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Swedish Chocolate Dessert: Konungens Tarts
Author/Submitted by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Servings: 6
Categories:
Chocolate
/
Desserts
Ingredients: 2 1/4
cups
Pillsbury's Best All Purpose Flour*,
sifted
1/2
cup
sugar 1/3
cup
cocoa 1/2
teaspoon
double-acting baking powder 1/2
teaspoon
salt 3/4
cup
butter 1
egg,
slightly beaten
1
tablespoon
milk
Filling (Vanilla or Chocolate): 1
egg 1/4
cup
sugar 1/4
cup
Pillsbury's Best All Purpose Flour 1
cup
milk 1
teaspoon
French's Vanilla 1/2
cup
whipping cream
For chocolate filling- 3
tablespoons
cocoa 3
tablespoons
sugar
Chocolate Icing: 2
tablespoons
butter,
melted
2
tablespoons
cocoa 1/2
cup
confectioners' sugar 1
egg yolk 1/4
teaspoon
French's Vanilla
Directions:
BAKE at 375 degrees for 12 to 15 minutes. SERVES 6 to 8.
Sift together the flour, sugar, cocoa, baking powder and salt. Cut in butter
until particles are the size of small peas. Add 1 slightly beaten egg and 1
to tablespoons milk; blend with fork or pastry blender. Place on large
ungreased baking sheet.*** (Baking sheet will not slip if placed on damp cloth
or paper towel.) Roll out on baking sheet with floured rolling pin to 15 x
11-inch rectangle. Trim edges with knife or pastry wheel. Cut into three 11
x 5-inch rectangles. Bake in moderate oven (375 degrees) 12 to 15 minutes.
Do not brown. Cool on baking sheet. Loosen carefully with spatula. Stack
layers on top of cardboard covered with aluminum foil, spreading filling
between layers to within 1/4 inch of edge. Frost top. if desired, decorate
with toasted slivered almonds. Chill until frosting has set. Wrap loosely in
aluminum foil (or waxed paper); chill overnight.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
***If a large baking sheet is not available, divide the dough into three
portions and roll to 11 x 5 inch rectangles.
Filling: (Vanilla or Chocolate)
Beat 1 egg until light and fluffy. Gradually add sugar, beating constantly
until thick and light. Blend in flour. Gradually add milk which has been
scalded in top of a double boiler. Return mixture to double boiler. Cook
over boiling water, stirring constantly, until thick and smooth. Add vanilla;
cool. Beat 1/2 cup whipping cream until thick and fold into filling.
For chocolate filling, substitute the following chocolate whipped cream for
the plain whipped cream: Combine 1/2 cup whipping cream, cocoa, and sugar.
Beat until thick.
Chocolate Icing: Combine melted butter, cocoa, confectioners' sugar, egg yolk
and vanilla. Beat until smooth.
Pronounced Koh-nuhng-ens Tor-tah
"From Pillsbury's European Recipe Service-A Dessert From Sweden"
Pronounced Koh-nuhng-ens Tor-tah
"From Pillsbury's European Recipe Service-A Dessert From Sweden"
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