Custard tarts with dark chocolate and hazelnuts

Difficulty
Moderate
Preparation
30 minutes
Cooking time
15 minutes
Servings
8
2 Cups
Pre-made granola
1 Tbsp
Brown sugar
¼ Cup
Melted butter or coconut oil
2 Cup
3,25 % Homogenized Milk
2 tsp
Vanilla extract
6
Egg yolks
½ Cup
Cane sugar
¼ Cup
Cornstarch
½ Tbsp
Melted butter or coconut oil
Garnish
¼ Cup Shaved dark chocolate ¼ Cup Hazelnuts, roughly chopped
  1. Pulse the granola in a high-speed blender to chop. Add the melted butter and pulse again.
  2. Press the granola mixture into 4 small tart pans and bake for 5 minutes. Set aside to cool.
  3. In a mixing bowl, beat the egg yolks and sugar until fluffy and smooth.
  4. Sift the cornstarch to the egg mixture and whisk to incorporate.
  5. In a saucepan, whisking, slowly bring the milk and vanilla to a simmer.
  6. Whisking, pour ½ Cup of the hot milk mixture into egg mixture to temper.
  7. Add the tempered egg mixture to the saucepan with the remaining hot milk mixture and incorporate.
  8. Whisking constantly, cook the custard until thickened, about 5 minutes. Remove from heat.
  9. Stir the coconut oil into the custard.
  10. Pour, spoon or pipe the custard into the crusts.
  11. Chill the custard tarts for 20-30 minutes before garnishing with fresh chocolate shavings and chopped hazelnuts to serve.

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