If you're a choc-a-holic, then you're going to love this easy dessert by Tom Kerridge.
To make the pastry, sift the flour, cocoa powder and icing sugar together into a bowl. Add the diced butter and rub together until it becomes crumbly. Add the egg yolks and mix together until it forms a paste. You may need to add a little iced water. Remove from the bowl and wrap in cling film and place in the ridge to rest for at least 1 hour.
After this time, roll out the pastry on a lightly floured surface into a circle to about the thickness of a $1 coin. Put the pastry over the top of a rectangular tart case and push down into the ring. Line the inside with cling film and pour in some ceramic baking beans. Place the tart on a flat oven tray and bake in a pre-heated oven at 170°C for 25 minutes.
After this time, remove the cling film and beans and place the tart back into the oven to cook for a further 10-20 minutes to dry out. When fully cooked, remove the tart from the oven and leave to cool down to one side. When the tart case has cooled, trim the pastry to make it look neat.
To make the filling break up the milk chocolate and place into a bowl over a pan of barely simmering water. Once melted, remove the bowl from the heat. Bring the double cream and amaretto up to the boil and pour on top of the melted chocolate, whisking everything together well. Pour this mix into the cooked tart case, cool to room temperature and put it into a fridge for 30 minutes.
To make the topping, pre-heat the oven to 190°C and place the almonds on to a roasting tray. Place them into the oven and cook for 8-10 minutes until they are toasted and lightly browned. Remove them from the oven and leave to cool for a few minutes.
In a pan, place the caster sugar and water and heat up until the sugar starts to colour. Stir in the almonds and stir around until the sugar crystallises and coats the almonds. Pour them into a tray to cool.
To make the coffee cream, mix together the coffee granules and the coffee liquor to a paste and add the sugar. Pour on the double cream and whisk together until it thickens and forms lovely firm peaks, but don’t over whip it. Pop a bit of cling film on the top and put it into the fridge until needed.
Check that the tart has set. If not, you can leave it in the fridge for a further 20 minutes. Sprinkle on top the edible coffee beans and then break up the frosted almonds and put them on top. Cover with the grated chocolate and serve with the whipped coffee cream.
Nutritional analysis per serving (26 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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