For the crust:
1 cup all-purpose flour (120g)
1/4 cup unsalted butter, softened (50g)
1/4 cup granulated sugar (45g)
1 egg
2 tablespoons water
150g bittersweet chocolate, cut into tablets (for filling)
1 egg mixed with 2 tablespoons water (for brushing)
For the sauce:
2 cups milk (480ml)
1 1/2 tablespoons cornstarch
2 eggs
1/3 cup granulated sugar (60g)
3 tablespoons Porto wine
For the crust:
1 cup all-purpose flour (120g)
1/4 cup unsalted butter, softened (50g)
1/4 cup granulated sugar (45g)
1 egg
2 tablespoons water
150g bittersweet chocolate, cut into tablets (for filling)
1 egg mixed with 2 tablespoons water (for brushing)
For the sauce:
2 cups milk (480ml)
1 1/2 tablespoons cornstarch
2 eggs
1/3 cup granulated sugar (60g)
3 tablespoons Porto wine
Preheat oven to 400°F (200°C)
Prepare the crust: place flour on a clean surface, forming a mound and make a hole in the center
Add remaining ingredients
Mix with hands from inside out until homogenous
Roll out the dough to approximately 3 mm thickness
Cut into circles using a biscuit cutter 8 cm in diameter
Place a chocolate tablet in the center of each dough circle, fold edges and press with a fork to close
Arrange pastries on a large baking sheet
Brush with egg mixed with water
Bake in preheated oven until lightly golden (about 20 minutes)
Let cool
Prepare sauce: in a medium pan, combine milk, cornstarch, eggs, and sugar
Cook over medium heat, stirring constantly, until slightly thickened (about 5 minutes)
Remove from heat
Add Porto wine and mix well with a spoon
Transfer to a serving dish
Arrange pastries in the dish and serve immediately with sauce
176 calories per unit
