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Custard Tarts With Dark Chocolate And Hazelnuts

Custard Tarts With Dark Chocolate And Hazelnuts



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


    Recipe courtesy of a2 Milk

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