Another elegant dessert using pure rich Divine Cocoa. Perfect for a special occasion, this impressive tart is a real chocolate treat.
By Sue Ashworth
Divine Chocolate Almond Tart
Prep Time: 15 minutes + cooling
Serves: 68 People
Ingredients
75g (3oz) butter, softened
50g (2oz) self-raising flour
75g (3oz) ground almonds
2 tbsp Divine Cocoa Powder, plus a little extra
1 large egg
2 tbsp milk
2 tbsp raspberry jam
20cm (8 inch) sweet pastry flan case
A few raspberries, to serve
Cook's tip
Melt 90g of Divine White Chocolate in a bowl placed over a pan of simmering water. Drizzle over the tart before slicing, instead of using cocoa powder and icing sugar.
Method
Step 1
Preheat the oven to 180°C/350°F/Gas Mark 4.
Step 2
Put the butter, sugar, flour, almonds, cocoa powder and egg into a large mixing bowl.
Step 3
Beat with a wooden spoon for 1 minute, then stir in the milk.
Step 4
Spread the jam over the base of the flan case, then tip the creamed mixture over the top and level the surface.
Step 5
Bake for 45 - 50 minutes until risen and firm. Leave until completely cold.
Step 6
Sprinkle with cocoa powder and icing sugar, then slice into wedges and serve with a few raspberries.
