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Categories:
flour ground almonds powdered sugar egg butter sugar whipping cream chocolate cocoa powder chocolate curls
Viewed: 53 - Published at: 3 years agoIngredients
- 1 2/3 cups plain flour
- 1/3 cup ground almonds
- 1/3 cup powdered sugar
- 1 None egg
- 1 1/2 cups butter, diced
- 3/4 cup sugar
- 2 1/4 cups whipping cream
- 1 lb dark chocolate, broken into pieces
- None None cocoa powder, for dusting
- None None chocolate curls, to decorate
Method
- For the pastry base, knead the flour, almonds, powdered sugar, egg, 7 tbsp butter and a pinch of salt into a smooth dough. Wrap in aluminum foil and chill for 30 mins.
- Preheat the oven to 350°F and grease a 10 x 8 inch baking dish. On a floured surface, roll out the dough and lay it in the dish, pressing in the bottom and sides. Prick all over with a fork, line with parchment paper and fill with dry beans. Bake for 15 mins, then remove the beans and paper and bake for 15 more mins. Allow to cool.
- For the caramel layer, place the sugar, 12 tbsp butter and 1/2 cup cream in a saucepan and heat for 8 mins, stirring occasionally. Pour into the pastry base and leave to cool for 30 mins.
- For the chocolate layer, heat the remaining cream with a pinch of salt. Add the chocolate and remaining butter and stir until melted. Pour on top of the caramel layer and chill for 2-3 hours, until set. Dust with cocoa powder and decorate with chocolate curls.
