Chocolate Almond Toffee Tart

Ingredients

Directions

1. 1

   Mix flour, icing sugar, vanillin sugar and salt in a bowl. Add the egg, 125 g butter in pieces and 1 tablespoon of cold water. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Roll out the dough on a floured work surface to a circle (30-32 cm Ø). Grease a tart mould with lift-off base (26 cm Ø) well and sprinkle with flour. Place the dough in the mould and press down gently at the edges.

2. 2

   Prick the base of the dough several times with a fork and chill in the mould for about 1 hour. Bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. In the meantime, chop 100 g almonds coarsely and roast them in a pan without fat. Remove from the pan immediately and let it cool down. Roast the remaining whole almond kernels (approx. 20 pieces = 30 g) in the same way and let them cool down. Let the baked shortcrust pastry base cool down in the pan for about 10 minutes, then remove from the pan and let it cool down on a cake rack. For the toffee mixture, bring 250 g butter, 400 g cream and syrup to the boil while stirring. Simmer at medium heat for about 25 minutes while stirring continuously until creamy. Spread a thin layer of hot toffee cream on the tart base, sprinkle the chopped almonds on top and cover with the remaining toffee cream. Let it cool down. Chill the tarte for about 1 hour.

3. 3

   Let the baked shortcrust pastry base cool down in the pan for about 10 minutes, then remove from the pan and let it cool down on a cake rack. For the toffee mixture, bring 250 g butter, 400 g cream and syrup to the boil while stirring. Simmer at medium heat for about 25 minutes while stirring continuously until creamy. Spread a thin layer of hot toffee cream on the tart base, sprinkle the chopped almonds on top and cover with the remaining toffee cream. Let it cool down. Chill the tarte for about 1 hour. For the chocolate icing, heat 200 g cream and remove from the heat. Roughly chop the chocolate and melt it together with the coconut oil in the hot cream while stirring. Let the glaze cool down for about 20 minutes, stirring in between. Spread the glaze evenly on the toffee cream and sprinkle with the roasted whole almond kernels. Refrigerate again for about 2 hours

4. 4

   For the chocolate icing, heat 200 g cream and remove from the heat. Roughly chop the chocolate and melt it together with the coconut oil in the hot cream while stirring. Let the glaze cool down for about 20 minutes, stirring in between. Spread the glaze evenly on the toffee cream and sprinkle with the roasted whole almond kernels. Refrigerate again for about 2 hours