Portuguese Chocolate Tarts

Portuguese Chocolate Tarts Recipe - Delicious Dessert from Portugal

Region / culture: Portugal | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Portuguese Chocolate Tarts are a delicious and decadent dessert that combines flaky puff pastry with a rich and creamy chocolate filling. These tarts are perfect for special occasions or as a sweet treat to enjoy with a cup of coffee or tea.

History

Portuguese Chocolate Tarts, also known as Pastéis de Nata, are a traditional Portuguese pastry that originated in the 18th century. These tarts were originally created by Catholic monks in Lisbon, Portugal, who used egg whites to starch their clothes and had an excess of egg yolks. To avoid wasting the yolks, they used them to create these delicious custard tarts.

Ingredients

5 oz (142 g) 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 small salt
0.5 stick softened butter
0.5 best quality baking chocolate, broken up
50 ml milk
cocoa powder, for dusting

How to prepare

Dust a surface with flour and roll out your pastry to a size slightly larger than an 8.5-by-11 inches sheet of paper.
Brush the pastry with the egg yolk and sprinkle the remaining ingredients over it, using a small amount of allspice and cinnamon.
Roll the pastry tightly, similar to a Swiss roll, to form a long sausage shape.
Using a knife, cut the sausage-shaped pastry into 1-inch (2.5 cm) pieces.
Set aside 8 pieces and freeze the remaining pastry for future use.
Preheat the oven to 400°F (200°C/gas 6).
Place all the pastry pieces with the swirl side facing up and gently flatten them.
Dust the surface of the pastry with flour and roll out each piece into a thin circle, approximately the size of a teacup saucer.
If you don't have pastry molds, grease and flour the outsides of 8 glass tumblers.
Place a circle of pastry on top of each tumbler, pleating, pinching, and pressing the pastry around them.
Arrange the tumblers on a baking tray with the pastry on top and bake in the preheated oven until crisp and golden, about 15 minutes.
Remove from the oven and, while still hot, use a tea towel to gently press down the slightly raised top of the pastry onto the flat bottom of the tumbler, creating a flat base.
Allow the pastry cases to cool, then carefully remove them from the tumblers.
Fill the pastry cases with the chocolate filling: In a pan, combine the double cream, sugar, and a pinch of salt, and bring to a boil.
Once the mixture has boiled, remove it from the heat and add the butter and chocolate.
Stir until the butter and chocolate have completely melted.
Allow the mixture to cool slightly, then stir in the cold milk until smooth and shiny.
Sometimes the mixture may appear to have separated, but don't worry.
Allow the mixture to cool a bit more, then whisk in a little extra cold milk until smooth.
Transfer all the mixture into the cooked pastry shells, shaking gently to even it out.
Allow the filled pastries to cool for approximately 1 to 2 hours, until they reach room temperature.
Dust the pastries with cocoa powder.
The pastry should be short and crisp, while the filling should be smooth and easily cut.

Variations

Add a sprinkle of sea salt on top of the tarts for a sweet and salty flavor combination.
Top the tarts with fresh berries or a drizzle of caramel sauce for a fruity or caramel twist.

Cooking Tips & Tricks

Be sure to roll out the puff pastry thinly and evenly to ensure a crisp and flaky crust.

- When filling the pastry cases, make sure to shake gently to even out the chocolate filling.

- Allow the filled pastries to cool completely before dusting with cocoa powder to prevent the cocoa from melting into the filling.

Serving Suggestions

Portuguese Chocolate Tarts can be served warm or at room temperature. They pair well with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Rolling out the puff pastry thinly and evenly.

- Filling the pastry cases with the chocolate filling and shaking gently to even it out.

Ingredient Substitutions

You can use store-bought puff pastry instead of making your own.

- Dark chocolate can be used instead of baking chocolate for a richer flavor.

Make Ahead Tips

The pastry cases can be baked ahead of time and stored in an airtight container until ready to fill.

- The chocolate filling can be made in advance and stored in the refrigerator until ready to use.

Presentation Ideas

Dust the tarts with powdered sugar or cocoa powder for a decorative finish. - Serve the tarts on a platter with fresh mint leaves for a pop of color.

Pairing Recommendations

Pair Portuguese Chocolate Tarts with a glass of port wine for a classic Portuguese dessert pairing.

- Enjoy the tarts with a cup of espresso or a cappuccino for a delightful coffee pairing.

