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Marmurat Tart

Read in Maltese
Serves 6
Prep Time 40 mins
Cooking 50 mins
Level medium

Ingredients

  • 800g Sweet shortcrust pastry
  • 150g ground almonds
  • 150g Cake crumbs or Digestive Biscuits
  • 120g Mixed Candied Peel
  • 100g Blanched Almonds
  • 100g Sugar
  • 80g Chocolate Chips
  • 25g Cocoa Powder
  • 2 Eggs
  • 2 tbsp Jam
  • 1/2 tsp vanilla essence
  • Melted chocolate
  • Royal icing
  • Sugar paste or Almonds
  • Candied Cherries
Put the almonds in a heavy bottomed frying pan.  Place over medium heat and stir often until the almonds turn golden brown. You can also roast the almonds in the oven.  Preheat oven to 1800C, gas mark 4.  Spread the almonds in one layer in a shallow baking dish. Bake for 10 to 15 minutes, stirring occasionally, until they turn golden. Leave the almonds to cool completely before chopping them in medium sized pieces. Preheat the oven 1900C, gas mark 5. Put all the dry ingredients required for the filling into a bowl and stir them together. On a lightly floured surface, roll out the pastry thinly and line a 24cm diameter, non-stick baking dish with it. If possible, use a loose bottomed tin.  This will make it easier to remove the baked tart later on. Press the pastry lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much. Trim the edges, leaving a small edge of pastry sticking over the edge of the baking dish to allow for shrinkage in the oven. Prick the base all over with a fork and spread some jam over the pastry. Spoon the filling into the pastry case and flat it with a palette knife or the back of a spoon. Bake for about 45 minutes and leave the tart to cool completely before removing it from the tin. Decorate with melted chocolate, almond or sugar paste, royal icing and candied cherries. Recipe by Anton Dougal

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