Fabbri Cherry & Chocolate Frangipane Tart
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50 minutes cook time
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Intermediate
Chocolate and cherry are a match made in heaven - both tart and sweet this recipe is for those who love a decadent dessert. Topped with gold leaf, it looks and tastes like luxury. What's more, the syrup from the Fabbri cherries infuse the sweet filling enhancing the rich almond flavour.
This recipe uses a 23cm tart tin.
Ingredients for the Pastry
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175g/6oz plain flour
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40g/1½oz Valrhona cocoa powder
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80g/3oz icing sugar
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140g/5oz butter, diced
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2 medium free-range egg yolks
Ingredients for the Filling
- 150g butter, softened
- 100g caster sugar
- 3 medium eggs
- 40g Valrhona cocoa powder
- 150g ground almonds
- Pinch of salt
- 240g drained Fabbri cherries
- Edible gold leaf
- Crème fraiche (to serve)
How to make the Pastry
- Sift together the flour, cocoa and icing sugar add the butter and rub between your fingers or pulse in a food processor until the mixture resembles fine breadcrumbs.
- Add the yolks to the flour and butter mixture and mix gently to form a rough ball. Adding a little milk if necessary. Tip the mixture onto a floured surface and gently knead into a smooth ball. Do not over work the dough at this stage.
- Refrigerate the pastry for at least 30 mins.
- Cut slices of the dough about the thickness of a coin and press into the base and sides of the tin until the whole tin is lined. Trim away any excess.
- Prick the base of the tart, then line with parchment paper and baking beans and bake in oven for 10 mins at 180°C.
© Speciality Cooking Supplies Limited 2024
How to make the Filling
- Preheat oven to 200°C. Roll out pastry case, line tin, and keep in fridge whilst you prepare the frangipane filling.
- To make the frangipane filling, whisk together butter and sugar in a mixer, until pale and fluffy. Slowly add the eggs, and then the cocoa powder, beating until well combined. Do a final few turns of the whisk with the ground almonds, and salt.
- Spread the filling in the pastry case. Sprinkle over the drained Fabbri cherries, and gently press into the mixture.
- Bake in the preheated oven for 30-40 mins until well browned on the surface. Brush with gold leaf, and serve with Crème fraiche - drizzled with extra Fabbri cherry syrup.
© Speciality Cooking Supplies Limited 2024
