Chocolate and nut tart

Name: Chocolate and nut tart
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 250 g Dark chocolate; 150 g Butter; 100 g Macadamia nut and walnut kernels; 100 g Almond kernels (without skin); 3 Eggs (size M); 200 g Flour; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 TABLESPOONS demerara sugar; 2-3 TABLESPOONS Apricot Jam; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

250 g Dark chocolate
150 g Butter
100 g Macadamia nut and walnut kernels
100 g Almond kernels (without skin)
3 Eggs (size M)
200 g Flour
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 TABLESPOONS demerara sugar
2-3 TABLESPOONS Apricot Jam
7-10 Tbsp Fat and flour

Directions

1
Chopping chocolate. Melt with the butter over a warm water bath. Coarsely chop the nuts and almonds. Whisk the eggs with a whisk. Mix flour, sugar, vanillin sugar and salt in a bowl.
2
Add eggs and chocolate mixture. Mix everything briefly with the whisk of the hand mixer to a smooth dough. Grease a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down.
3
Add the nut mixture and press down a little. Sprinkle with brown sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. After about 15 minutes of baking time, spread the jam in blobs on the nuts.
4
Finish baking. Use a knife to remove the cake from the edge of the tin. Leave to cool in the mould on a cake rack.