture boils gently and thickens. Transfer to a heatproof bowl, cover the surface of the custard with cling film and refrigerate.
CUT the pastry sheet in half, place one half on top of the other, press down firmly. Roll up pastry tightly from the short side and cut the log into 6 slices. Roll slices between sheets of baking paper until they measure 12cm rounds. Press each round into a hole.
POUR custard into each pastry case, bake for 20 minutes or until set. Cool tarts in the pan.
SERVE tarts topped with berries and a dusting of icing sugar.