Mr. Simply Homemade had his birthday yesterday, let’s just say he’s getting rather close to a big number! Instead of a cake, he wanted a nice decadent, chocolate treat and so I rustled up this Chocolate Almond Tart. It was good…..it was very good!
for the base
120g Plain Flour
120g Ground Almonds
65g Butter, melted
30g Maple Syrup
1 Tsp Vanilla Extract
for the filling
200g Dark Chocolate, min 70%
- Grease an 8″ loose-bottomed round tin and preheat the oven to 160C (fan – 180 for conventional ovens.
- Add the flour and ground almonds to a bowl. Give them a stir, add the butter, maple syrup and vanilla extract and mix it all together.
- Tip the mixture into the cake tin, it will slightly resemble breadcrumbs, so you need to press it into place and up the sides of the tin. Don’t worry about reaching the top if your tin is quite deep, it isn’t necessary.
- Place the base into the oven and bake for 10 minutes, it should be golden and biscuit like coming out.
- Leave to cool in the tin on a wire rack.
- Meanwhile, prepare the ganache filling. Melt the chocolate over a pan of hot water. When it has all melted add it to the cream and whisk until you have a thick chocolate sauce.
- Pour this into the pastry base, spread it out and place in the fridge to fully set.
- Scatter the top with flaked almonds.
This tart was absolutely delicious. One thing I would suggest is leaving it out of the fridge for 30 minutes or so before cutting; my gang weren’t patient enough to wait.
If you wanted to be even more indulgent, it would be delicious with some fresh cream, raspberries and mint.
This recipe is adapted from this one on Little Green Spoon.