Skip to main content
logo
Food Advertising by

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.



Comments

  1. The tart looks really yummy and delicious.

    ReplyDelete
  2. That filling sounds wonderful! Looks great too.

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

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

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

    ReplyDelete
  6. 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

Lotus Walnut Mooncakes (2021) ~ 莲蓉核桃月饼

  Mooncakes are on sale again as the Mid-autumn Mooncake festival is not too far away.   As we are going through a rather tough time because of the Covid 19 pandemic, many mooncakes can be bought online saving the hassle of going out and having to endure long queues with appropriate social distancing at popular venues selling mooncakes.   I managed to get some lotus paste and here I'm sharing with you my post of this simple Lotus Walnut Mooncakes. Lotus Walnut Mooncakes (2021)  ~   莲蓉核桃月饼 Ingredients for Filling 320 gm lotus paste (store bought) 40 to 50 gm walnuts, lightly roasted, chopped Method Mix the chopped walnuts with the lotus paste and form balls of approx. 25 gm for a 50 gm mould and 40 gm for a 75 gm mould. Ingredients for Dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm alkaline water Egg glaze - 1 whole egg, beaten and strain. Method Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flo

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.   Recipe for Traditional Mixed Nuts Mooncake Ingredients (Dough) 150 gm superfine flour, sifted 90 ml golden syrup 38 ml vegetable oil 2 ml alkaline water Egg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk. Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands. Knead lightly on a floured surface. Weigh out 55 gm of dough, roll into balls and set aside. Ingredients (Filling) 30 gm w

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.