Chocolate Custard Infused with Ethiopian Coffee Beans

Name: Chocolate Custard Infused with Ethiopian Coffee Beans
Yield: Makes 6 Tarts
Ingredients: 3½ ounces bittersweet chocolate, finely chopped; 6 fully baked tart shells, made with Chocolate Tart Dough; 6 fully baked tart shells, made with Chocolate Tart Dough; 1 ounce bittersweet chocolate, melted, for design; 3 large egg yolks; 1½ cups heavy cream; 1 heaping tablespoon coarsely ground Ethiopian coffee beans

Preparation info

Makes
6
Tarts

Difficulty
Medium

Appears in

Book of Tarts

By Maury Rubin

Published 1995

About

Why Ethiopian? Because coffee beans from that country taste like chocolate. Combining these particular beans with dark chocolate creates an unusually deep chocolate-coffee flavor. Specialty food stores and coffee bars should carry Ethiopian coffee beans. If you can’t find them, try Kenyan AA, which has similar characteristics.

Ingredients

3 large egg yolks
1½ cups heavy cream
1 heaping tablespoon coarsely

Dessert
Pastry
Vegetarian
Pie

Method

Place the egg yolks in a medium bowl.
Pour the heavy cream into a small saucepan and bring to a simmer. Remove from the heat and add the coffee beans. Let infuse for exactly 1 minute, whisking several times. Strain the cream through a fine sieve into a medium saucepan.
Bring the coffee cream to a simmer. Remove from the heat, add the chocolate, and le