Portions : 4 to 6 - Preparation : 30 minutes - Refrigeration : 5 hours - Cooking time : about 35 minutes
Ingredients
Almond pastry dough
- 250 g (9 oz) flour
- 55 gr (2 oz) almond powder
- 100 gr (3 1/2 oz) powdered sugar
- 135gr soft butter
- 1 lemon, zest
- 1 egg
- 1 pinch salt
Chocolate topping
- 2 eggs
- 60 ml (4 tablespoons) sugar
- 125 ml (1/2 cup) milk
- 250 ml (1 cup) 35% cream
- 1 pinch salt
- 60 ml (4 tablespoons) rum
- 300 gr (10 oz) Ocoa Cacao Barry dark chocolate chips
- 90 ml (6 tbsp) unsalted butter
- 125 ml (½ cup) slivered almonds
- 60 ml (4 tbsp) cocoa powder
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In the bowl of a food processor, combine flour, almond powder, powdered sugar, butter, lemon zest, egg and pinch of salt.
- Shape into a disc, wrap in cling film and refrigerate for 60 minutes.
- Using a rolling pin, roll out the dough on the work surface, then line a tart tin and bake for 25 minutes.
- Leave to cool.
- Meanwhile, whisk the 2 eggs in a bowl, then add the sugar.
- Stir in milk, cream, pinch of salt and rum.
- Heat the mixture in a saucepan over low heat, stirring constantly with a spatula while raising the temperature to between 80 and 84°C (176 and 180°F).
- Then, off the heat, using a spatula, stir in the chocolate and butter, followed by the almonds.
- Spread the mixture over the baked tart shell. Refrigerate for 4 hours.
- Cover with cocoa powder.
