Florentine Tart

BOIL for +- 10 min: 

  •  1 ½ cups Treacle Brown Sugar
  • 1 1/3 Cups milk
  • 180gr Butter
  • 2 Cups Glazed Fruits
  • 1 Cups Chopped Cherries
  • 1/2 Cups Almonds

 

Perfect Pastry:

 Makes 1x 24cm tart shells

  • 12 Tbs butter
  • ½ cup castor sugar
  • Pinch salt
  • 2 ½ cups flour
  • Zest of ½  lemon
  • 1 Tbs vanilla essence
  • 1 egg
  • 1 tbs Oil
  • ½ tsp baking powder
  • 150gr dark chocolate melted with 3 Tbs milk

 

Cream together butter, castor sugar and salt then rub in the flour, lemon zest. Once they have been rubbed to resemble bread crumbs add the egg yokes and the vanilla essence.

Using a dough hook slowly blend the dough  until you have a workable consistency try not to work with the pastry to much as this will make it tough.

Roll pastry into a sausage and wrap in cling wrap place in fridge for 1hr before use.

Press into the bottom and sides of a 24cm spring form tin prick with a fork and bake 10-15 minutes, remove from the oven and spread with the melted chocolate and cool slightly, now pour in the boiled mixture and place in the fridge to set. Serve with fresh cream.