Portuguese Chocolate Tarts

== Description ==
== Ingredients ==
* • 5 oz slab of puff pastry
* 1 egg yolk
* 2 tbsp caster sugar
* 1 pinch allspice
* 2 pinch cinnamon
* 1 orange, zested
* 160 ml double cream
* 2 tbsp caster sugar
* 1 pinch salt, small
* 1/2 stick butter, softened
* 1/2 best quality baking chocolate, broken up
* 50 ml milk
* cocoa powder, for dusting
== Directions ==
# Dust a surface with flour and roll out your pastry to a bit bigger than an 8 1/2-by-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 Sausage shape. 
# With a knife, cut across the Sausage into 1-inch (2 1/2-centimeter) pieces. 
# Take 8 pieces aside, and freeze the rest of the pastry for a rainy day.
# Preheat the oven to 400 degrees F (200 degrees C/gas 6).
# 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).
# Even I don't have proper pastry molds at home, so I just grease and flour the outsides of 8 of my glass tumblers. 
# Then, I place a circle of pastry on top of each tumbler, pleating, pinching and hugging the pastry around them.
# Place the tumblers on a baking tray, pastry at the top, and put in the preheated oven until crisp and golden, around 15 minutes.
# Remove from the oven and, while still hot, take a tea towel and pat the slightly raised top of the pastry back down on to the flat bottom of the tumbler ? giving you a flat base again. 
# Allow to cool, and carefully remove the pastry cases from around the tumblers.
# Fill your pastry cases with the 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.
# 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 with the cocoa powder. 
# Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
== Contributed by: ==
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
* World Recipes Y-Group
Category:Allspice Recipes
Category:Chocolate Recipes
Category:Cocoa Recipes
Category:Double cream Recipes
Category:Puff pastry Recipes
Category:Recipes that need photos
Category:Sausage Recipes
Category:Unsweetened chocolate Recipes
Category:World Recipes