A show stopper of a dessert.


  • pastry ingredients
  • 110 g plain flour
  • 55 g chilled butter (cut into cubes)
  • 1 large egg (separated)
  • 1-2 tablespoons water
  • butter or margarine for greasing tin
  • 9”pie or tart tin
  • caramel ingredients
  • 300 g caster sugar
  • 75 ml cold water
  • 1 large egg
  • 300 ml double cream
  • filling & topping ingredients
  • 250 g roasted almonds (with skin removed)
  • 3 floz sugar syrup
  • 225 g dark chocolate (70%)
  • heart shaped chocolates to decorate.


  • Pastry:
  • Sieve the flour into a bowl, add butter and rub with finger tips until it resembles breadcrumbs
  • Add egg yolk and 1 tablespoon of water and use a fork to bind the pastry together.
  • Turn onto floured surface and knead gently for about 2 minutes.
  • Wrap in clingfilm and put in the fridge for 30 minutes.
  • Grease and flour tin roll out pastry and use to line the tin.
  • Return to fridge for 20 mins, then place a sheet of clingfilm, greaseproof paper or foil on top of pastry, fill with dried beans or rice and bake in preheated oven 180°C (350°F/Gas 4) for 20 minutes, until golden brown.
  • Filling:
  • Place the sugar and water in a large saucepan and bring to the boil and continue boiling until it becomes a caramel colour.
  • Turn down the heat and pour in the cream. BE CAREFUL WHEN ADDING CREAM NOT TO GET SPLASHED. Whisk until smooth.
  • Remove from heat and allow to cool completely.
  • Whisk in the egg to the caramel.
  • Put the almonds onto the bottom of the pastry and pour the caramel on top.
  • Put onto baking tray and cook for 25mins at 175°C (330°F/Gas 3 ½).
  • When cooked, allow the tart to cool completely.
  • In a bowl, break the dark chocolate into small pieces, add the sugar syrup and place over a saucepan of simmering water and melt the chocolate gently.
  • Pour over the top of the pie, allow to set then decorate with heart shaped chocolates.

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