Crispy Tart Au Chocolate
|Plain flour||225 Gram|
|Castor sugar||30 Milliliter|
|Ground almonds||50 Gram|
|Unsalted butter||150 Gram, cut into pieces|
|Double cream||200 Milliliter|
|Plain chocolate||200 Gram, broken|
|Egg whites||2 , beaten|
|Castor sugar||50 Gram|
|Double cream/Whipping cream||300 Milliliter|
|Vanilla sugar||15 Milliliter|
To make the pastry, sift the flour, sugar, salt and almonds (if using) into a mound on a work surface, or in a mixing bowl.
Make a well in the centre of the mound and add the butter and egg yolk.
Using the fingertips, work quickly to incorporate all the ingredients.
Shape the dough into a ball, wrap it in cling film or foil and chill for 1 hour.
On a floured work surface, roll the dough out to a thickness of 3-5 mm/1/8-1/4 inch and line a 25 cm/10 inch flan tin.
Cover with greaseproof paper, weighted with beans or rice and bake blind in a preheated oven for 15 minutes until the edges are lightly coloured.
Remove the paper and weights and bake for another 15 minutes or until the base is lightly coloured.
Remove to a wire tray and leave to cool in the tin.
To prepare the filling, pour the cream and brandy into a saucepan and bring just to the boil.
Add the chocolate pieces and stir until the chocolate melts and the mixture is thick and smooth.
Leave to chill for at least 1 hour before whisking until light and fluffy.
Beat the egg whites with the sugar until stiff.
Gently fold a third of this mixture into the chocolate and then fold in the rest.
Remove the pastry case from the tin and fill evenly with the chocolate mixture.
Whisk the cream with the vanilla sugar in a mixing bowl, until light and fluffy, holding soft peaks.
Spread the cream over the top of the pie and decorate with the crushed praline.