Chocolate Creme Brulee Tart With Coffee Custard And Chocolate Cream

• 1/4 cup cocoa powder
• 1 1/4 cups all purpose flour
• 125 grams butter
• 1/2 cup icing sugar
• 3 eggs
• 1 tablespoon cold water
• custard For Coffee
• 1 teaspoon instant coffee dissolved in 2 tablespoons boiling water
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1/3 cup sugar fine
• 1 egg
• 2 tablespoons flour
• 1/2 cup cream country-style
• cream For Chocolate
• 75 grams dark chocolate
• 1/4 cup cream country-style

1. Creme Brulee Preparation (Cocoa Short Pastry):
2. Blend cocoa, flour, butter, and icing sugar in the blender until the dough has a sandy consistency.
3. Add eggs and cold water, mix to form a dough ball.
4. Add more flour if necessary.
5. Form a ball, cover with plastic wrap, and refrigerate for 1 hour.
6. Coffee Custard Preparation:
7. Bring to boil in a small saucepan: milk, vanilla extract, and 2 tbsps. sugar. Remove from heat.
8. Place eggs and remaining sugar in a bowl and mix. Add coffee and flour. Mix.
9. Slowly add the hot milk mixture to the sugar mixture and stir.
10. Heat the pan again, and stir for 2-3 minutes until the mixture thickens.
11. Transfer to a bowl and mix well.
12. Place the cream in a separate bowl and mix with an electric mixer to form peaks.
13. Add the cream to the custard and refrigerate.
14. Chocolate Cream Preparation:
15. Place the chocolate and cream in a small saucepan over low heat.
16. Stir occasionally to get a silky mixture. Set aside.
17. To assembly
18. Roll out the cocoa short pastry to form a large disk.
19. Use a pie dish (10 centimeter diameter) to cut out small circles in the dough.
20. Place between two sheets of parchment paper on a baking sheet.
21. Put a weight on the dough circles.
22. Bake for 8 minutes.
23. Remove the parchment paper and place the circles in the tart pans, prick with a fork.
24. Bake for 5-8 minutes.
25. Note: If you do not put weight on the circles during the first baking, the dough will rise, and you will not be able to place it in the molds thereafter.
26. Cool.
27. Add the chocolate cream mixture to the bottom of each tart.
28. Add 2 tablespoons of coffee custard.
29. Then add a mixture of white sugar and brown sugar on top of the pies.
30. With a burner, gently caramelise each top.

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Taken from www.yummly.com/recipe/Chocolate-Creme-Brulee-Tart-with-Coffee-Custard-and-Chocolate-Cream-767706 (may not work)