Mocha Custard Tart Recipes

MOCHA CUSTARDS

Steps:

• Preheat oven to 325°F. Arrange six 3/4-cup soufflé dishes or custard cups in 13 x 9 x 2-inch baking pan. Using wooden spoon, stir sugar, yolks, liqueur and vanilla extract in medium bowl to blend well. Stir half and half, chocolate and coffee powder in heavy medium saucepan over medium heat until chocolate melts and mixture just comes to simmer. Very gradually stir hot mixture into yolk mixture. Strain custard into spouted measuring cup; pour custard into dishes.
• Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until just set in center when pan is gently shaken, about 45 minutes. Transfer custards to rack; cool 1 hour. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Top custards with whipped cream and coffee bean candies and serve.

MOCHA CUSTARDS

Steps:

• 1. Preheat oven to 325F. Bring 4 cups of water to a boil in a tea kettle or saucepan.
• 2. In medium saucepan over medium-low heat, combine milk, sugar, cocoa, and coffee granules. Cook and stir just until sugar, cocoa and coffee are dissolved. DO NOT BOIL. Let cool slightly.
• 3. In a medium bowl gradually whisk milk mixture into eggs. Add vanilla.
• 4. Place six 6-ounce custard cups or ramekins in a rectangular baking dish. Divide egg mixture evenly among the 6 cups.
• 5. Place baking dish on oven rack and carefully pour boiling water around the custard cups into the baking dish, about 1-inch deep.
• 6. Bake for 30-35 minutes or until a knife inserted in center comes out clean.
• 7. Remove cups from baking dish and cool on wire rack for at least 15 minutes.
• 8. Serve warm, of if you want them chilled, cool 1 hour on rack and then chill for at least 2 hours before serving.
• 9. If desired, top with whipped topping of your choice.

MOCHA CUSTARD

Steps:

• Place milk and cream in a 4-cup measure. Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.
• While milk is cooking, whisk together eggs and sugar in a medium bowl. Combine cocoa and coffee in a small bowl.
• Remove milk from oven and pour into egg mixture, whisking constantly. Whisk in Irish Cream.
• Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste. Scrape the cocoa mixture back into the custard and whisk until well combined.
• Pour into 1/2-cup ramekins and skim any foam from the top of each. Place cups, evenly spaced, around the carousel. Cook, uncovered, at 50 percent power for 6 minutes. Custard will still be partly liquid.
• Remove from oven. Let stand, covered with a towel, for 15 minutes. Refrigerate until firm and well chilled.

MOCHA TARTLETS

Steps:

• Make custard:
• Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. Remove from heat and add chocolate, liqueur, butter, and espresso powder. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Force custard through a fine sieve into a bowl. Cover surface of custard with wax paper and chill until cold, at least 4 hours.
• Make tartlet shells while custard chills:
• Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). Turn out dough onto a sheet of plastic wrap and gather into a ball. Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight).
• Preheat oven to 350°F.
• Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes.
• Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. Transfer molds to a rack to cool, then carefully remove shells from molds. Make more tartlet shells in same manner if desired.
• Assemble tartlets:
• Fill pastry bag with custard and pipe decoratively into shells.

MOCHA CUSTARD

Steps:

• Preheat oven to 350.
• Place 4 small custard cups in a 3 quart rectangular baking dish and set aside.
• Start water so it is boiling when needed.
• In a medium saucepan, combine milk, cocoa powder, sugar and coffee.
• Cook over low heat until the coffee and cocoa dissolve, stirring continuously to avoid scorching. Remove from heat.
• In a medium bowl, combine egg product and vanilla extract.
• Gradually add hot milk mixture and stir to combine.
• Pour egg and milk mixture into custard cups.
• Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch.
• Bake for about 30-40 minutes until set and a knife inserted in center of custard comes out clean.
• Remove baking dish from oven and remove custard cups from the baking dish.
• Let custard cool to room temperature and then refrigerate for 2-24 hours. To serve, top each with a Tbsp of whipped cream and dust lightly with cocoa powder. Garnish each with a coffee bean.