Pretend you’re on Bake Off and whip up Liam’s delicious cherry chocolate tart
Frangipane tart – A basically one with almonds in it – is probably in my top ten favourite bakes to eat, especially with a bit of custard or a splash of double cream. You must be getting used to this by now, but I like to step up the flavour with cherry j
Cherry Chocolate Tart Ingredients – for the pastry:
260g plain flour 130g unsalted butter Zest of 2 oranges 1tsp ground cinnamon 1 large egg yolk 2tbsp icing sugar 2tbsp cold water 100g cherry jam For the frangipane filling: 150g unsalted butter 150g golden caster sugar 3 eggs 210g ground almonds 110g plain flour 1/2tsp almond extract For the ganache: 150 dark chocolate 150g milk chocolate 300ml double cream Topping: Icing sugar Flaked almonds
1. Tip the flour, butter, orange zest and cinnamon into a food processor, and pulse until it forms fine crumbs. While the motor is running, add the egg yolk, icing sugar and water until it starts to clump together. Tip on to a lightly floured surface and give the pastry a quick knead, then wrap in clingfilm. Leave to chill in the fridge for 30 minutes.
2. Pre-heat oven to gas mark 5/170⁰C/150⁰F.
3. Divide pastry into two batches and roll to a thickness of a £1 coin. Line two 15cm tart tins with the pastry and blind bake for 8 mins. Remove baking beads and cook for a further 17 mins. Allow the tarts to cool for 10 mins.
4. For the filling, tip the butter and golden caster sugar into a food processor and whizz until creamy. Add each egg one at a time, whizzing between each interval. Tip in the flour, almonds and almond extract, then continue to whizz into a smooth paste.
5. Drop oven temp to gas mark 4/180⁰C/160⁰F.
6. Once tarts have cooled, spread the cherry jam at the bases, then top with the frangipane and bake for a further 30 minutes. Poke a skewer in the middle of the tart – if it comes out clean, it’s done. Leave to cool and trim the edges.
7. Heat the cream on a low heat. When it starts to bubble,slowly pour over the chopped chocolate and allow to sit for a couple mins. Then stir from the middle outwards. Chill in the fridge, giving it a quick stir every 5-10 minutes until it's thick enough to pipe.
8. Remove tarts from tins and pipe kisses of ganache, Top each kiss with a cherry. Dust with icing sugar and flaked almonds.