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Frangipane Topped Chocolate Tarts

From the cupboard a 80g pack of Willie’s Delectable Madagascan 71 Dark Chocolate. From the fridge a pack of ready-made sweet short crust pastry and from the “samples received” shelf a little pot of French Glacé Cherries from “the sun drenched orchards of Provence”. I can’t help myself and eat a couple of the cherries… rather good.

I am in need of a chocolate dessert to accompany a sample of Maury sent to me by The Perfect Cellar. All the reference books suggest chocolate and chocolate desserts with this “Fortified French wine from the Languedoc-Roussillon”, so I am in mind of making little individual tarts, with frangipane covering the chocolate centre. 80g of chocolate isn’t going to fill many tarts so to bulk it out a little and to add a fruity dimension one of the glacé cherries is placed in each tart first. The chocolate, incidentally, is described as having “juicy notes of summer fruits”; something else I was hoping would match with the intricate flavours of the Maury.

Pastry rolled, cut out and placed in my silicon tart mould. Cherry dropped in the bottom. The chocolate is melted with a large knob of butter and when combined spooned into each tart. There is just enough to lightly fill six tarts.

I make a ton of frangipane. A heaped dessert spoon of the frangipane is slid onto each tart, with the remainder destined to cover tarts filled with mincemeat (a recipe in the latest Delicious suggests this). In the oven for what, 20 minutes or so, and they are done.

Chocolate Frangipane Tarts

Chocolate and Frangipane Tarts

41

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Chocolate and Frangipane Tarts

Delectable little fruity chocolate tarts, not overly sweet, so serve with a red dessert wine and a spoonful of whipped cream.

Ingredients

  • Six rounds of sweet short-crust pastry
  • One glacé cherry per tart
  • 80g of chocolate melted with a large knob of butter
  • Frangipane
  • 150g unsalted butter at room temperature
  • 150g caster sugar
  • 150g ground almonds
  • 40g plain flour
  • 2 medium sized eggs
  • 1 ½ tsp brandy

Instructions

  1. Oven to 180F/160Fan/G4. Roll out the pastry and cut six rounds, place each in a tart tin. Put one cherry in each. Divide the melted chocolate between each tart.
  2. Make the frangipane by mixing the butter with the sugar until light and fluffy. Then add each of the remaining ingredients one at a time until thoroughly mixed.
  3. Top each tart with a large dessert spoonful of the frangipane mix (it will spread during cooking) and bake for 20-25 minutes until golden brown.
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Chocolate Frangipane Tarts

3 Comments »

  1. ooh I am loving these shots – and the entire concept of cherries, chocolate and frangipane all together in one tart! Also… pretty pretty please can yo usave & send me one of those napkins?? I remember them from ARSE-on-the-hillside and I LOVED them! Still do… Pretty please? :o)

  2. Shari says:

    These sound delicious. And I love that yellow-handled rolling pin!

  3. [...] The Vins Doux Naturals of Mas Amiel have long been acclaimed for their quality. Their entry in The Wine Opus states the estate is “recognized as the leading producer in the region”. Can’t get a better recommendation, one thinks! The wines of Maury are also acclaimed, when paired with chocolate based dishes, as an ‘awesome combination’. As it transpired the Mas Amiel Maury was rather scrumptious with one or two of my frangipane and chocolate tarts. [...]

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