Cinnamon churro and sugar tart sulli with chocolate sauce homemade recipe

How to make Churro with Cinnamon and Sugar Soleil Tart with Chocolate Sauce:

This churro-style cinnamon sugar tarte soleil with a chocolate dipping sauce is the solution if you need a quick party dessert in a hurry. Take a bite of the hot chocolate sauce, dunk it into the cinnamon-sugar puff pastry, and enjoy!

I just discovered THE finger food recipe I need, which is why I'm so excited about it. But to be completely honest with you, this simple tarte soleil recipe also works as a quick party food idea for a kid's birthday celebration or for a lavish brunch with friends.

Ingredients:

For the Tarte Soleil:

• 2 sheets puff pastry.
• 1/2 stick butter (50g), softened at room temperature.
• 2 Tablespoons (30g) ground cinnamon.
• 1/4 cup (50g) sugar.
• 1 egg, beaten.

To prepare the chocolate sauce:

• 150g dark or semi-sweet chocolate, chopped.
• 3 Tablespoons whipping cream.

To prepare the cinnamon and sugar:

• 1 Tablespoon unsalted butter, melted.
• 1 Tablespoon sugar.
• 1/4 teaspoon ground cinnamon.

Preparation :

1. Ensure that a baking sheet is lined with parchment paper or a Silpat mat and preheat the oven to 190°C.
2. The first piece of puff pastry should be rolled out into a 30-cm circle. Repeat with the second dough, saving one in the refrigerator for later use.
3. Combine softened butter, sugar, and cinnamon in a bowl. The first piece of puff pastry should be filled completely, leaving a 1,5 cm border around the borders.
4. Place second dough on top and dab borders with water.
5. In the center, place a small glass turned upside down. Slice the glass in half, then in quarters, using a sharp knife.
6. Divide each quarter into thirds, then create three strips inside each third (making 6 strips into each quarter). Repeat in the remaining quadrants until the center has 24 pastry coming out of it. Simply place the tray in the freezer for a few minutes to firm the dough back up if it becomes annoyingly soft and difficult to cut at any stage during the cutting process.
7. Take the glass out. The most likely place for each ray to prematurely break off is in the center, so place your finger there and gently twist each strand a few times.
8. Bake for 30 to 35 minutes, or until golden. Brush with beaten egg and one tablespoon water.
9. Whip the cream and chocolate in the microwave, stirring after each increment of 20 seconds, to make the chocolate dipping sauce.
10. Take the tarte flamby out of the oven. After immediately brushing with melted butter, sprinkle the cinnamon-sugar mixture over top.
11. By cutting all the way around, remove the center piece and replace it with a miniature bowl filled with the chocolate dipping sauce. Remove the sun's rays, dunk in chocolate sauce.
12. Enjoy!

Thanks for reading. I hope you like it.

Don't forget to read: Easy homemade microwave custard pudding