A Perfect Pantry
Chocolate and Cinnamon Bread Tarts
INGREDIENTS
- 1 loaf of large white bread
- 1 tbsp. cinnamon
- 4 tbsp. caster sugar
- 1 egg
- 2 egg yolks
- 65g caster sugar
- 350ml milk
- 150ml cream
- 25 butter
- 150g dark chocolate
- 10g plain flour
- 10g cornflour
- 1/ tsp. vanilla paste
- 30 speckled eggs
DIRECTIONS
Bread tarts
- 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.
chocolate custard
- 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.
APPLIANCES
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