Mocha Custard Tarts

1. 1

   Preheat the oven to 400u00b0F. Lightly grease a 12-cup muffin pan.

2. 2

   Using a 4-inch round cutter, cut out 8 rounds from the pie crusts. Press into the prepared pan. Prick the bottom of the crusts with a fork. Bake for 10-15 mins, until golden.

3. 3

   Meanwhile, place the chocolate, cream and coffee in a small saucepan on low heat. Stir for 2-3 mins, until smooth.

4. 4

   Whisk the eggs, sugar and vanilla in a medium bowl, until combined. Gradually whisk in the hot cream mixture, to prevent curdling.

5. 5

   Place the bowl over a saucepan of gently simmering water. Cook, stirring, for 8-10 mins until the custard mixture thickens slightly and coats the back of a spoon. Cover the surface with plastic wrap to prevent a skin from forming. Cool to room temperature. Refrigerate until cold.

6. 6

   Spoon the custard into the pastry crusts. Serve dusted with a little cocoa powder.

* Per serving · 4 servings · Values may vary.