Quick Almond and Cranberry Florentines
February 20, 2025
Chocolate Fondants
February 27, 2025Difficulty
Easy / Beginner
Prep time
40 minutes
Cooking time
20 minutes
Makes
6 servings
Description
This chocolate, sour cherry and hazelnut tarts recipe has a delicious buttery pastry with combination of velvety chocolate, toasted hazelnuts and tangy cherries which makes it a perfect desert for luxury dinner parties or celebrations.
Instructions
- Divide the pastry into six equal portions. Place a portion between two sheets of baking paper and roll out until 3 mm thick and large enough to line an 11.5cm x 2cm deep tart tin with removable base. Peel off the top sheet of paper, invert the pastry and lay it gently in the tin. Peel off the paper and ease the pastry into the tin, pressing it gently with your fingertips to mould to the sides. Repeat with remaining portions. Trim any excess pastry and refrigerate the tart cases for 30 minutes.
- Preheat the oven to 180 degree C fan-forced (200 degree conventional).
- Place a square of baking paper over each pastry case and fill with baking beads, dried beans or rice. Place the tins on a baking tray and bake for 10 minutes. Remove the baking paper and weights, then bake for another 7-8 minutes or until the cases are cooked through and just starting to colour. Set aside to cool.
- Place the hazelnuts onto a baking tray and roast for 4-6 minutes or until they become golden brown and the skins loosen. Wrap the hot hazelnuts in a clean tea towel and rub to remove the skins. Return any odd hazelnuts that won't peel to the oven for a few minutes and repeat. Cut the hazelnuts carefully in halt and set aside.
- Meanwhile, place the dried cherries, sugar, elderflower water, creme de cerise, and 1/4 cup (60ml) water in a small heavy-based saucepan. Cook, stirring, over medium heat until the sugar has dissolved. Bring to boil, then remove from the heat and set aside to steep for 15-20 minutes.
- For the filling, pour water into a heavy-based saucepan until one third full and bring to the boil over high heat, then reduce to a simmer. Choose a stainless steel or glass bowl that fits snugly on top but doesn't touch the water. Place the chocolate in the bowl and stir over low heat until melted, then remove from the heat and set aside. (Alternatively, melt the chocolate in a small heatproof bowl in the microwave on low for 2-3 minutes, stirring often, then set aside.)
- Using an electric mixer, beat the butter and sugar until light and creamy. With the motor running, add the eggs and yolk one at a time, beating between additions until incorporated. Sift the ground almonds, cocoa powder and flour into a separate bowl, then gradually add the dry ingredients to the butter mixture, mixing between additions until incorporated. Drizzle in the melted chocolate and stir to combine.
- Spoon the filling into the tart cases and level the surface. Drain half the sour cherries from the syrup and divide among the tart cases, pressing them down gently into the filling. Take half the hazelnuts and divide them among the cases, pressing them down gently, then scatter the remaining hazelnuts on top. Bake for 15-18 minutes or until the filling has set.
- Cool the tarts to room temperature. Remove from the tins and serve with cream, if using, and the remaining cherries and their syrup alongside.
Ingredients
- 1 quantity sweet pastry
- 3/4 cup (105g) hazelnuts
- 1 cup (150g) dried sour cherries
- 60g caster sugar
- 2 tablespoons elderflower water
- 2 tablespoons creme de cerise
- thickened cream, to serve (optional)
- 120g dark chocolate (70%) (Chocolate filling)
- 120g unsalted butter (Chocolate filling)
- 120g caster sugar (Chocolate filling)
- 2 free-range eggs, plus 1 egg yolk (Chocolate filling)
- 1 cup (120g) ground almonds (Chocolate filling)
- 1/3 cup (35g) dark cocoa powder (Chocolate filling)
- 1/4 cup (35g) plain flour (Chocolate filling)
About me
At Crispy Crust Confections, we specialize in crafting delicious, high-quality desserts made with love and the finest ingredients. From cakes to cookies, each treat is baked fresh and designed to make your celebrations sweeter. Thank you for visiting, and we can't wait to share our passion for baking with you!