Nutcracker tart with chocolate

Name: Nutcracker tart with chocolate
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 100 g Macadamia and walnut kernels, 100 g almond kernels (without skin); 250 g Dark chocolate; 150 g Butter; 200 g Flour; 200 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 2 TABLESPOONS demerara sugar; 2-3 TABLESPOONS Apricot Jam

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
100 g Macadamia and walnut kernels, 100 g almond kernels (without skin)
250 g Dark chocolate
150 g Butter
200 g Flour
200 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
2 TABLESPOONS demerara sugar
2-3 TABLESPOONS Apricot Jam

Directions

1
Grease the springform pan (26 cm Ø). Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coarsely chop nuts and almonds. Coarsely chop chocolate. Melt with the butter in a hot water bath.
2
Leave to cool at lukewarm.
3
Mix flour, sugar, vanilla sugar and 1 pinch of salt. Whisk eggs and stir into the melted chocolate. Add to the flour mixture and stir everything briefly with the whisks of the mixer until smooth.
4
Put the dough into the mould and smooth it down. Spread the nut mixture on top and press down a little. Sprinkle with brown sugar and bake in a hot oven for about 20 minutes.
5
Warm the jam and pass through a fine sieve. Then spread in splotches on the nuts and bake the cake for 20-25 minutes. Remove from the edge of the pan with a knife. Leave to cool in the mould.