Mocha Custard Tarts

• 1 pkg refrigerated pie crusts (2 crusts)
• 4 oz milk chocolate, chopped
• 3/4 cup heavy cream
• 2 tsp instant coffee
• 2 None eggs
• 2 tbsp sugar
• 1 tsp vanilla extract
• None None Unsweetened cocoa powder, for dusting

1. Preheat the oven to 400u0b0F. Lightly grease a 12-cup muffin pan.
2. Using a 4-inch round cutter, cut out 8 rounds from the pie crusts. Press into the prepared pan. Prick the bottom of the crusts with a fork. Bake for 10-15 mins, until golden.
3. Meanwhile, place the chocolate, cream and coffee in a small saucepan on low heat. Stir for 2-3 mins, until smooth.
4. Whisk the eggs, sugar and vanilla in a medium bowl, until combined. Gradually whisk in the hot cream mixture, to prevent curdling.
5. Place the bowl over a saucepan of gently simmering water. Cook, stirring, for 8-10 mins until the custard mixture thickens slightly and coats the back of a spoon. Cover the surface with plastic wrap to prevent a skin from forming. Cool to room temperature. Refrigerate until cold.
6. Spoon the custard into the pastry crusts. Serve dusted with a little cocoa powder.

milk chocolate, heavy cream, coffee, eggs, sugar, vanilla, cocoa powder

Taken from recipes-plus.com/api/v2.0/recipes/23715 (may not work)