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1. **Heat the Milk:** In a medium saucepan, heat the milk and sugar over medium heat. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk mixture. (Alternatively, you can add vanilla extract later if using.)
2. **Whisk Egg Yolks and Cornstarch:** In a separate bowl, whisk the egg yolks with the cornstarch until smooth.
3. **Temper the Eggs:** Once the milk is hot but not boiling (about 180°F), slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly. This process is called tempering and helps prevent the eggs from scrambling.
4. **Combine and Thicken:** Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk, whisking constantly. Cook over medium heat, whisking continuously, until the custard thickens (about 5-7 minutes). Once thickened, remove the custard from the heat and discard the vanilla bean pod (if using). Stir in the butter and salt, and if you’re using vanilla extract, add it now. Let the custard cool for about 15 minutes before transferring it to the cooled tartlet shells.
#### Step 3: Assemble the Tartlets
#### Step 4: Serve and Enjoy!
Once the tartlets are set and ready to serve, you can garnish them with a variety of toppings like whipped cream, fresh berries, or a dusting of cocoa powder. These chocolate tartlets with vanilla custard are best enjoyed chilled, and they make for a beautiful, elegant finish to any meal.
These **Chocolate Tartlets with Vanilla Custard** are an exquisite dessert that’s sure to steal the show at any gathering. With their buttery chocolate crust, creamy vanilla custard filling, and elegant presentation, these tartlets are the perfect indulgence for any occasion. They might look complicated, but with this step-by-step guide, you’ll find that they’re surprisingly simple to prepare.
