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1
Creme Brulee Preparation (Cocoa Short Pastry):
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2
Blend cocoa, flour, butter, and icing sugar in the blender until the dough has a sandy consistency.
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3
Add eggs and cold water, mix to form a dough ball.
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4
Add more flour if necessary.
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5
Form a ball, cover with plastic wrap, and refrigerate for 1 hour.
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6
Coffee Custard Preparation:
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Bring to boil in a small saucepan: milk, vanilla extract, and 2 tbsps. sugar. Remove from heat.
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Place eggs and remaining sugar in a bowl and mix. Add coffee and flour. Mix.
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9
Slowly add the hot milk mixture to the sugar mixture and stir.
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10
Heat the pan again, and stir for 2-3 minutes until the mixture thickens.
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Transfer to a bowl and mix well.
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Place the cream in a separate bowl and mix with an electric mixer to form peaks.
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Add the cream to the custard and refrigerate.
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14
Chocolate Cream Preparation:
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15
Place the chocolate and cream in a small saucepan over low heat.
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Stir occasionally to get a silky mixture. Set aside.
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17
To assembly
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18
Roll out the cocoa short pastry to form a large disk.
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19
Use a pie dish (10 centimeter diameter) to cut out small circles in the dough.
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20
Place between two sheets of parchment paper on a baking sheet.
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Put a weight on the dough circles.
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Bake for 8 minutes.
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Remove the parchment paper and place the circles in the tart pans, prick with a fork.
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Bake for 5-8 minutes.
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25
Note: If you do not put weight on the circles during the first baking, the dough will rise, and you will not be able to place it in the molds thereafter.
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Cool.
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27
Add the chocolate cream mixture to the bottom of each tart.
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Add 2 tablespoons of coffee custard.
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29
Then add a mixture of white sugar and brown sugar on top of the pies.
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30
With a burner, gently caramelise each top.
