Decadent chocolate & pine nut tart
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Decadent chocolate & pine nut tart
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Decadent chocolate & pine nut tart makes a showstopper dessert.
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Ingredients
Pastry
- 125 g butter
- 90 g castor sugar1 large free-range egg
- 200 g cake flour
- 50 g almond flour
Chocolate pine nut Filling
- 225 g dark chocolate
- 70% cocoa
- 115 g butter room temperature
- 115 g castor sugar
- 3 free-range eggs
- room temperature
- 200 g cake flour or
- 115 g ground almonds
- 150 g toasted pine nuts
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Instructions
- For the pastry, put the butter and castor sugar into the bowl of a food processor and pulse until smooth. Add the egg and pulse again. Add both flours and very briefly process just until the mixture forms a soft dough. Tip this out onto a floured surface and gently knead it into a ball. Wrap in clingfilm and chill in the fridge for 20–30 minutes.
- Preheat the oven to 180 °C. Grease a 23 - 26cmcm tart tin and Roll the pastry out on a floured surface to about 5-mm thick. Line the tart tin with the pastry, ensuring the sides are covered as well. Prick the surface of the base of the pastry shell with a fork, then line the pastry with a piece of baking paper and fill it with rice, dried beans or baking weights.
- Bake for 10 minutes, then take out of the oven, remove the paper and weights, and return to the oven for a further 8–10 minutes until just starting to turn golden brown. Remove and leave to cool briefly. This can be made in advance.
- While the pastry shells are blind-baking, make the chocolate filling.
- For the filling, melt the chocolate in a double-boiler on the stovetop or in a microwave, then set aside.
- Cream the butter and castor sugar together until light and fluffy, then add the eggs one by one, alternating with the cake flour or ground almonds until all is mixed. This will prevent the mixture from splitting. Beat in the melted chocolate and stir through the pine nuts.
- Spoon the mixture into the pastry case and bake for 20 minutes.
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