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PORTUGUESE
CHOCOLATE TARTS RECIPE
This recipe
will teach you how to make Portuguese Chocolate tarts. It
is a quick and easy recipe to make. These tarts are the most
wonderful tasting chocolate tarts I have ever made. My children
love coming for dinner when they know I have made Portuguese
Chocolate Tarts. I usually make a double lot of these tarts
when I am making them as my family always comes back for seconds.
Great served with ice cream or whipped cream.
Portuguese
Chocolate Tarts Ingredients
1 egg yolk
pinch allspice
5 oz puff pastry
1 orange zested
2 Tbs castor sugar
couple pinches cinnamon
For the filling:
pinch salt
1 1/2 oz milk
2 Tbs castor sugar
5 1/2 oz double cream
1/2 stick butter softened
cocoa powder for dusting
1/2 lb baking chocolate broken up
Portuguese Chocolate
Tarts Method
Dust a surface with flour and
roll out your pastry to a bit bigger than an 8 1/2 x 11 inch
sheet of paper. Brush with the egg yolk and scatter the rest
of the ingredients over, being subtle with the allspice and
cinnamon. Roll the pastry up tightly like a Swiss roll to
make a long shape. With a knife cut across the pastry into
1 inch pieces. Take 8 pieces aside, and freeze the rest of
the pastry for a rainy day. Preheat the oven to 400 degrees.
Turn all the pieces of pastry swirl side up and flatten them
slightly. Dust the surface of your pastry with flour, then
roll each piece out into a thin circle around the size of
a teacup saucer. Then place into tartlet cases. Place rice
in cases and place on a baking tray and put in the preheated
oven until crisp and golden around 15 minutes. Allow to cool
and carefully remove the pastry cases Fill your pastry cases
with the chocolate filling.
Chocolate Filling: Place the double cream, sugar and
pinch of salt in a pan and bring to the boil. As soon as the
mixture has boiled remove from the heat and add the butter
and chocolate. Stir until it has completely melted and allow
the mixture to cool slightly stirring in the cold milk until
smooth and shiny. Sometimes this mixture looks like it has
split. Allow the mixture to cool down a bit more and whisk
in a little extra cold milk until smooth. Scrape all the mixture
into the cooked pastry shells. Shake to even it out and allow
to cool for around 1 to 2 hours, until it is at room temperature.
Dust the Portuguese Chocolate Tarts with the cocoa powder.
Ultimately the pastry should be short and crisp and the filling
should be smooth and should cut like butter.
Enjoy your freshly made Portuguese
Chocolate Tarts!
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