As soon as I ate the unique taste of almonds, I remembered that when I was a child, my mother smashed open all the sweet almonds we ate, and the small almonds inside were put into my mouth, sweet and slightly bitter, and my mother also said: There is nutrition! Now, there is no shortage of anything, and almonds and almond flour are easy to buy, but the special taste of sweetness and slight bitterness will still bring me childhood memories. The tender taste of the chocolate almond tart on the outside is simply beautiful! (Collapse)
Difficulty: Side dish (intermediate)
Duration: more than 1 hour
Tarts
Low gluten flour 85 g
Butter 33 g
10 g caster sugar
20 g water
Almond filling
Cream 40 g
40 g milk
20 g caster sugar
Sweet almond flour 20 g
8 large almonds
1 egg
Chocolate 40 g
1. Cut the butter into small pieces to soften, add caster sugar, sift in the low gluten flour and rub well with a spatula or hand to form a homogeneous granule.
2. Add water, mix well with a spatula, knead the dough by hand, no need to knead too smooth, evenly moist. Cover with plastic wrap and let stand and set aside.
3. Mix the cream, milk and caster sugar in the almond filling, simmer over low heat until the sugar is sufficiently melted and then remove from the heat, add the almond flour and continue stirring to cool.
4. Slowly pour the mixed almond paste into the beaten eggs, stir while pouring, so as not to make the eggs blanched into a flocculent shape, stir well and then the almond filling is ready, put aside and set aside.
5. Knead the loose tart dough into a tartar mold, about 18 grams each, paying attention to the bottom and side walls evenly. Preheat oven to 190°C. Then use a fork to drill an exhaust hole at the bottom to avoid bulging after heating.
6. Enter the tart mold with the holes and bake in the middle layer of the oven for about 8 minutes, then remove the tart and adjust the oven temperature to 200 degrees.
7. Pour the pre-mixed almond filling into the tart, about 8 minutes full, put it in the oven and bake for 15 to 20 minutes, pay attention to observation, the surface is golden and ready to bake.
8. When baking the filling, put the chocolate in a container that is easy to conduct heat and melt it in water, remove the tart and insert a large almond in the middle of each tart filling, and then pour the melted chocolate liquid to cover the surface of the tart filling. When it has cooled, the coagulated chocolate shell and tart crust are crisp, and the softness of the almond filling, the full mouth is absolutely satisfying!
This formula is a diameter of about 7 cm in the amount of chrysanthemum round tart mold 8 pieces. When melting chocolate in water, be careful not to enter water, otherwise it will affect the solidification of chocolate.