Chocolate Frangipane Tart
A celebration cake not for everyday dining yet will be a sure fire hit for any special occasion. Rich in protein and a little too much sugar – even though I have modified it – so be careful if you have a hot electric oven as it may burn. I actually baked this at around 170 C. and it still browned up too much. You could cover with foil perhaps?
250g/1 1/4 cups ground almonds
60 grams/1/3 cup icing sugar
25 grams/¼ cup light brown sugar
25 grams/1/3 cup cacao
½ teaspoon salt
¼ teaspoon aluminium free baking soda
6 tablespoons cold unsalted butter, in pieces
4 eggs, separated
100 grams/1 cup organic butter, room temperature
135 grams/1 cup coconut sugar
1 cup ground almonds
100 grams dark chocolate, melted and cooled
1 large pear, core removed, finely sliced
- Lightly grease a 25cm/10 inch flan tin with removable bottom.
- In a food processor combine ground almonds, sugars, cacao, salt and baking soda. Blitz well.
- Add the butter and pulse until the dough just begins to come together to resemble rough breadcrumbs.
- Transfer dough to a clean surface and then carefully press the dough evenly into the bottom and up the sides of the flan tin.
- Chill for 15 minutes.
- Preheat oven to 170 C.
- Separate the eggs. Beat egg whites until they form stiff peaks.
- In a separate bowl, cream the butter and sugar. Add the egg yolks one at a time and mix until smooth. Stir in the almonds and melted chocolate. Gently fold in the egg whites.
- Remove base from fridge and carefully spoon in the filling then place in the oven and back for 15 minuted until the chocolate just starts to set.
- Press the sliced pear gently into the filling in segments around the tart and continue baking until slightly puffed and set throughout, 20 to 25 minutes. Cool.
- Serve with coconut yoghurt or fresh cream.
Image © Annashepulova