makes
6
prep
30 minutes
cook
30 minutes
difficulty
Easy
makes
6
serves
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 200 g good quality chocolate
- 100 g butter, softened
- 90 g caster sugar
- 120 g almond meal (ground almonds)
- 3 eggs
- Bunch of crisp grapes, to serve
- Whipped cream, to serve
Tart shells
- 6 whole sheets filo pastry
- 60 g butter, melted
Instructions
- Preheat oven to 160°C. Grease a 6 x 6 cm muffin tray.
- Melt the chocolate in a double boiler. Add the softened butter and stir until smooth. Set aside to cool.
- Combine the sugar with the almond meal in a bowl, then add the 3 whole eggs one by one, stirring well after each addition. Stir in the melted chocolate and butter mixture and mix evenly.
- Lay the filo sheets out on a work surface and brush the first sheet with melted butter. Layer another sheet of filo on top and brush with a little more butter. Cut into 8 even pieces. Using 4 of the filo pieces, layer them crossed and collaged into a rough star shape, press into muffin tin and then proceed to scrunch the pastry over so it fits neatly into the tin. Repeat till the tray of 6 is full.
- Pour in the chocolate frangipane mix and bake for 25 minutes until pastry is golden brown. Make sure you let the tarts cool down before removing from the muffin tin and garnishing with halved fresh grapes and whipped cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
