Melted butter for greasing
All-purpose flour for dusting
For the dough
One cup of all-purpose flour
A/2 cup of tamarind pulp
A/4 teaspoon of active dry yeast
A/4 cup of cold unsalted butter, cut into small pieces
One egg
For the filling
One cup of dried tamarinds (300g)
1/2 cup of chopped nuts (50g)
One tablespoon of grated lime zest
For the topping
100g of dark chocolate, broken into pieces
Melted butter for greasing
All-purpose flour for dusting
For the dough
One cup of all-purpose flour
A/2 cup of tamarind pulp
A/4 teaspoon of active dry yeast
A/4 cup of cold unsalted butter, cut into small pieces
One egg
For the filling
One cup of dried tamarinds (300g)
1/2 cup of chopped nuts (50g)
One tablespoon of grated lime zest
For the topping
100g of dark chocolate, broken into pieces
Preheat the oven to medium (180°C)
Grease a large baking dish with butter
Dust with flour a smooth surface
Prepare the dough: in a medium bowl, combine all ingredients except the egg and mix until a crumbly texture forms
Add the egg and knead quickly with your hands
Makes a ball with the dough and set aside
Prepare the filling: remove the pits from the tamarinds
Process the tamarinds in a food processor with the nuts until a paste forms
Add the grated lime zest and mix
Roll out the reserved dough on a floured surface to a 30cm square
Spread the tamarind and nut paste over it and roll into a rocambole shape
Place in the prepared baking dish
Bake for about 30 minutes, or until golden brown
Prepare the topping: melt the chocolate in a small saucepan over low heat, stirring constantly
Pour onto a flat surface
Use a spatula to make sweeping motions to cool the chocolate
Using a brush, spread the cooled chocolate over the rocambole
Refrigerate for about 30 minutes or until firm
Transfer to a serving dish and serve immediately.
