Chocolate custard tarts

 I keep wanting to improve on the egg custard tarts but I decided this time to attempt Paul Hollywood;s recipe for Chocolate custard tarts instead.

I took a rather lazy way to produce them.   I used frozen puff pastry which wasn't bad at all.   I had problems with the blind bake because I didn't have baking beans to weight down the pastry.  I only had lentils for the substitute of dried beans so they were only partially successful.  Lessons learned, lol.

I didn't have a vanilla bean pod so I used liquid vanilla extract.  That works well.  My custard turned out fine except for a bit of a brown tint from the extra cinnamon I added.  I can't help myself when it comes to the cinnamon.

Another cheat I did was to microwave the chocolate to melt it.  I have a small kitchen and it gets hot with all the heating oven and stove top custard making . . . so MICROWAVE!!   Once the melted chocolate had the heavy cream added, it seemed fine to me.  It was my first time making ganache so what do I know??  It tastes fine.

I put it all together and now I have some lopsided bumpy tarts which still taste good.

I used silicone cups instead of the muffin tin.  Maybe I could have used the smaller cups.