Chocolate custard filling for a 9-Inch Pie or 16 Tartlets
1cupsugar
3½tablespoonscornstarch
1tablespoonflour
1/2teaspoonsalt
3cupsmilk
4ouncesbittersweet chocolatechopped
3egg yolks
1teaspoonvanilla
1tablespoonbutter
Garnishes:
1/2cupchocolate shavings
1cupheavy whipping cream
Shortbread Pie Crust for one 9-Inch Pie Dish or eight 3-inch Tarts
2cupsflour
1teaspoonsalt
2teaspoonsugar
2/3cup2/3 cup oil
1cupwhipping cream whipped to stiff peaks
3tablespoonmilk
Whipped Cream
1cupheavy whipping cream
1teaspoonKahlua
Instructions
In a small bowl, mix egg yolks with a fork or whisk blend Set aside.
Mix sugar, cornstarch, flour, and salt in a heavy-bottomed saucepan, or the top of a double boiler. Add 1/4 cup milk to dries and stir well to make a paste. Then add the rest of the milk and chocolate. Heat over medium-high heat, stirring all the while, until the mixture comes to a boil.
Once the mixture comes to a boil, remove it from heat. Add 1/4 cup of the chocolate mixture to the beaten yolks, and stir well to incorporate. Then, whisk this back to the main mixture and bring to a boil for one minute, again stirring often. Remove pudding from heat and add butter and vanilla, stir until blended. Put plastic wrap right on the filling to prevent skin from forming and cool completely.
Fill the cooled tart shells with the cooled pudding. (Remember you will have extra filling to use for another batch of shells or to serve by itself.) Serve with a dollop of whipped cream and shaved chocolate curls. *Note -If you have a pastry bag, you can make pretty swirls of whipped cream using a "swirl" or "open star" piping tip.
Whipped Cream:
Beat cream with electric beaters until stiff peaks form. Stir in Kahlua.
Notes
*NOTE - This recipe fills a 9-inch pie shell, but when making tartlets, you will have extra to use as pudding or for another batch of tarts.)