Chocolate
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Custard
recipes
 

Chocolate cupcakes

 

Custard tart

  • 150 GRAM SELF RAISING FLOUR
  • 120 GRAM SOFT BUTTER
  • 2 EGGS
  • 150 GRAM SUGAR
  • 1/2 CUP YOGURT
  • 200 GRAM DARK CHOCOLATE
  • 100 GRAM POWDERED SUGAR
  • 2 TBSP CACAO
 
  • 150 GRAM FLOUR
  • 75 GRAM BUTTER
  • 5 EGGS
  • 2 CUPS CREAM
  • 50 GRAM SUGAR
  • GRATED NUTMEG

Melt the chocolate. Mix 100 gram of the butter and the sugar for one minute; add the eggs and beat 1 minute more; add the yogurt and the chocolate and beat until well mixed. Beat in flour. Put the batter in paper cups or muffin forms. Bake 20 minutes at 175 degrees Celsius. For the frosting, mix the powdered sugar and cacao and add the rest of the butter and so much water that you get a nice thick frosting; put the frosting on top of the cakes.

Make a pastry out of flour, butter and a little bit of cold water. Roll it out and press it into an oven dish. Prick the base with a fork and bake 20 minutes in the oven at 170 degrees Celsius. Put 3 eggs and 2 yolks together and whisk them. Heat the milk with the sugar and half of the nutmeg, add to the eggs and reheat until boiling point but don't let the mixture cook. Poor the custard in the pastry case and sprinkle the rest of the nutmeg over. Bake 30 minutes more in the oven at 170 degrees Celsius.