Portuguese Chocolate Tarts

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

 * 1) 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.
 * 2) Brush with the egg yolk and scatter the rest of the ingredients over, being subtle with the allspice and cinnamon.
 * 3) Roll the pastry up tightly like a Swiss roll to make a long sausage shape.
 * 4) With a knife, cut across the sausage into 1-inch (2 1/2-centimeter) pieces.
 * 5) Take 8 pieces aside, and freeze the rest of the pastry for a rainy day.
 * 6) Preheat the oven to 400 degrees F (200 degrees C/gas 6).
 * 7) Turn all the pieces of pastry swirl-side up and flatten them slightly.
 * 8) Dust the surface of your pastry with flour, then roll each piece out into a thin circle (around the size of a teacup saucer).
 * 9) Even I don't have proper pastry molds at home, so I just grease and flour the outsides of 8 of my glass tumblers.
 * 10) Then, I place a circle of pastry on top of each tumbler, pleating, pinching and hugging the pastry around them.
 * 11) Place the tumblers on a baking tray, pastry at the top, and put in the preheated oven until crisp and golden, around 15 minutes.
 * 12) 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.
 * 13) Allow to cool, and carefully remove the pastry cases from around the tumblers.
 * 14) 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.
 * 15) As soon as the mixture has boiled, remove from the heat, and add the butter and chocolate.
 * 16) Stir until it has completely melted.
 * 17) Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
 * 18) Sometimes this mixture looks like it has split.
 * 19) Allow the mixture to cool down a bit more, and whisk in a little extra cold milk until smooth.
 * 20) Scrape all the mixture into the cooked pastry shells.
 * 21) Shake to even it out and allow to cool for around 1 to 2 hours, until it is at room temperature.
 * 22) Dust with the cocoa powder.
 * 23) Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.

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