1 1/3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 tablespoons granulated sugar
3 tablespoons butter, softened
2 tablespoons natural yogurt
Fillling
1 tablespoon cornstarch
1 cup milk
1 pot Nutella (180 g)
150 grams dark chocolate
1 1/3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 tablespoons granulated sugar
3 tablespoons butter, softened
2 tablespoons natural yogurt
Fillling
1 tablespoon cornstarch
1 cup milk
1 pot Nutella (180 g)
150 grams dark chocolate
1
Bake the oven to 400°F
In a bowl, mix together the flour, cocoa powder, sugar, butter, and yogurt until uniform
2
Roll out the dough thinly and line the bottoms and sides of 16 mini muffin tin cups
Bake for 15 minutes or until golden brown
Let cool, demold, and reserve
Reheating
1
In a pan, combine the cornstarch dissolved in milk and cook over low heat, stirring constantly until thickened
Avoid lumps
2
Melt the chocolate in a double boiler and mix well with the Nutella cream
Beat until smooth and even
Fill the mini tortas and serve.
