Ingredients
Tart base
flour
125g
4.38oz
0.50cup
8.38tbsp
almond flour
25g
0.88oz
1.68tbsp
coconut sugar (or regular sugar)
40g
1.40oz
2.68tbsp
butter 82.5%
75g
2.63oz
0.30cup
5tbsp
egg yolk
30g
1.05oz
2tbsp
Almond cream with chocolate
egg
1pc
butter 82.5%
60g
2.10oz
4tbsp
coconut sugar (or regular sugar)
55g
1.93oz
3.69tbsp
almond essence
to taste
almond flour
60g
2.10oz
4tbsp
chocolate drops
50g
1.75oz
3.35tbsp
almod flakes (petals)
40g
1.40oz
2.68tbsp
Method
Tart base
- Combine two types of flour.
- Add the butter at room temperature, and gring the mixture into crumbs.
- Add the egg yolk. The mass should gather into a lump. If the dough is dry, then you may add some cold water. Don't kned the dough for too long!
- Roll the dough into a circle with a diameter of 25cm (9.85 inch).
- Cover the bottom and the sides of the mold with parchment.
- Put the rolled dough into the mold, and cut the axcess.
- Place the mold in the fridge for an hour.
- Before baking, pierce the tart base with a fork.
- Bake the tart base at 338F (170C) for 15-20 minutes (you may put something heavy - like beans - in the tart for baking).
- Cool the tart base to room temperature.
Almond cream with chocolate
- Whip the room temrepatured butter and sugar until light.
- Add the egg, almond essence, almond flour and chocolate. Mix with a spatula.
- Fill the tart base with an even layer of the cream.
- Sprinkle the filled tart with almond flakes.
- Bake it at 338F (170C) for about 30 minutes. The cream should thicken.
- Cool the finished tart to room temperature, and store it in the fridge.
