Name: Chocolate almond tart
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 50 gram 50g dark eating chocolate, chopped coarsely; 1/4 cup (55g) caster sugar; 1 tablespoon cocoa powder; 1/2 cup (60g) ground almonds (almond meal); 20 gram cold unsalted butter, chopped finely; 2 eggs; 2 teaspoon brandy; 2 sheets ready-rolled butter puff pastry

Chocolate almond tart

This chocolate almond tart has a rich, unctuous filling between layers of light, flakey pastry. Serve with a cup of coffee for an afternoon treat, or with a dollop of cream as dessert.

Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon

Serves 4

Cook

Ingredients

50 gram 50g dark eating chocolate, chopped coarsely

1/4 cup (55g) caster sugar

1 tablespoon cocoa powder

1/2 cup (60g) ground almonds (almond meal)

20 gram cold unsalted butter, chopped finely

2 eggs

2 teaspoon brandy

2 sheets ready-rolled butter puff pastry

Method

1.Process chocolate, sugar, cocoa and almonds in a food processor until chocolate is chopped finely. Add butter and process until mixture begins to come together.

2.Add 1 egg and brandy; process to combine.

3.Cut one pastry sheet into a 12cm x 24cm rectangle; one into a 14cm x 24cm rectangle. Leaving a 2cm border along all sides, cut even slits in centre of larger pastry sheet at 1.5cm intervals. Place smaller sheet on a greased oven tray; spread the centre with chocolate mixture, leaving a 2cm border. Brush edges with a little of the remaining beaten egg.

4.Top with other pastry sheet, press edges of pastry together. Freeze for 10 minutes.

5.Preheat oven to moderately hot (200°C/180°C fan-forced).

6.Brush pastry lightly with remaining beaten egg. Bake about 35 minutes or until golden.

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