This is another project in the pipeline.

A community where enthusiasts of custard-based treats can come and pay to subscribe to their favourite tarts.

I’d get the ball rolling with this dark chocolate egg custard with whipped strawberry mascarpone.

[Poolside – I Feel High (with DRAMA), Daytime Disco, 2021]
[Poolside – Losing Control, Daytime Disco, 2021]

Shopping list (makes 12)
Milk x 350ml
Dark chocolate (90%) x 60g
Large egg yolks x 4
Caster sugar x 60g
Vanilla extract x 1 tsp
Ready-rolled all butter puff pastry x 1 sheet

Strawberry mascarpone:
Strawberries x 300g
Icing sugar 2 tbsp
Mascarpone x 200g
Crème fraîche x 100g
Lemon juice x 1 tbsp

Start by setting your oven all the way up to 230°C (fan)/250°C. Grease the rounds of a 12-hole muffin tray with butter or a neutral oil like rapeseed.

Bring the milk up to a very gentle simmer in a saucepan. Watching attentively, be sure not to let it boil. Add the vanilla extract and break up the chocolate before adding it into the milk.

Mix well and then take off the heat, allow it to cool for 10 minutes or so.

Beat the yolks and sugar in a separate bowl, before gradually adding the chocolate mixture, whisking constantly.

Set aside and begin unrolling the pastry sheet.

Remove the paper sheet if there is one, and roll it back up into a cylinder. Using a sharp knife, cut the pastry into 12 equal discs.

Using a rolling pin on a well-floured surface, roll out these discs so to a size that hangs comfortably over the edges of the tray’s moulds.

Press these discs of pastry into the moulds, using your fingers to carefully push them into place.

Pour in the custard, leaving just half a centimetre at the top.

Bake at the top of your oven for 15 minutes.

In the meantime set about making the strawberry mascarpone. Smash the strawberries with a fork and then whisk together the other ingredients until light and fluffy, before folding the fruit in.

Serve the warm custard tarts with the whipped mascarpone.



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