Chocolate and almond tart

Crostata con cioccolato e mandorle




250 g of flour
1 egg
120 g of butter
100 g of sugar
1 pinch of salt
grated rind of one orange

100 g of sugar
180 g of ground almonds
120 g of dark chocolate
60 g of butter
6 tablespoons of cream
1 egg
1 vanilla pod

icing sugar

in collaboration with piùDOLCI

quickly mix the flour with the cold butter, cut into pieces, the sugar, the egg, the grated orange rind and the salt. Form into a loaf and leave to cool in the fridge covered with kitchen film for 2 hours.

Roll out the pastry until 4 mm thick and line the buttered, floured cake tin. Trim off the pastry around the edge and prick the bottom with a fork. Place the cake tin in the fridge. 

Filling: melt the chocolate with the butter in a saucepan by the bain-marie method.
Take off the heat, allow to cool until just warm and add the sugar (keeping 1/2 a spoonful aside). Add the almonds, egg yolk, vanilla scrapings and cream to the chocolate.
Whip the egg white with 1/2 spoonful of granulated sugar in a separate bowl. Add the meringue to the filling. Pour the filling over the pastry and level it. 

Bake the tart using the pastry cooking mode at 180 °C for about 35-40 minutes.

When the tart is cooked, remove it from the oven and the cake tin and leave it to cool on a rack. Dust the edge of the tart with a little icing sugar.

  • 40 min
  • 35-40 min
  • medium
  • 8-10