Pies And Tarts Recipes - Chocolate Nut Tart

Ingredients

• 225g/8oz sweet short crust pastry

• 200g/1 3/4 cups dry amoretti biscuits

• 90g/2/3 cup blanched almonds

• 50g/1/2 cup blanched hazelnuts

• 45ml/3 tbsp sugar

• 200g/7oz plain cooking chocolate

• 45ml/3 tbsp milk

• 50g/4 tbsp butter

• 45ml/3 tbsp amaretto liqueur or brandy

• 30ml/2 tbsp single cream

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Method:

1. Grease a shallow loose-based 25cm/10in tart tin. Roll out the pastry and use to line the tin. Trim the edge, prick the base with a fork and shill for 30 minutes.

2. Grind the amoretti biscuits in a blender or food processor. Tip into a mixing bowl. Set eight whole almonds aside and place the rest in the food processor or blender with the hazelnuts and sugar. Grind to a medium texture. Add the nuts to the amoretti, and mix well.

3. Preheat the oven to 190C/375F. In the top of a double boiler, melt the chocolate with the milk and butter. stir until smooth.

4. Pour the chocolate mixture into the dry ingredients, and mix well. Add the liqueur or brandy and cream.

5. Spread the filling evenly in the pastry case. Bake for 35 minutes, or until the crust is golden brown and the filling has puffed up and is beginning to darken. Allow to cool to room temperature. Split the reserved almonds in half and use to decorate the tart.