CHOCOLATE FRANGIPANE TART WITH BERRIES
Ingredients
For the Tart:
- 3.8 oz butter
- 3.5 oz dark chocolate, chopped
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 2 large eggs
- 4.2 oz ground almonds (almond meal)
- 1/4 cup caster sugar
- 1/4 cup brown sugar
- 1/2 tsp ground cardamom
- 2 tbsp cocoa
To serve:
- 3.5 oz mascarpone
- 1/2 cup cream
- 1 tsp vanilla paste or extract
- 1 punnet fresh berries (I used strawberries & blueberries)
- Edible flowers (optional)
- Icing sugar (confectioner's sugar), to dust
Instructions
For the Tart:
- Preheat the oven to 160C (320F) fan bake or 180C (360F) conventional bake.
- Put the butter, chocolate, golden syrup and vanilla in a large heatproof bowl and set over a saucepan of simmering water, stirring occasionally until melted (don’t let the base of the saucepan touch the water). Take off the heat and cool for 10 minutes.
- Lightly whisk the eggs in a small bowl and add to the chocolate mixture, whisking for a minute or so to make a thick, glossy batter.
- Combine the almonds, both the sugars, cardamom and the cocoa in another small bowl, ensuring there are no lumps, Add to the chocolate mixture and stir well to combine. Pour into a greased and lined 20cm (8 inch) loose-based tart tin*, placed on a baking tray.
- Bake for 25 minutes or until a skewer inserted into the centre of the tart comes out with a few damp crumbs attached. Cool then remove from the tin.
To serve:
- Whisk the mascarpone, cream and vanilla paste together until thick (don’t overbeat or the mascarpone will split).
- Spread the cream over the tart and top with the berries and a dusting of icing sugar. Top with edible flowers if desired.
Notes
* I only had a 9 inch tart tin, so the resulting tart was wider but thinner than it’s supposed to be.
The tart can be made 2-3 days ahead. Keep in an airtight container and top with the mascarpone and berries on the day of serving.
Tried this recipe?Let us know how if you liked it in the comments below!