Chocolate Creme Patisserie Sweet Tarts

Wed, 6 October 2021

Eoin Sheehan's Chocolate Creme Patisserie Sweet Tarts

Ingredients:

For Sweet Pastry:

- 200g flour
- 125 butter, chilled
- 1 egg yolk
- 1 tbsp cold water
- 25g sugar, icing (preferably)

For Chocolate Creme Patisserie:

- 4 eggs yolks
- 30g Sugar
- 30g Cornstarch
- 500ml Milk
- 120g chocolate of choice
- 1 tsp vanilla

Method:

1. Combine the flour and butter in a bowl using your fingertips to get a sand/breadcrumb like consistency.

2. Add in the sugar, egg and water and stir with a fork to form a shaggy dough.

3. Seal in some cling film and cool in the fridge for ~30 min.

4. Roll out the chilled sweet dough and place into your tart / mini cake tins (bun case tray would work also)

5. Bake blind (use baking beans if you have them) at 170oC for 20-25 min until golden & brown tarts have formed.

For the creme patisserie:

1. Bring the milk and vanilla to the boil in a saucepan.

2. In a clean dry bowl, whisk the egg yolks, sugar & cornstarch until a light mixture is formed.

3. While whisking continuously: bring some of the heated milk mixture into the egg bowl to temper the eggs and then pour the egg mix back into the saucepan. Bring the full mixture up to a gentle boil.

4. Once nearly thickened add in the chocolate to the mixture and stir through to melt and combine fully. Pour the creme patisserie into a bowl, cover with cling film and refrigerate for 1 hour to set.

- Pipe the chocolate creme patisserie into the cooked & cooled tart cases and top with fresh cream, berries and chocolate shavings.