Chocolate, Berry & Gin tart
Decadant chocolate tart filled with frangipane, berries and spiked with gin.
Ingredients
- 1 Roll Paneton Chocolate Pastry
- 1 cup Mixed berries
- 125 g Butter
- 1 egg
- 125 g Icing sugar
- 125 g Almond meal
- 1 tbsp flour
- 1 tsp vanilla extract
- 1.5 tbsp Dark cocoa powder
- 100 g Dark chocolate roughly chopped
- 1 tbsp Gin
- 2 tbsp Slithered almonds
Instructions
- Pre-heat oven to 170 degrees. Grease your tart tin with butter and line with chocolate pastry. Trim edges and chill for 30 minutes.
- Place a sheet of baking paper on top of chill pastry, fill with baking beans and blind bake for 15 minutes. Remove from oven and Cool while preparing the next step.
- Cream butter until light and creamy, then add sugar and mix well.
- Add egg and mix well.
- Add almond meal, flour, cocoa powder, mix to combine.
- Add chocolate, vanilla, gin and gently mix.
- Spread frangipane past over pastry shell. Place berries over the top and finally almonds.
- Bake for 45 minutes until frangipane has just cooked.
- Serve with a dollop of whipped cream.
- Note: you can omit the gin and chocolate chunks if preferred – it will still be delicious and decadent.