Name: Chocolate Glazed Puff Pastry Tart
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1½ Packages puff pastry, frozen; ½ cup Water; ⅓ cup Granulated sugar; 3 large Egg, whites only; A few drops lemon juice; 1 tsp Powdered sugar; ¼ tsp Vanilla; 1 cup Heavy cream; 3 oz Unsweetened chocolate, highest quality; 10 tbsp Sugar; 6 tbsp Water

Merida, the Spanish town where this simple dessert was born, was once a Roman capital sitting just below Portugal. It was also the home of the ancient Monastery of San Isidro de Loriana. It is in the kitchens of this convent that this delicious tart emerged. The isolated town of Loriana and its monastery succumbed to humidity, insects and poverty and basically disappeared by the mid 1600s. Tartas del conventas, however, were embraced by the rest of Spain and different versions survived and a still a favorite dessert to this day.

Chocolate Glazed Puff Pastry Tart

This flaky cream-filled tart come from the ancient city of Merida. Using good store-bought frozen puff pastry make bringing this sophisticated desert to your guests a snap.

5 from 2 votes

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Course: Dessert

Cuisine: Spanish

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings:

Author: My Hungry Traveler

Equipment

2 Baking sheets
Saucepan
Stand mixer or whisk

Ingredients

1½ Packages puff pastry, frozen
½ cup Water
⅓ cup Granulated sugar
3 large Egg, whites only
A few drops lemon juice
1 tsp Powdered sugar
¼ tsp Vanilla
1 cup Heavy cream
3 oz Unsweetened chocolate, highest quality
10 tbsp Sugar
6 tbsp Water

US Customary – Metric

Instructions

Prepare Puff Pastry

Defrost puff pastry sheets. On a floured surface roll first one out into a 10 x 15-inch rectangle. Keep other 2 sheets in fridge. Transfer first sheet to a lightly greased cookie sheet and put in refrigerator. Adjust oven rack to top position and preheat oven to 450°F (230°C). Poke holes all over the first sheet and bake on top rack for 10 minutes, opening it up and poking more holes every 2 minutes. While first sheet is cooking, do same thing with the other sheet in the refrigerator and poke holes in top. Swap with first tray as it is removed from oven, place browned sheet on a cutting board and place third sheet on now empty tray. Poke holes in it and repeat process as second tray is removed from oven. it is browned all over. Put aside to cool. Finish all in the same manner. When cool, stack all three sheets and trim browned edges to get 8 x 13-inch rectangles.

Make Filling

Put the water and sugar into a saucepan. Boil then reduce heat to medium-low and simmer until syrup reaches soft ball stage, 10-15 minutes.
Meanwhile, beat the egg whites with lemon juice until foamy. Add powdered sugar and vanilla and continue beating until eggs are stiff but not dry. Slowly beat in the hot syrup and continue beating for 10 more minutes. Scoop it into a bowl and refrigerate. Clean the bowl and whisk attachment and put in the freezer for 10 minutes. After 10-15 minutes, remove from freezer and whip the cream. Gently fold it into the cooled egg white mixture.

Assemble Tart

Place 1 sheet of the pastry on a large, flat serving dish. Cover evenly with half the cream mixture. Lay the second sheet on top, spread the rest of the cream mixture on top and then cover with the last sheet.

Make Chocolate Glaze

Melt the chocolate in the microwave for 2 minutes. In a saucepan, combine 10 tbsp sugar with 6 tbsp water and bring to a boil. Lower heat and simmer until it reaches the string stage. Slowly pour melted chocolate into the warm syrup, stirring constantly. Keep warm until ready to use so it doesn't harden.