|
portuguese chocolate tarts
These tarts are really just a showcase or frame for good-quality chocolate. They are perfect for a light, small dessert after a large meal and would be absolutely delicious with a glass of brut champagne.
ingredients:
| |
For the pastry:
|
| |
5 ounce slab (½ package) puff pastry
|
| |
1 egg yolk
|
| |
1 teaspoon milk
|
| |
2 tablespoons white sugar
|
| |
1/8 teaspoon allspice
|
| |
¼ teaspoon cinnamon
|
| |
For the filling:
|
| |
240 milliliters whipping (heavy) cream
|
| |
3 tablespoons white sugar
|
| |
1/8 teaspoon salt
|
| |
¾ stick (6 tablespoons) butter, softened
|
| |
¾ pound best-quality dark chocolate, broken up (I used 60% cocoa chocolate)
|
| |
75 milliliters whole milk
|
| |
Cocoa powder, for dusting |
directions:
1. Roll out puff pastry on a lightly floured surface to a bit larger than an 8 ½" x 11" piece of paper. Whisk egg and milk together and brush pastry lightly with egg-milk mixture. Mix together sugar, all spice and cinnamon and completely cover pastry surface with it. Roll pastry up from the longest side and cut into 12 1" pieces (like making tiny cinnamon rolls).
2. Preheat the oven to 400 F. Turn all of the mini rolls swirl side up and flatten slightly with the palm of your hand. Dust the surface with a bit of flour and roll each one into a thin circle and fit into a muffin tin. Line bottoms of each with a small circle or square of parchment paper and fill with pie weights or uncooked beans. Bake in the preheated oven for about 15 minutes. Remove weights and paper and set aside to cool while you prepare the filling.
3. Place the whipping crea, sugar and salt in a heavy-bottomed pot and bring to the boil. As soon as it boils, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow to cool for about 15 minutes and then stir the cold milk in until smooth and shiny. Fill the shells and allow to cool for 1 - 2 hours at room temperature. Dust with cocoa powder and serve.
after-thoughts:
You may have extra filling left over - it can be stored in the refrigerator and re-warmed to be used as a chocolate sauce for ice cream, pudding or cake.
recipe origin: Based on a recipe by Jamie Oliver.
|
