Preparation : 15 minutes
Baking : 40 minutes
- A roll of shortcrust pastry (or homemade shortcrust pastry)
- 3 eggs
- 125 g caster sugar
- 100 g dark dessert chocolate
- 125 g almond powder
- 3 tablespoons Cognac
- 50 g melted butter
- 2 tablespoons icing sugar
- A handful of grilled flaked almonds
Preheat the oven at position 7 (220°C)
Place the shortcrust pastry with its baking sheet in the tart tin. Pinch the edges.
Mix the whole eggs with the sugar and chocolate, melted beforehand, almond power, Cognac and melted butter.
Pour this preparation over the pastry.
Sprinkle a thick layer of icing sugar over the tart, using a fine sieve.
Cook in the oven at position 7 (220°C) for 40 minutes.
Leave to cool completely before removing the tin. Decorate with grilled flaked almonds.
You may replace the almond powder with hazelnut powder, and the grilled flaked almonds with roasted chopped hazelnuts.