A show stopper of a dessert.
A show stopper of a dessert.
Ingredients
- 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.
Method
- 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.
