Chocolate tart with nut crust
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 16 portions |
Ingredients
- 5 ml water
- honey
- 90 g unsalted pecan nuts
- 90 g unsalted macadamia nuts
- 3 eggs
- 550 ml low fat milk
- 450 g 70% dark chocolate
- 150 g dates, dried
- 150 g almonds, ground
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat oven to 160˚C.
- Toast ground almonds in the oven until golden. Remove from the oven and allow to cool.
- Blend almonds and dates in a food processer until the mixture comes together.
- Line a 20cm tart tine with the ground almond mixture and place in the refrigerator until needed.
- Roast pecan nuts and macadamia nuts in the oven until they are releasing aroma.
- Heat the milk on the stove until it comes to the boil. Pour over the chocolate and whisk until all the chocolate has melted.
- Allow to cool slightly before adding the eggs which have been whisked slightly.
- Pour chocolate mixture into tart shell and decorate with the toasted nuts on top. Make a creative pattern with the nuts.
- Place tart in the oven and bake for 35 minutes or until set. Remove from the oven.
- Place honey and water in a tea cup and melt in the microwave. Brush the top of the chocolate tart with the honey glaze.
- Garnish with mint and serve.
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