Jamie Oliver's Chocolate Cream Tartlets

Ingredients:

• 150 g of puff pastry piece
• 1 egg yolk
• 2 tbsp. ultrafine sugar
• A pinch of allspice
• A couple of pinches of cinnamon
• Zest of 1 orange

For the chocolate cream:

• 160 ml heavy cream
• 2 level tablespoons of ultrafine sugar
• A very small pinch of salt
• 55 g softened butter
• 225g of good quality confectionery chocolate, broken into pieces
• 50 ml of milk
• Cocoa powder for sprinkling

Preparation:

1. Flour a work surface and roll out the dough slightly larger than a sheet of parchment paper (21 x 28 cm). Brush the resulting rectangle with egg yolk and sprinkle with sugar (sprinkle allspice and cinnamon very thinly). Roll the dough tightly into a log shape. Use a knife to cut the roll into 2.5 cm thick pieces. Set aside 8 pieces, and freeze the rest for a rainy day.
   
   Place all the roll pieces, rolled side down, and flatten them slightly. Dust the surface with flour and roll each piece into a thin circle (about the size of a tea saucer). Even I don't have suitable molds at home, so I simply grease and flour the rims of 8 glass glasses.
2. Then I place a circle of dough in the bottom of each glass and form folds by pressing the dough around it.
   
   Line a baking sheet with glasses, dough side up, and bake in a preheated oven at 200°C (400°F) until crisp and golden, about 15 minutes. Remove the baking sheet from the oven and, while the tartlets are still hot, use a kitchen towel to pat the slightly raised bottom of the tartlets until they flatten. Let cool and carefully remove the tartlets from the glasses.
   
   Fill the tartlets with chocolate mixturePour the cream into a saucepan, add sugar and a pinch of salt, and bring to a boil. When the mixture boils, remove the pan from the heat and add the butter and chocolate. Stir until completely melted. Let the mixture cool slightly, whisking in cold milk until smooth and glossy.
3. Sometimes the mixture looks like it's separating. Let the mixture cool a bit more and stir in a little more cold milk until smooth. Pour the entire mixture into the prepared molds. Shake to ensure an even layer and let cool for about 1-2 hours to room temperature. Sprinkle with cocoa powder. The key is for the dough to be crisp and crumbly, and the filling to be smooth, like butter.