- 1 ½ c. whole milk or heavy cream
- ½ c. sugar
- ¼ c. flour
- ¼ tsp. Salt
- 4 large egg yolks
- 2 tsp. Vanilla extract
- 1 c. semisweet chocolate chips
- ½ c. heavy cream
- 1 tsp. Vanilla extract
- 32 shortbread tart shells
- Chocolate shavings
- In a small bowl, combine the egg yolks, sugar, flour, and salt. It will look like a thick paste but that’s okay.
- Warm the milk in a small
sauce panon the stove just until it begins to steam. Very, very slowly, whisk in the warm milk into the egg yolk paste mixture to be sure the egg yolks don’t scramble. It will begin to look thin and frothy, but this too is okay.
- Turn the custard mixture back to the stove in the small saucepan on low to medium heat. Constantly stir the custard mixture as it begins to thicken. Once the custard begins to look pudding remove from heat and add vanilla extract. Pour into a bowl and cover with plastic wrap allowing the wrap to be placed directly on top of the custard to avoid only-ins doubleReplace replaceWithoutSep” id=”106″ data-gr-id=”106″>skin from developing. Chill in the refrigerator.
- Turn the chocolate chips to a small heat safe bowl. In a small saucepan, bring to a slight
bowlthe heavy cream. Pour the heavy cream on top of the chocolate chips and use a rubber spatula to slowly stir the chocolate chips allowing them to dissolve. Once dissolved and smooth, add vanilla extract and allow to cool by placing in the refrigerator for 30 minutes.
- Place the shortbread tarts on a serving tray, spoon about ½ tbsp. Of the custard in the shells and spoon the chocolate ganache on top. Top off the shells with chocolate shavings and serve or place back into the refrigerator until ready to serve.
- Prep Time: 1 hour
- Cook Time: 25 mins
- Category: Dessert