Almond tart
This decadent almond tart, with caramelised banana and maple syrup, comes straight from the kitchens of London's Caravel restaurant
Double chocolate and passion fruit tart
- Preparation and cooking time
- Prep:
- Cook:
- + cooling and chilling
- Easy
- Serves 8
Skip to ingredients
- 1 22-23cm ready-bake sweet pastry tart
- passion fruit curd
- 2 amaretti or 1 dentelle crêpe biscuit
- 100g dark chocolatechopped (or chips)
- 200ml creamheated
- 100g blonde chocolatechopped (or chips)
- gold leaf(optional)
Nutrition: Per serving
- kcal389
- fat24.5g
- saturates12.8g
- carbs36.5g
- sugars24g
- fibre1.9g
- protein4.8g
- salt0.3g
Method
step 1
Spread the tart base with passion fruit curd and then crumble over the amaretti biscuits. Put the dark chocolate in a bowl, add 100ml of the hot cream and stir until melted. Pour the mixture onto the curd and shake the tart carefully to level the top. Chill for 30 mins.
step 2
Pour the remaining hot cream over the blonde chocolate and stir to melt. Cool a little and pour over the dark chocolate layer and shake the tin again to level the top. Decorate the top with more crushed biscuits and flakes or squares of gold leaf, if you like. Chill for a couple of hours. This will keep for 2-3 days in the fridge, but the pastry will soften a little over time.
