Chocolate Almond Tart

Mandy’s contribution this week was a first for the cake club and warranted the creation of both “Tart” and “Nuts” categories. Perhaps it could even be referred to as a torte. Either way, it was rich, dense, and answered every possible need of a club designed to inject delectable delights into a Tuesday morning. Her report follows.

Choccy Almond Tart

Base
180 g unsalted butter
1/2 cup icing sugar
225 g flour
3 tablespoons cocoa powder
1 egg

Filling
90 g unsalted butter
90 g dark chocolate (e.g. Whittakers 76% dark chocolate)
3 eggs
1/4 cup flour
70 g ground almonds
1/2 teaspoon almond essence
2/3 cup caster sugar

Topping
90 ml thickened cream
210 g dark chocolate
40 g flaked almonds

Preheat oven 140°C. Make base by rubbing butter into dry ingredients. Add egg. Wrap and chill. Roll out pastry to line a flan tin; chill again.

To make filling, melt butter and chocolate in double boiler. In a separate bowl, whisk eggs, flour, ground almonds, essence and sugar on high speed for 8 minutes. Fold in melted chocolate. Pour into pastry shell and bake for 35-45 minutes. Cool.

Bring cream to boil in a pot. Take off heat, add chopped chocolate and stir until melted. Cool, then pour over tart and sprinkle with almonds.

Recipe from the New Zealand Gardener magazine, March 2010

Notes:
I used the Whittakers chocolate recommended but just one king size block (350 g I think), just made less topping. I couldn’t find any thickened cream or double cream* in the local supermarkets so I just used normal cream and it seemed to be thick enough. I couldn’t be arsed beating the mixture for 8 minutes, it seemed a very long time and was very noisy; I probably managed about 5 minutes. Whilst it was cooking, butter from the base must have melted and dripped onto the bottom of the oven which created a lot of nasty smoke – might pay to put a tray underneath.

* English Editor’s Note: Does real double cream exist in New Zealand?

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Published in: on April 20, 2010 at 22:42  Leave a Comment  

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