Dark chocolate and almond tart
Dark chocolate & Marcona almond tart (serves 10)
Pastry:
170g plain flour
30g raw cacao or Fairtrade cocoa powder
40g coconut sugar
125g chilled unsalted butter cut into cubes
1 egg yolk + 1-2TBSP water (save the egg white)
Filling:
175g unsalted butter
175g 70% fairtrade dark chocolate
175g coconut sugar (I use @bionaorganic)
1TBSP leftover espresso (optional)
3 eggs, lightly beaten plus 1 egg white
150ml double cream, creme fraiche or Greek Yoghurt
100g Marcona almonds, roughly chopped
To make the pastry, place flour, cocoa, sugar & butter in a food processor & pulse to fine breadcrumbs. Add egg yolk & the 1-2TBSP water & pulse briefly until the pastry comes together. Press into a flat disc, wrap in baking parchment (use the parchment to blind bake the pastry case) & chill for 30 mins.
Roll out the pastry & line a 10-inch x1inch loose-bottomed tart tin. Pop the tart tin back in the fridge & chill until firm.
Pre-heat the oven to 170c/Fan. Line your pastry case with non-stick parchment (I use @ifyoucare_usa) & fill up to the rim almost with baking beans (I use dried pulses). Blind bake the pastry case for 20minutes or until the sides of the pastry case are set. (Don't remove the baking beans before this point otherwise the sides will sink down and collapse). Carefully remove parchment & beans & return tart to the oven to dry out for another 10 mins. Lower the oven to 160c.
In a glass bowl set over a pan of just simmering water gently melt the butter & chocolate - don’t stir. Take off the heat & swirl the bowl instead. Cool for 5 mins.
In a separate bowl put 3 eggs, extra egg white, coconut sugar, cold espresso if using & mix with a fork. Stream in melted chocolate, double cream & toasty almonds & bring together.
Put the tart tin on a baking tray, fill the pastry case with the filling & transfer to the lowest oven shelf. Bake for 25-30 mins. You're looking for is the filling to be ever so lightly risen & a slight wobble in the centre. As with all tart baking it's gentle, gentle.