Pastry:
150 g all-purpose flour
30 g unsweetened cocoa powder
75 g confectioners' (icing) sugar
100 g cold butter, cubed
1 egg yolk
3 teaspoons iced water
Lightly grease a 10-inch (25-cm) tart pan with removeable base. Combine flour, cocoa, icing sugar, and butter in a food processor and pulse until the mixture resembles bread crumbs. Add the egg yolk and 3 tsp water, until the dough comes together. Cover the dough with plastic wrap, refrigerate for 30 minutes. Roll the pastry out on a lightly floured work surface to 4 inch (5 mm) thick. Line the prepared tart pan with the pastry and trim the edges. Preheat the oven 170°C. Cover the pastry case with parchment paper and fill with any dry beans as a weight. Bake for 15 minutes until pale golden brown. Remove the paper and weights and set aside.
Filling:
150 g) dark chocolate
60 ml heavy (double) cream
tsp vanilla extract
60 g unsalted butter, softened
140 g sugar
3 eggs, separated(yolks x chocolate & egg whites x meringue)
100 g ground almonds
Place the chocolate, cream, and vanilla in microwave (or bain marie) and stir until smooth. Set aside to cool. Beat the butter and 70 g of sugar in a small bowl with an electric mixer on high speed until pale and creamy. Add the yolks and chocolate mixture, beating to combine. Fold in the ground almonds. Spread over the tart case and bake for 10 minutes.
Meanwhile, to make the meringue, whisk the egg whites in a medium bowl with an electric mixer until foamy. Gradually add the remaining sugar, whisking until smooth, glossy peaks form. Spoon the meringue over the filling and bake for 15 minutes, or until golden. Best to serve at room temperature.
Enjoy!
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