Chocolate and almond tart

Crostata con cioccolato e mandorle

Ingredienti

Ingredienti

Ingredients
pastry:

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

filling:
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

decoration:
icing sugar


in collaboration with piùDOLCI

Preparation
Pastry:
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
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