Chocolate almond tart
| Serves: | 6 |
Ingredients
- 75 g Unsalted Ayrshire butter
- 1 cup Ayrshire double cream
- 1 cup Ayrshire double cream
- 1-2 Tbsp Ice water
- 110 g Cold unsalted Ayrshire butter, cut into small cubes
- 240 g Dark chocolate, chopped and melted
- 2 tbsp sea salt flakes
- water
- 200 g white sugar
- 6 extra large free range eggs
- A few drops vanilla extract
- A pinch salt
- 2 tsp white sugar
- 50 g cocoa powder, for dusting
- 75 g ground almonds
- 350 g cake flour, sifted
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Cooking Instructions
- Preheat the oven to 180 °C.
- For the pastry, combine the flour with the ground almonds, cocoa powder, sugar and salt.
- Add the butter into the flour mixture with a fork, until crumbs are formed.
- Add the egg and vanilla extract and mix to form a dough. Add the water and mix into the dough.
- Wrap in plastic wrap, knead to form a round disc and refrigerate for 30 minutes.
- On a floured surface, roll the chilled dough to form a circle 2 cm larger than a 23 cm tart pan.
- Place the dough on the greased tart pan, remove the edges with a knife and refrigerate for 30 minutes.
- Prick the pastry dough with a fork, cover with baking paper and fill with dry beans or rice and blind bake for 15 minutes.
- Remove the beans/rice and baking paper and return to the oven for 10 – 15 minutes. Once cool, remove the pastry from the tart pan.
- For the caramel, add the sugar and water to a clean, large pot and swirl the pot to mix the sugar and water.
- Bring the mixture to a fast simmer on a hot stove. Do not stir as this causes crystallisation.
- Cook for 8 – 10 minutes, not stirring, until the mixture is a golden colour and remove from the heat. The mixture will darken to a golden brown.
- Carefully add cream, a little at a time, stirring continuously. The mixture will bubble.
- Place the mixture back on the stove to cook for 1 – 2 minutes, stirring with a wooden spoon until smooth.
- Remove from the heat and stir in the butter a little at a time. Stir in the salt and leave to cool.
- Pour the caramel over the pastry and refrigerate for 1 – 2 hours.
- For the ganache, heat the cream in a small pan. Remove from the heat when the cream begins to boil at the edges.
- Pour the cream over the chocolate, allow to sit for 1 minute, then stir until smooth. Leave to cool.
- Pour the chocolate ganache over the caramel, spread it evenly and refrigerate the tart for another 2 – 3 hours.
- To serve, sprinkle the caramel chocolate tart with sea salt flakes.
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