Storage and Reheating Instructions

Store leftover tarts in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the tarts in a preheated oven at 350°F (180°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Portuguese Chocolate Tarts contains approximately 250 calories.

Carbohydrates

Each serving of Portuguese Chocolate Tarts contains approximately 25 grams of carbohydrates.

Fats

Each serving of Portuguese Chocolate Tarts contains approximately 15 grams of fats.

Proteins

Each serving of Portuguese Chocolate Tarts contains approximately 3 grams of proteins.

Vitamins and minerals

Portuguese Chocolate Tarts are not a significant source of vitamins and minerals.

Alergens

Portuguese Chocolate Tarts contain dairy, eggs, and gluten.

Summary

Portuguese Chocolate Tarts are a rich and indulgent dessert that is high in fats and carbohydrates. They are best enjoyed in moderation as a special treat.

Summary

Portuguese Chocolate Tarts are a delightful and indulgent dessert that combines flaky puff pastry with a rich and creamy chocolate filling. These tarts are perfect for special occasions or as a sweet treat to enjoy with a cup of coffee or tea. With a few simple ingredients and some basic cooking techniques, you can create these delicious tarts at home and impress your family and friends.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear in my heart. It was many years ago, during a trip to Portugal with my husband. We had decided to explore the beautiful city of Lisbon, known for its stunning architecture, vibrant culture, and of course, its delicious cuisine.

One afternoon, as we were wandering through the picturesque streets of Lisbon, we stumbled upon a quaint little bakery tucked away in a narrow alleyway. The smell of freshly baked pastries wafted through the air, tempting us to step inside and indulge in some sweet treats.

As soon as we entered the bakery, we were greeted by the sight of a display case filled with an array of mouth-watering desserts. Cakes, cookies, and pastries of every shape and size beckoned to us, but what caught my eye were the Portuguese Chocolate Tarts. They were small, delicate tarts with a rich chocolate filling and a flaky pastry crust. I had never tasted anything quite like them before, and I knew I had to learn how to make them myself.

I struck up a conversation with the friendly baker behind the counter, who was more than happy to share his recipe with me. He explained that the secret to the tarts' deliciousness lay in the quality of the ingredients – rich dark chocolate, creamy butter, and fresh eggs – as well as in the careful technique of preparing the pastry and filling.

I eagerly jotted down the recipe in my notebook, making sure to capture every detail and tip that the baker shared with me. I knew that I would have to practice and perfect the recipe in my own kitchen, but I was determined to recreate the taste of those heavenly tarts.

When we returned home from our trip, I wasted no time in getting to work on mastering the recipe for Portuguese Chocolate Tarts. I gathered all the necessary ingredients – high-quality chocolate, butter, eggs, sugar, and flour – and set to work on making the pastry dough from scratch.

The process of making the pastry was meticulous and required patience, but I found it to be a labor of love. I rolled out the dough, lined it in small tart pans, and blind-baked them until they were perfectly golden and crisp.

Next came the filling – a luscious mixture of melted chocolate, butter, sugar, and eggs. I poured the filling into the baked pastry shells and popped them into the oven to bake until the chocolate was set and the tarts were glossy and irresistible.

The moment I took my first bite of the freshly baked Portuguese Chocolate Tart, I was transported back to that charming bakery in Lisbon. The rich, velvety chocolate filling melted in my mouth, while the buttery pastry provided the perfect contrast in texture.

I couldn't believe that I had managed to recreate the taste of those tarts so perfectly in my own kitchen. My husband, who had been eagerly waiting to taste the fruits of my labor, declared them to be the best dessert he had ever had.

From that day on, Portuguese Chocolate Tarts became a staple in our household. I would make them for special occasions, family gatherings, or simply as a sweet treat to enjoy with a cup of tea. I loved sharing the recipe with friends and family, who were always amazed at the depth of flavor and decadence of the tarts.

Over the years, I have continued to perfect the recipe, tweaking and adjusting it to suit my taste and preferences. Each batch of tarts brings back fond memories of that trip to Portugal and the kind baker who shared his recipe with me.

As I pass down the recipe for Portuguese Chocolate Tarts to the next generation, I hope that they too will find joy and satisfaction in recreating this beloved dessert. Cooking is not just about following instructions – it is about passion, creativity, and the spirit of sharing. And in every bite of these tarts, I taste all of those things, along with a hint of nostalgia for the beautiful city of Lisbon that inspired me to create them.