300 gram block good quality puff pastry
4 teaspoons caster sugar
¼ teaspoon ground cinnamon
300 ml crème fraîche
1 tablespoon cocoa
4 tablespoons caster sugar
1 egg yolk
50 grams dark chocolate, grated finely
2 tablespoons chopped pistachios
icing sugar for dusting
12 hole, ½ cup capacity muffin tray. Grease 10 holes in the muffin tray and line the bases with a circles of baking paper.
Preheat the oven to 180°C.
Pastry: Combine the sugar and cinnamon in a bowl. Roll the pastry out on a lightly floured bench to a large rectangle about 40cm x 25cm. Sprinkle with the sugar mixture and gently roll it into the pastry. Roll up the pastry from the long side into a tight cylinder. Cut into 10 even pieces.
Place each piece cut side down on a lightly floured bench and press with the heel of your hand to flatten slightly. Roll out to a thin 12cm circle, flipping and turning the pastry each time you roll. Place in the lined muffin tray and press firmly against the base and sides of the tin. Ensure the pastry comes just above the rim of each tin so it will contain the custard as it bakes. Repeat with the remaining pastry pieces. Chill until firm.
Custard: Whisk all the ingredients together in a bowl. Carefully pour the custard into the chilled tart cases, making sure it doesn’t spill down into the tins.
Bake for about 25 minutes, or until the custard is puffed and set and the pastry is golden and crisp.
Immediately run a small knife around the inside of each tin to loosen the pastry. Cool for 10 minutes then remove the tarts to a cooling rack.
To serve: Top with pistachios and dust with icing sugar. Serve warm or at room temperature on the day of making. Makes 10.