Cocoa and Egg Custard Tarts
These rich and creamy custard tarts are infused with the deep flavor of cocoa powder, made with a flaky self-rising flour crust and a touch of sugar. A classic Portuguese dessert with a cocoa twist.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
hard
Total Time
45 min
Ingredients
Step-by-Step
Preheat the oven to 375°F. Grease a 4-cup muffin tin or use a mini tart pan.
In a medium bowl, whisk together the cocoa powder, softened butter, and sugar until well combined.
Gradually add the self-rising flour and lightly beaten eggs, mixing until a smooth dough forms.
Divide the dough evenly among the prepared muffin cups or tart pan, pressing it into the bottom and up the sides to form a crust.
Bake for 20-25 minutes, or until the crust is golden brown and the custard is set. Allow the tarts to cool completely before removing them from the pan.
Serve the cocoa and egg custard tarts chilled or at room temperature.