Chocolate Frangipane Tart

A celebration cake not for everyday dining yet will be a sure-fire hit for any special occasion – Christmas, Easter, or as a birthday cake. 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?

Image © Annashepulova

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Chocolate Frangipane Tart


  • Author: Samantha Gowing

Ingredients

Units Scale

Crust
250g/1 1/4 cups ground almonds
60 grams/1/3 cup icing sugar
25 grams/1/4 cup light brown sugar
25 grams/1/3 cup cacao
1/2 teaspoon salt
1/4 teaspoon aluminium free baking soda
6 tablespoons cold unsalted butter, in pieces

Filling
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


Instructions

Crust

  1. Lightly grease a 25cm/10 inch flan tin with removable bottom.
  2. In a food processor combine ground almonds, sugars, cacao, salt and baking soda. Blitz well.
  3. Add the butter and pulse until the dough just begins to come together to resemble rough breadcrumbs.
  4. Transfer dough to a clean surface and then carefully press the dough evenly into the bottom and up the sides of the flan tin.
  5. Chill for 15 minutes.
  6. Preheat oven to 170 C.

Filling

  1. Separate the eggs. Beat egg whites until they form stiff peaks.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with coconut yoghurt or fresh cream.

 

Lemon myrtle, macadamia and yoghurt cake

 

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