Espresso almond chocolate tart

Espresso almond chocolate tart

By
From
The Pip & Nut Butter Cookbook
Serves
8-10
Photographer
Adrian Lawrence

Looking for a show-stopper of a dessert? Then look no further.

Ingredients

Quantity Ingredient
375g ready-made shortcrust pastry
300ml double cream
75g caster sugar
1/2 teaspoon sea salt
50g unsalted butter
200g dark chocolate (at least 70% cocoa solids), broken into chunks
2 teaspoons instant espresso
50ml whole milk
6 teaspoons almond butter

Method

  1. Preheat the oven to 180°C.
  2. Roll out the pastry to 5mm thick and use to line a 25cm tart tin. Line with baking parchment, fill with baking beans or dry rice and blind bake in the oven for 10–15 minutes. Remove the beans and parchment and bake for another 15 minutes, until it starts to turn golden brown. Set aside to cool.
  3. Bring the cream, sugar and salt to the boil in a heavy-based pan. As soon as the cream starts to boil vigorously, take off the heat and add the butter, chocolate and espresso powder.
  4. When the chocolate and butter have melted, stir in the milk, transfer the mixture to a jug and pour into the cooled pastry case, filling it right up to the rim but being careful not to let it overflow.
  5. Using a small teaspoon, place small blobs of almond butter in rows running from one side of the pastry to the other. Using a wooden skewer, run through each blob to make a marbled effect.
  6. Leave to set for a few hours. Enjoy cold with some double cream.
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