Joseph’s Frangipane and Chocolate Tart

I spent the morning with  Joseph Borg, a very talented pastry chef ! 20130917-220423.jpg

 

And we made his special Almond and chocolate tart !

 

20130919-173244.jpg
Mixing the pastry dough

20130919-173430.jpg
Kneading the dough

20130919-173521.jpg
Piping the frangipan mix into the tart shell

20130919-175331.jpg
Adding the chocolate spread to the frangipan mix

20130919-175447.jpg
Stirring in the chocolate

20130919-175531.jpg
Piping in the chocolate frangipan

20130919-220306.jpg
Walnuts for the surface !

20130920-004044.jpg
The baked tart with a glaze

20130920-002643.jpg
Blow torch the orange segments !

20130920-002810.jpg
With the glazed apple and figs and caramelized orange …

20130920-002953.jpg
Frangipan and Chocolate Tart !

You will need :

10 – 12 inch tart dish with a loose bottom

For the pastry:
650g flour
400 g butter
200g sugar
1 egg
65 ml water

Cream the butter and sugar in a mixer. Mix together the eggs and water. Gradually add the beaten eggs and water.
Add flour and beat in.
This pastry does not need to rest and can be used straightaway ! It is also best used on the day it’s made rather than storing it in the freezer or fridge.
Dust your work surface with flour and knead the pastry lightly dusting with extra flour. This pastry has a wonderful satiny feel and is lovely to work with.
Roll it out with a rolling pin to a thickness of 5mm.
Neatly cover the bottom of the tart dish. This pastry is rich in butter and you will not need to grease the tart dish.

For the filling:
300g butter
300g sugar
1 liter beaten eggs
350g ground almonds
100g flour
Orange and lemon zest
Walnuts or almonds to decorate surface
100g chocolate spread

Preheat oven to 170 C
Cream the butter and sugar in a mixer. Gradually add beaten eggs and citrus zest.
Add the flour and ground almonds and mix in well.
Split the mixture into 2 and add the chocolate spread to half of the mixture.
Using a piping bad pipe strips of plain frangipane mix into the tart shell leaving a gap to strips of the chocolate frangipane mix in between. If you do not wis to use a piping bag, spoon the mixture neatly.
Decorate the surface with whole almonds or walnuts.
Bake in a preheated oven for 40 minutes.
Allow to cool and brush with some heated apricot jam for a glazed surface.
Decorate with fruit of your choice. Joseph used caramelized oranges, apples and figs.

Advertisements