chocolate high

     
         This is my second experiment of this week. I don't really like chocolate to be honest but sometimes I could be so crazy craving for it. My auntie bought me a kilo of almond slice which I don't know what I'm supposed to do with it. But hey, what could go wrong with chocolate and almond as a combo for tart?. So I reunited with my hand mixer and flour and eggs and butter and so on. As usual, I start to make it after I got home from work. I thought my 3-days-without-sleeping condition would aggravated my tart but thanks God it's not  :)  I've had a lot of fun in the kitchen.

            Crust :

• 6 tablespoons flour
• 150 gr butter, chilled
• 4 tablespoons caster sugar
• 1/4 teaspoon salt
• 2 or (max.) 3 tablespoons cold water

           Dough :

• 2 tablespoons flour
• 5 tablespoons caster sugar
• 3 eggs, beaten
• 100 gr melted dark chocolate
• 90 gr almond slice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

           Additional :

• Dark sweet cherry in heavy syrup

            How to make :

• Prepare the crust. Choose a marble table to make the pie crust. First, mix all the dry ingredients (flour, salt and sugar). Place the butter in the middle of the flour, mix 'em well with fork then add 1 tablespoon cold water gradually until it forms a dough. Clean the table, smear a bit of flour, place the dough and roll it until it's 0.5 cm thick. It's actually could be anything you want. Thin crust or thick one. When it's done, place the crust in the pie pan ( I used foil pie plate because that's all I have). Put it in the freezer for 1,5 hours before you bake it.

• Take out the pie crust and pre heat the oven to 160º C. In a bowl, mix all the dough ingredients starting with sugar and flour (dry always comes first) followed by eggs, almond slice, melted chocolate, vanilla and salt. I used hand mixer because I want to mix it well. Place one or two dark sweet cherry in the middle of pie crusts, pour the mix into it and bake them for 45 minutes. When you timer's beeping, turn the temperature down to 145º C and let it for another 10 minutes. I did that because the tarts bloats and I don't want to deflate it. After 10 mins, take it out, let it cool down and it's ready to eat. Bon appetite !