Chocolate Toffee Tart

Ingredients

Directions

1. 1

   Grease a tart mould (26 cm Ø) with a removable base and dust with flour. Mix 250 g flour, icing sugar, vanillin sugar and 1 pinch of salt. Add the egg, 125 g butter in pieces and 1 tablespoon cold water. Knead first with a hand mixer, then briefly with your hands until smooth

2. 2

   Roll out on some flour round (about 32 cm Ø). Line the mould with it, pressing the edges into the grooves. Prick the bottom of the pastry several times with a fork. Chill for about 1 hour.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes. Cool in the mould for approx. 10 minutes. Then remove from the mould and allow to cool completely

4. 4

   Coarsely chop the almonds, except for 2 tablespoons. Roast chopped and whole almonds separately without fat, cool

5. 5

   Boil 250 g butter, 400 g cream and syrup while stirring. Then simmer for at least 25 minutes over medium heat, stirring continuously, until the mixture is creamy. Immediately pour a thin layer onto the pastry base and spread. Sprinkle with chopped almonds and pour the remaining toffee cream on top. Let it cool down. Chill for about 3 hours.

6. 6

   Bring 200 g cream to the boil and remove from the heat. Break the chocolate into pieces, melt in the cream with plate-fat and stir. Let cool for about 20 minutes. Pour on toffee cream, smooth it down and sprinkle with whole almonds. Let it cool down. Chill for at least 2 hours