For a quick party dessert in a pinch, this churro-style cinnamon sugar tarte soleil with a chocolate dipping sauce is the answer. Tear off cinnamon-sugar puff pastry rays of sun, dip into the creamy and decadent hot chocolate sauce and indulge!
Mardi gras is upon us and I’m so excited about it because I just found THE finger food recipe you need for the occasion. But to be honest with you, mardi gras is just an excuse here, and this easy tarte soleil recipe also makes a quick party food idea for a kid’s birthday party or for a decadent brunch with friends.
How to prepare churro cinnamon tarte soleil?
As much as I love churros or a good doughnut occasionally, I’m not too much into frying food in general. So when I saw the success of my savory tarte soleil recipes last year, I got an idea to make it sweet, combining my Cinnamon Star Bread (like a cinnamon roll!) and the idea of churros. It took me a few attempts before I got the exact texture and taste I was looking for and I’m happy to announce I finally found it!
To shape a tarte soleil, I’ll refer you to this recipe and also to the step-by-step tutorial at the end of the recipe, where I guide you throughout the process so you can’t go wrong. Side note: it’s always a very fun activity to do with kids.
Then, prepare the cinnamon filling to make it taste like a cinnamon roll! To do so, just combine sugar, ground cinnamon and unsalted butter, softened at room temperature. Nothing’s easier!
Final step: brush tarte soleil with beaten eggs before baking. Once baked through and golden in color, brush a second time (while tarte soleil is still hot) with melting butter and sprinkle immediately with the cinnamon-sugar texture to create this churro texture you’re looking for.
Dip into hot chocolate sauce… hmmm!
Now let’s talk about this hot chocolate sauce. If you’ve been to Spain before or better if you had chance to live in Spain, you might know this tradition of coming back from the night club in the early morning and go grab some churros with hot chocolate sauce on the way back home.
Sadly I never experienced it by myself but due to my numerous Spanish friends, I’ve heard a lot about it and love the idea. But don’t worry, I’ve had churros anyway (nothing could ever stop me from trying something that decadent) in coffee shops in the afternoon. It’s a less crazy experience maybe but oh so delicious!
Coming back to the recipe, you need only 2 ingredients to make this hot chocolate sauce: chocolate + whipping cream. The easiest way to prepare it is by simply melting chocolate and cold whipping cream together in the microwave by 20 minutes increments. This way, both ingredients warm up at the same time on a low process. Stir every 20 seconds, and once you see chocolate is almost melted with just tiny pieces remaining, just stir until completely melted.
Tear off rays of sun, dip into the hot chocolate sauce and indulge! Sooooo good!!!
More decadent finger food dessert recipes:
- Best Ever American Pancakes
- Chocolate French Toast Roll Ups with Marshmallows
- Chocolate Chip Cookie Sticks
- Healthier Whole-Wheat Waffles
- Baked Chocolate Frosted Donut
- Swedish Semlor for Mardi Gras
- Baked Orange Poppy Seed Donuts
Savory tarte soleil + pull-apart recipes:
- Easy Step-by-Step Tarte Soleil Appetizer (5 different filling ideas)
- Festive Puff Pastry Christmas Tree Appetizer
- Sweet Potato Bread Rolls with Camembert
- Easy Pizza Star Ring with Whole Wheat Flour
For a quick party dessert in a pinch, this churro-style cinnamon sugar tarte soleil with a chocolate dipping sauce is the answer.
For the tarte soleil:
- 2 sheets puff pastry
- 1/2 stick butter (50g), softened at room temperature
- 1/4 cup (50g) sugar
- 2 Tablespoons (30g) ground cinnamon
- 1 egg, beaten
For the chocolate dipping sauce:
- 5.5 ounces (150g) dark or semi-sweet chocolate, chopped
- 3 Tablespoons whipping cream
For the cinnamon-sugar topping:
- 1 Tablespoon unsalted butter, melted
- 1 Tablespoon sugar
- 1/4 teaspoon ground cinnamon
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a Silpat mat.
- Roll out the first piece of puff pastry into a 12-inch (30 cm) circle. Repeat with second dough, setting one aside in the fridge until needed.
- In a bowl, combine together softened butter, sugar and cinnamon. Spread the filling all over the first piece of puff pastry, leaving 1/2-inch (1,5 cm) from the edges.
- Dab edges with water and place second dough on top.
- Set a small glass upside down in the middle. Using a sharp knife, cut away from glass in quarters.
- Cut each quarter in half, then make 3 strips inside each half (making 6 strips into each quarter). Repeat in the other quarters until you have a 24 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.
- Remove the glass. Place your finger near the center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times.
- Brush with beaten egg (with one tablespoon of water), bake for 30 to 35 minutes, until golden.
- Meanwhile, prepare the chocolate dipping sauce by melting chocolate and whipping cream in the micro-wave, stirring every 20 seconds increment.
- Remove tarte soleil from the oven. Brush with melted butter right away and top with the cinnamon-sugar mixture.
- Remove the center piece by cutting all around and place a tiny bowl with the chocolate dipping sauce instead. Tear off rays of sun, dip into chocolate sauce, and enjoy!
Keywords: Churro cinnamon tarte soleil