Almond Crunch Dark Chocolate Tart
- 300g Carême Dark Chocolate Pastry, defrosted
- 80g blanched almonds
- 80g demerara sugar
- 40g plain flour
- 60g unsalted butter
- 500ml thickened pure cream
- 250g dark chocolate broken into pieces (70% cocoa solids)
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Step 1 - click here to display
Preheat oven to 190°C (170°C fan-forced). Line the base of a 23cm tart tin with baking paper. Unroll pastry, leave on the plastic, roll to a square approx. 30cm x 30cm.
Using a 28cm dinner plate as a template cut out a circle.
Step 2 - click here to display
Line tart tin with pastry, followed by baking paper then fill to the top of tin with baking weights to support sides and weigh down base. Place on a baking tray and bake for 20 minutes.
Remove from oven and carefully scoop out baking weights, return to oven for a further 5 minutes to ensure the base is cooked. Turn oven down to 170°C (150°C fan-forced).
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While the tart is baking, place almonds in a food processor and pulse to a coarse crumb, add sugar and plain flour and pulse again to form a finer crumb. Transfer to a bowl.
Step 4 - click here to display
Melt the butter, add this to the almond crumb and mix until combined. Line a baking tray with baking paper. Spread crumb mixture over tray.
Place in oven at 170°C (150°C fan-forced) and bake for 25 minutes. Remove and leave to cool.
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Heat the cream over medium heat bring just to gentle simmer (do not allow it to boil), add chocolate, remove from heat and whisk to combine until all chocolate has melted.
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Reserve ½ cup of the crumb mixture for decorating the top of the tart. Combine rest of crumb with the chocolate, pour into pre-baked tart shell, place this in the fridge to set, approx.1 hour.
Once set sprinkle remaining crumb around the edge of the tart to decorate.