Coffee Custard Tarts

1. 1

   Sift flour into a large bowl. Cut in butter until crumbly. Mix in around 1/4 cup ice water to make ingredients just come together. Turn out onto a lightly floured work surface and knead until smooth. Flatten slightly, wrap in plastic wrap and chill for 30 mins.

2. 2

   Grease 8 - 3 inch round loose-bottomed fluted tart pans. Divide pastry dough into 8 equal portions then roll each out on a floured work surface and use to line pans. Trim excess pastry. Prick bases all over with fork then place on a baking tray and chill for 30 mins.

3. 3

   Preheat oven to 400u00b0F. Line tart shells with parchment paper and fill with pie weights. Bake for 15 mins then remove paper and weights. Bake for 10 mins, or until lightly browned.

4. 4

   Meanwhile, bring milk and coffee to a boil then remove from heat.

5. 5

   Whisk egg yolks, sugar and cornstarch in a medium heatproof bowl until combined. Gradually whisk in hot milk mixture then strain back into pan. Whisk over high heat until mixture boils and thickens. Remove from heat and spoon into tart shells. Chill until cold.

6. 6

   Combine chocolate and oil in a small heatproof bowl. Place over a double boiler and stir until smooth. Pour over cold tarts and let stand at room temperature until set. Decorate with gold leaf just before serving.

* Per serving · 4 servings · Values may vary.