Swedish Chocolate Dessert Konungens Tarts

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.