A Perfect Pantry

Chocolate and Cinnamon Bread Tarts

11 April 2017 By Kambrook 4753 views 0 Comments

Pre-heat the oven to 160°C
Place the cinnamon and sugar into a small container and shake to combine.
Cut the crusts off the bread, sprinkle a little cinnamon sugar on each piece and roll out flat using a rolling pin. Cut out rounds using a 6cm cookie cutter.
Line a mini muffin tray with the bread rounds and place into the oven for 20 minutes or until dry and crisp. Let cool.

Warm the milk, cream, butter and vanilla together. Once warm stir in the chopped dark chocolate until melted and combined in the milk / cream mixture.
Whisk the eggs, egg yolks and sugar together till pale and fluffy. Add the cornflour, plain flour to the egg mixture and whisk for a further 5 minutes.
Add a little of the warm milk to the eggs (this is to bring the eggs and milk to a similar temperature so that the eggs do not scramble when the milk is poured in) and whisk slowly till combined.
Add the rest of the milk to the egg mixture and whisk to combine.
Put the mixture into a large pot and place on a medium heat and whisk continuously until the mixture has become thick.
Pour into a container and place in an icy water bath to help the custard cool quickly and cover with greaseproof paper to avoid a skin on the custard. Let cool.
Place the chocolate custard into a piping bag and pipe the custard into the bread tart shells. Place a speckled egg on top of the tart and serve.

This recipe was developed using a Kambrook Appliance.