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What you need

  • 1 cup Pauls Premium Vanilla Bean Custard
  • 12 frozen sweet pastry tart cases
  • 1/3 cup brown sugar
  • 60g cold butter, chopped
  • 1 teaspoon sea salt
  • 100g dark cooking chocolate, chopped

How To Make It

  1. Bake tart cases according to pack directions. Leave on oven tray and set aside to cool.
  2. Place custard, sugar, butter and salt into a medium saucepan. Place over a medium heat. Simmer, stirring constantly for 5 minutes or until very thick. Immediately divide the mixture between the 12 tart cases. Refrigerate for 1 hour or until cool.
  3. Place chocolate in a heatproof bowl and place over a saucepan of simmering water (ensure that the water does not touch the base of the bowl). Stir occasionally until melted. Spoon into a small plastic zip lock bag. Snip off one point with scissors to form a piping bag. Drizzle chocolate onto tarts. Refrigerate until set. Store in the refrigerator.

What you need

  • 1 cup Pauls Premium Vanilla Bean Custard
  • 12 frozen sweet pastry tart cases
  • 1/3 cup brown sugar
  • 60g cold butter, chopped
  • 1 teaspoon sea salt
  • 100g dark cooking chocolate, chopped

Products in this recipe