Cinnamon Chocolate Tart Recipe
Summary
Preparation Time35 MinCooking Time30 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Interest GroupParty
Ingredients
| Flaky pastry - 1/2 lb | ||
| Semi-sweet chocolate | 2 Ounce | |
| Unsalted butter | 4 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 Small, separated | |
| Ground cinnamon | 1/2 Teaspoon | |
| Blanched almonds | 1/3 Cup (16 tbs) | |
| Plain cake crumbs - 1/2 cup | ||
| Salt - a pinch | ||
Directions
GETTING READY
1. Preheat the oven to 400°F
2. Roll the pastry out to fit an 8" flan ring placed on a baking sheet' line the ring with pastry and chill it for fifteen minutes
MAKING
3. Line the pastry with a sheet of parchment paper and fill with dried beans or ceramic pallets; bake it for ten minutes
4. Remove the beans and lining, bake for another five minutes and remove the baking sheet and flan ring
5. Turn the temperature down to 350°F
6. In the top pan of a double boiler, melt the chocolate; make sure the water is hot, not boiling
7. In a bowl, cream the butter and sugar together until fluffy adn add beaten egg yolks into iy, little by little and beating after each small section
8. Beat molten chocolate into the creamed mixture along with cinnamon, almonds and cake crumbs
FINALIZING
9. In another bowl, beat egg whites till stiff, with a pinch of salt, and fold into the creamed mixture
10. Add the filling into th pastry shell and bake fro twenty minutes
SERVING
11. If serving warm, serve with custard sauce or with light cream if cold
1. Preheat the oven to 400°F
2. Roll the pastry out to fit an 8" flan ring placed on a baking sheet' line the ring with pastry and chill it for fifteen minutes
MAKING
3. Line the pastry with a sheet of parchment paper and fill with dried beans or ceramic pallets; bake it for ten minutes
4. Remove the beans and lining, bake for another five minutes and remove the baking sheet and flan ring
5. Turn the temperature down to 350°F
6. In the top pan of a double boiler, melt the chocolate; make sure the water is hot, not boiling
7. In a bowl, cream the butter and sugar together until fluffy adn add beaten egg yolks into iy, little by little and beating after each small section
8. Beat molten chocolate into the creamed mixture along with cinnamon, almonds and cake crumbs
FINALIZING
9. In another bowl, beat egg whites till stiff, with a pinch of salt, and fold into the creamed mixture
10. Add the filling into th pastry shell and bake fro twenty minutes
SERVING
11. If serving warm, serve with custard sauce or with light cream if cold
Chef
