I am in need of a chocolate dessert to accompany a sample of Maury sent to me by The Perfect Cellar. All the reference books suggest chocolate and chocolate desserts with this “Fortified French wine from the Languedoc-Roussillon”, so I am in mind of making little individual tarts, with frangipane covering the chocolate centre. 80g of chocolate isn’t going to fill many tarts so to bulk it out a little and to add a fruity dimension one of the glacé cherries is placed in each tart first. The chocolate, incidentally, is described as having “juicy notes of summer fruits”; something else I was hoping would match with the intricate flavours of the Maury.
Pastry rolled, cut out and placed in my silicon tart mould. Cherry dropped in the bottom. The chocolate is melted with a large knob of butter and when combined spooned into each tart. There is just enough to lightly fill six tarts.
I make a ton of frangipane. A heaped dessert spoon of the frangipane is slid onto each tart, with the remainder destined to cover tarts filled with mincemeat (a recipe in the latest Delicious suggests this). In the oven for what, 20 minutes or so, and they are done.
Recipe Chocolate and Frangipane Tarts
- Six rounds of sweet short-crust pastry
- One glacé cherry per tart
- 80g of chocolate melted with a large knob of butter
- 150g unsalted butter at room temperature
- 150g caster sugar
- 150g ground almonds
- 40g plain flour
- 2 medium sized eggs
- 1 ½ tsp brandy
- Oven to 180F/160Fan/G4. Roll out the pastry and cut six rounds, place each in a tart tin. Put one cherry in each. Divide the melted chocolate between each tart.
- Make the frangipane by mixing the butter with the sugar until light and fluffy. Then add each of the remaining ingredients one at a time until thoroughly mixed.
- Top each tart with a large dessert spoonful of the frangipane mix (it will spread during cooking) and bake for 20-25 minutes until golden brown.