The New Us Military Singlet

Nut Almond Tart with chocolate hearts

few days ago I was flipping through a book on Dessert that was given to me by a friend at Christmas .. I was a bit 'lost in thought, not reading, just look at pictures, when at one point, inspired by those beautiful images, an idea began to take shape ... and here it is! born of a thousand recipes from all different and yet ..;)

taste I found it really great .. the bitter taste of cocoa blends perfectly with the almond cream .. and the pastry is so light and crumbly (do not matter to butter ...;)

short, it is just a tart, but it is good moooooolto!

Ingredients:

for the pastry: 150 gr butter

70 g icing sugar 2 egg

210 gr flour 50 gr 00
Mandore finely chopped

for cream with almonds
4 dl milk 1 dl

cream 1 vanilla pod

4 egg yolks 110 gr sugar 60 gr flour
00
30 gr finely chopped almonds

for cream with chocolate

1 egg 4 tablespoons unsweetened cocoa
1 tablespoon powdered sugar

to cover
50-60 grams of flaked almonds
icing sugar to taste

For the pastry, beat with electric whisk the butter and sugar until mixture is light and fluffy you'll get. Add the egg yolks one by one, then the flour and almonds, the dough should have a consistency that can form a ball. Wrap in plastic wrap and keep in refrigerator for 1 hour.

Meanwhile prepare the cream: Put the milk to boil with the vanilla, then set aside meanwhile whip the egg yolks with the sugar first, then with flour and almonds. Add milk gradually to the mixture and put it all on fire, let it boil for few minutes until they thicken well. Remove the vanilla pod and put in another container about 1 / 4 of the almond cream. In this portion, add the egg, cocoa powder and icing sugar, mix well and place a few minutes in the refrigerator.

Grease a pie dish and sprinkle with flour. Remove the pastry from the fridge and rivestiteci the pan with a thickness of about 5 mm. Refrigerate for another 30 min.

Preheat oven to 180 ° C static bake the pastry, first with bucandola a fork (to keep down the bottom I put a sheet of baking paper over the rice, since I had the beans!) for about 15 minutes.

Let it cool and then cover it evenly with the chocolate cream, refrigerate 5 minutes and then finished, gently, with the layer of almond cream.

careful when lying layer of almond cream, not to mix the two creams!

The two colors should remain well defined.

Finally, sprinkle the surface of the cake with sliced \u200b\u200balmonds.

Bake again at 180 ° C for 15-20 minutes, or until the pastry is golden. After the cooking time, allow to cool in the oven door ajar for about twenty minutes for the cream to dry. Do not rush to cut it, or you will lose the effect of the two layers.

cold, sprinkle each slice with plenty of icing sugar just before serving.