Skip to main content

Almond Chocolate Tart


We in Malaysia had a very exciting weekend as Sunday, 5th May 2013   was our  long awaited 13th General Election.  The day seemed to drag on at a snail's pace and to keep myself busy, I made these nutty tarts so that we can snack on them while waiting eagerly for the results to be announced.  The nibbed almonds blended very well with the bittersweet chocolate to which I've added some Kahlua.




Recipe for Almond Chocolate Tart (please refer  here  for the sweet crust pastry)

    Ingredients for the filling
    • 40 gm nibbed almonds
    • 1  Tbsp golden syrup
    • 1  Tbsp Kahlua
    • 1  Tbsp melted butter
    • 1 oz dark unsweetened chocolate, melted
    • 1/2  egg
    • 1.1/2 oz sugar
    Method
    1. Melt the chocolate, set to cool.
    2. In a bowl, whisk the eggs, add in sugar, golden syrup, melted butter, salt and Kahlua.  Continue whisking, stir in the melted chocolate, mix well.
    3. Pour the filling onto the tart shell.
    4. Sprinkle on the nibbed almonds.
    5. Place tarts on a baking sheet and bake for about 25 mins. till filling has puffed but is still wobbly when gently shaken.
    6. Remove from oven and place on a wire rack to cool.
    7. Serve warm with whipping cream or Vanilla ice cream or on its own.
    8. Yield :  4  x  four inch diameter tarts.



Labels:

Comments

  1. MelMay 6, 2013 at 1:04 PM

    The tart looks really yummy and delicious.

    ReplyDelete
  2. Medeja- CranberryJamMay 6, 2013 at 4:17 PM

    That filling sounds wonderful! Looks great too.

    ReplyDelete
  3. ann lowMay 6, 2013 at 10:12 PM

    Cheah, This is my favourite dessert. I want to have this chocolate tart for tea break. :)

    ReplyDelete
  4. Angie's RecipesMay 7, 2013 at 2:15 AM

    Almond and chocolate are best friends! The tartlets look marvelous.

    ReplyDelete
  5. Baking DiaryMay 8, 2013 at 2:03 PM

    That looks so yummy! Been a while since my last tart, I should try to bake another one:)

    ReplyDelete
  6. JanineMay 9, 2013 at 10:52 AM

    I love anything with chocolate and almonds so this is a winner! reminds me of ferrero :D

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more