How To make Chilled Chocolate Almond Pie

Almond Pear Tart – Bruno Albouze

Tarte Bourdaloue is one of the most popular French pie ????
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How to Make Spelt Flour and Almond Tart Shell

My spelt almond tart shell is a light and a melt in your mouth tart base. I was inspired by Natalie Paull's; Beatrix bakes book. I created an almond spelt flour version for my sweet-tarts like a chocolate tart. You could also use this for a savoury recipe if you omit the sugar.

You will need to set aside a few hours as this takes time to prepare and bake, it is worth the effort. Or make it the day before you need it. The nut crust is baked a little longer to enhance the nut flavour, I love the almonds and dark chocolate combination, I hope you love it too.

Time = nuts prep. 20 minutes (or use ready-made). Dough 20 minutes.
Chill time in the freezer = 60 minutes
Baking = 30-45 mins.
Total time = 2 hours to 2.5 hours
Makes = 1 lb 1 oz of dough for 1 x 9.1″ (9inch) tart
Serves = 8-10
Store = pastry 3 days in the fridge or 3 months frozen
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Chapters

0:00 Intro
0:20 roast almonds then grind
0:57 how to make the pastry add flour, almonds, salt, sugar
2:00 gently blend in the butter with fingertips
4:00 add in chilled water and knead to form a ball
5:10 wrap in plastic and smooth out
5:46 chill for 15 mins
5:53 rest for 5 mins
6:40 roll into a circle 30cm wide
8:10 roll onto pin then flop into pie shell and press against the sides
9:00 roll to trim the excess pastry off and re-check the edges
9:55 chill in the freezer for 30 mins preheat oven now 180˚C/350˚F
10:13 how to prepare for blind baking the tart shell
11:23 bake 35 to 45 mins
11:51 rest to cool slightly
12:15 reveal and outro
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Ingredients
* Almonds (roasted) or almond flour/ground almonds – 75g, 2.6 oz (about 3/4 cup)
* White Spelt flour (or regular flour) – 190g, 6.7 oz (about 1 cup + 1/4 cup)
* Caster Sugar –1.1 oz (1/4 cup)
* Sea salt – 0.071 oz (1/4 tsp)
* Unsalted chilled cubed butter –5.3 oz (1/2 cup + 2 tbsp)
* Chilled Water – 0.88 oz/ 0.85 fl oz
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Recipe link

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Almond Tart Recipe

Delicious Almond Tart Recipe, also called Frangipane Tart. It is fairly easy to make. The crust is very buttery and has a sandy, melt in your mouth texture. It is also quick to make and very forgiving. If it tears, you can press it together and you won't be able to tell once it bakes.
You don't need to par bake this tart, which makes it even more convenient. The almond filling is very soft and light, and the almonds on top add a nice crunchy layer.
The tart is done baking when a knife inserted in the center comes out clean and the crust is a beautiful golden brown color. If it browns quickly and still hasn't baked through, cover the top with aluminum foil and continue baking.

Happy Baking!!

Almond Pie | Almond Tart | طارط بكريمة اللوز سهلة التحضير

No-Bake Chocolate Almond Oat Bars - From the Test Kitchen

This recipe for No-Bake Chocolate Almond Oat Bars may contain the good high-protein elements found in your favorite energy bars, but they are immeasurably more delicious. And the best part -- they don’t require any baking!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Making of chocolate almond meringue pie

This is the tastiest dessert I have ever eaten!

You have to try it

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Ingredients

For the pastry base:

2 cups plain flour
1/2 cup rice flour
200g unsalted butter
1 Lemon or orange, for the rind, (Your choice)
1 egg yolk

For the filling:
150g plain dark cooking chocolate
50g unsalted butter
1/3 cup caster sugar
2 tsp cornflour
4 egg yolks
3/4 cup ground almonds

For the meringue
3 egg whites
3/4 cup caster sugar

Method:

Step 1:
Sift the flour and ground rice into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the orange rind. Add the egg yolk; bring the dough together. Roll out and use to line a 25cm round flan tin. Chill for 30 minutes

Step 2:
Preheat the oven to 190*C/375*F. Prick the pastry base all over with a fork, cover with greaseproof paper weighed down with baking beans / rice and bake blind for 10 minutes. Remove the pastry case; take out the baking beans / rice.

Step 3:
Make the filling. Melt the chocolate in a heatproof bowl over hot water. Cream the butter with the sugar in a bowl, then beat in the cornflour and egg yolks. Fold in the almonds, then the chocolate. Spread in the pastry case. Bake for a further 10 minutes.

Step 4:
Make the meringue. Whisk the egg whites until stiff, then gradually add half the caster sugar. Fold in remaining sugar.

Step 5:
Spoon the meringue over the chocolate filling, lifting it up with the back of the spoon to form peaks. Reduce the oven temperature to 180*C/350*F and bake the pie for 15-20 minutes or until the topping is pale gold. Serve warm, scattered with almonds and drizzled with melted chocolate.

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