Preheat oven to 400 degrees.
Dust a surface with flour and roll out the
dough. Brush with egg yolk and scatter the
sugar, allspice, cinnamon, and cloves over one
side.Roll up pastry like a Swiss roll to make a
long sausage shape. Cut this roll into 1 inch
pieces.
Turn all pieces swirl-side up and flatten them
into thin circles. Get a muffin tin, put it
upside-down, and grease/flour the protrusions.
Place each pastry swirl circle on top of the
muffin tin protrusions.
Bake in oven for about 15 minutes or until
golden brown.
Meanwhile, make the chocolate filling-
Place cream, sugar, and a pinch of salt in a
pan and bring to a slight simmer. Remove from
heat and add the butter and chocolate, stirring
until it has completely melted. Allow mixture
to cool for a few minutes and add in milk.
Pour this mixture into the cooked pastry
shells, shake to even it out, and place in
fridge for at least 1-2 hours. Dust with cocoa
powder.
Originally Submitted
12/14/2014
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