Chocolate Almond Tart with Fleur de Sel10:55
With the weather improving and more sunny days coming our way, without even realising, I started inclining towards easier to make and often lighter recipes. I am not sure that all butter puff pastry with chocolate qualifies are 'light', but surely the beautiful simplicity and deliciousness of this Martha Stewart recipe counts for something.
For a split of a second I considered making my own puff pastry, but being in an easy going mood I dismissed the idea immediately, and I reached for a packet of all butter store bought one instead, something that I also hadn't tried before but had wanted to put to the test for some time. And since the chocolate is the main component here, I made sure that it was one I kept for special occasions. If you don't like the idea of eating salty chocolate, leave the salt out, but be warned, you will lose on taste as the salt compliments the toasted almonds perfectly!
Chocolate Almond Tart with Fleur de Sel
340g all butter puff pastry
50g chopped dark chocolate
honey for drizzling
Sea salt for sprinkling
2 tbsp chopped toasted raw almonds
1 egg for egg-wash
1 tbsp sugar
Preheat the oven 180C and toast the almonds for up to 10 minutes, then set them aside to cool down. Turn the oven up to 230C/450F/gas 8. Roll the pastry out into a 25x25cm,( about 10") then fold the edges inwards to form 2,5 cm (1") border. Pierce centre of the pastry with fork, brush the edges with beaten egg, sprinkle with sugar, then freeze for at least 15 minutes. Bake for 15 to 20 minutes, or until puffed and golden brown. Take it out and press the centre down, cover it with chopped chocolate, drizzle all over with honey and sprinkle with sea salt flakes. return to the oven for couple of minutes, or until chocolate melted. Sprinke with chopped almonds and cut into squares. Serve with some ice cream, or drizzle with more honey:)