Portuguese Chocolate Tartlets

Chocolate Tartlet

Makes 8 Tartlets

Ingredients for the Tartlet Pastry

Flour for Dusting

5 Ounces Frozen Puff Pastry

1 Egg Yolk

1/8 Teaspoon Allspice Seasoning

2 Tablespoons Fresh Orange Zest

2 Tablespoons Sugar

1/8 Teaspoon Cinnamon

Ingredients for the Chocolate Filling

5 1/2 Ounces Heavy or Whipping Cream

1 Tablespoon of Strong Black Coffee

2 Tablespoons Sugar

1/8 Teaspoon Salt

1/2 Stick Unsalted Butter, Softened

8 Ounces Choclatique Private Reserve Dark Chocolate (64%), Chopped

1 1/2 Ounces Whole Milk

2 Tablespoons Choclatique Red Cocoa Powder, Unsweetened, for Dusting

Make the Tartlet Pastry:

Rolling Out the Pastry1. Dust a work surface with flour and roll out your pastry to a bit bigger than an 8 1/2 x 11-inch sheet of paper.

2. Brush with the egg yolk and scatter the rest of the ingredients over the dough. Roll the pastry up tightly like a jelly roll to make a long tube. With a sharp knife cut across the pastry into 1 inch pieces. Set 8 pieces aside, and freeze the rest of the pastry for another day. It should keep frozen for about 3 months.

3. Preheat the oven to 400ºF. 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.

Tartlet Shells4. Then place the dough into tartlet pans. Place beans in pans and blind bake on a baking sheet until crisp and golden around 15 minutes.

5. Allow to cool and carefully remove the tartlet shells from the pans. Fill the tartlet shells with the chocolate filling.

Make the Chocolate Filling:

1. Place the cream, coffee, sugar and salt in a sauce pan and bring to the boil.

Chocolate Filling2. 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 broken. Allow the mixture to cool down a bit more and whisk in a little extra cold milk until smooth.

Tartlets3. Portion the Chocolate mixture into the baked tartlet shells. Gently shake to even them out allowing them to cool for 1 to 2 hours, until it is at room temperature. Dust the Portuguese Chocolate Tartlets with the cocoa powder.

4. Do not refrigerate.

The tartlet pastry should be short and crisp and the filling should be smooth and should have the texture of butter.