A chocolaty custard filling makes these tarts a lovely treat. I added coconut flour while making the shortcrust pastry and it gave off a nice aroma of coconut when they came out of the oven.
The base can be made in advance and frozen. The filling is also easy and can be made in advance. It’s perfect for the busy entertainer. This recipe makes 6 4-inch tarts.
This recipe is adapted from Famous Brands, Chocolate Classics.
PREP: 40 minutes COOK TIME: 30 minutes
For the shortcrust
200 gms flour
50 gms coconut flour
125 gms butter, cubed
¼ tsp salt
For the filling
2/3 cup sugar
¼ cup cocoa
3 tbsp cornflour
¼ tsp salt
2 cups milk
2 tbsp butter
1 tsp vanilla extract
Assorted fresh or canned fruit
Preheat the oven to 180C.
Butter and flour 6 4-inch tart shells.
Place the flour, coconut flour and salt in a large bowl and mix well. Cut the butter into the flour and mix gently using cold water (a few tablespoons at a time), until the mixture resembles breadcrumbs. When the mixture comes together, quickly form into a ball and cover with clingfilm. Refrigerate for 20-30 minutes.
Meanwhile, make the filling by combining the sugar, cocoa, cornflour and salt in a small pan. Blend in the milk. Cook over medium heat, stirring constantly to boiling; boil and stir for one minute. Remove from heat; blend in butter and vanilla. Set aside to cool.
Roll the pastry out to a thickness of ¼ inch and cut into circles slightly larger than the tart shells. Place the pastry in the shells and flute the edges using your thumb and index fingers. Bake blind for 20-30 minutes until the pastry is cooked. Remove from the oven and cool.
When the pastry cases are cool, spoon the filling into the tart shells. Press plastic wrap over the surface and chill. Garnish with fruit just before serving.