Name: Custard tarts with dark chocolate and hazelnuts
Prep time: 30 min
Cook time: 15 min
Yield: 8
Ingredients: 2 Cups - Pre-made granola; 1 Tbsp - Brown sugar; ¼ Cup - Melted butter or coconut oil; 2 Cup - a2 Milk® Whole; 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

Custard tarts with dark chocolate and hazelnuts

Difficulty

Moderate

Preparation

30 mins

Cooking time

15 mins

Servings

2 Cups - Pre-made granola

1 Tbsp - Brown sugar

¼ Cup - Melted butter or coconut oil

2 Cup - a2 Milk® Whole

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

Directions

Pulse the granola in a high-speed blender to chop. Add the melted butter and pulse again.
Press the granola mixture into 4 small tart pans and bake for 5 minutes. Set aside to cool.
In a mixing bowl, beat the egg yolks and sugar until fluffy and smooth.
Sift the cornstarch to the egg mixture and whisk to incorporate.
In a saucepan, whisking, slowly bring the milk and vanilla to a simmer.
Whisking, pour ½ Cup of the hot milk mixture into egg mixture to temper.
Add the tempered egg mixture to the saucepan with the remaining hot milk mixture and incorporate.
Whisking constantly, cook the custard until thickened, about 5 minutes. Remove from heat.
Stir the coconut oil into the custard.
Pour, spoon or pipe the custard into the crusts.
Chill the custard tarts for 20-30 minutes before garnishing with fresh chocolate shavings and chopped hazelnuts to serve.