Divine. The pastry also works other tarts, e.g. Tarte Tatin.
This makes enough for two tarts. I couldn't find a way to successfully halve the recipe.
1 3/4 Cups flour
pinch of salt
1/2 cup sugar
- mix in bowl
115 grams butter or margarine, chilled
- chop into the dry ingredients as quickly as possible until the mixture resembles coarse breadcrumbs
1/4 teaspoon grated lemon zest
- Beat in a cup.
- Pour over the flour mixture.
- Combine with a fork until the dough holds together.
- If too crumbly, mix in 1-2 tablespoons of water.
- Divide in two.
- Cover in cling wrap and refrigerate for at least 40 minutes
- Preheat oven to 190° C.
200 g dry amaretti biscuits
50 g blanched hazelnuts
- Grind to a medium texture in a food processor or blender
100 g ground almonds
3 tablespoons of sugar
- Mix in to ground amaretti and nuts. .
200 grams plain cooking chocolate
3 tablespoons milk
50 grams butter
- Melt and stir until smooth
- Pour into the ground amaretti and nuts.
- Mix well.
3 tablespoons liqueur (amaretto or brandy is recommended, but I use Baileys)
2 tablespoons single cream
- Add to mixture.
Assembling the tart
- Lightly grease a shallow 26 cm tart or pie pan, preferably with a removable bottom.
- Roll out half the dough to about 3 mm.
- Transfer to the pie pan.
- Trim edges.
- Prick bottom with a fork.
- Spread filling evenly in the pastry shell.
- Bake for 35 minutes, or until the crust is golden brown and filling has puffed up.
- cool to room temperature.
8 blanched almonds, halved
- Decorate the tart