Chocolate tart with frangipane cream: a real treat
published on 20 May, 2019 at 13:15
Ingredients:
shortcrust pastry:
2 whole eggs
100g sugar
80g corn oil
300g all-purpose flour
20g cocoa powder
5g vanilla-flavored yeast
pinch of salt
Cream:
150g almonds, peeled and finely chopped
150g butter, softened
150g caster sugar
3 eggs, medium
Half vial of almond aroma
1 apple, diced
40g slivered almonds
Directions:
Shortcrust pastry: mix the flour with sugar, eggs and oil. Then add the cocoa powder, yeast and salt. Mix well and shape into a dough.
Cream: crush the butter until creamy, then add the sugar and one egg at a time. Finally add the ground almonds and the aroma.
Create the tart by spreading the pastry, adding the apples, cream and almonds. Bake at 170°C (340°F) (ventilated) for 35/40 minutes.
Credit: https://www.youtube.com/watch?v=Nm_qd2EXl5c
shortcrust pastry:
2 whole eggs
100g sugar
80g corn oil
300g all-purpose flour
20g cocoa powder
5g vanilla-flavored yeast
pinch of salt
Cream:
150g almonds, peeled and finely chopped
150g butter, softened
150g caster sugar
3 eggs, medium
Half vial of almond aroma
1 apple, diced
40g slivered almonds
Directions:
Shortcrust pastry: mix the flour with sugar, eggs and oil. Then add the cocoa powder, yeast and salt. Mix well and shape into a dough.
Cream: crush the butter until creamy, then add the sugar and one egg at a time. Finally add the ground almonds and the aroma.
Create the tart by spreading the pastry, adding the apples, cream and almonds. Bake at 170°C (340°F) (ventilated) for 35/40 minutes.
Credit: https://www.youtube.com/watch?v=Nm_qd2EXl5c
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