Almost too pretty to eat, try making this tart for a dinner party and we promise your friends will be impressed.
- 375 g ready-made shortcrust pastry
- 300 ml double cream
- 75 g caster sugar
- 1/2 tsp. sea salt
- 50 g unsalted butter
- 200 g dark chocolate (at least 70% cocoa solids) broken into chunks
- 2 tsp. instant espresso
- 50 ml whole milk
- 6 tsp. Almond Butter
Preheat the oven to 180°C/350°F/gas mark 4.
Roll out the pastry to 5mm thick and use to line a 25cm tart tin. Line with baking parchment, fill with baking beans or dry rice and blind bake in the oven for 10–15 minutes. Remove the beans and parchment and bake for another 15 minutes, until it starts to turn golden brown.
Set aside to cool.
Bring the cream, sugar and salt to the boil in a heavy-based pan. As soon as the cream starts to boil vigorously, take off the heat and add the butter, chocolate and espresso powder.
When the chocolate and butter have melted, stir in the milk, transfer the mixture to a jug and pour into the cooled pastry case, filling it right up to the rim but being careful not to let it overflow.
Using a small teaspoon, place small blobs of smooth almond butter in rows running from one side of the pastry to the other. Using a wooden skewer, run through each blob to make a marbled effect.
Leave to set for a few hours. Enjoy cold with some double (heavy) cream.
Preparation Time: 1 hour plus setting time