Take a break!

Took some time off from work and went over to Bangkok last weekend. That was my break from work and baking. It was a fantastic three days two nights shopping & massage trip! However, the trip ended up with a 2hrs plus flight delay. We were in the airport before 5pm and the plane only took off at 10pm!! What a waste of time! By the time we reached Singapore, we were so dead tired! Almost like suffering from jetlag! :(

I tried a chocolate tart in BKK airport. Thought of baking something similar on Tuesday (since I was on child mc). Couldn't find a chocolate tart recipe, so ended up baking Almond & Pine Nuts Tart.

A 9" Almond & Pine Nuts Tart.

Topped it with whipped cream.

Cross section of the tart. Generous serving of pine nuts.

Recipe adapted from "Pastry Cook" by Catherine Atkinson, page 205. Will share this recipe with you.

115g butter, softened
115g caster (superfine) sugar
1 egg, plus 2 egg yolks
150g ground almonds
115g pine nuts
3 tbsp chocolate ganache (original recipe calls for 4tbsp seedless raspberry jam, but I use chocolate ganache).
icing sugar, for dusting (I omitted this)

For the pastry:
175g plain flour
65g caster (superfine) sugar
1/4tsp baking powder
pinch of salt
115g chilled butter, diced
1 egg yolk

1. To make the pastry, sift the folour, sugar, baking poweder and salt on to a clean, dry cold surface or marble pastry board.
2. Gradually work the flour mixture into the butter and egg yolk, using just your fingertips, until you have a soft pilable dough.
3. Press the dough into a 23cm/9in loose-based fluted flan tin (quiche pan). Chill for 30 minutes.
4. Cream the butter and sugar with an electric mixer until light, then use a wooden spoon to beat in the egg and egg yolks a little at a time, alternating them with the almonds. Beat in the nuts.
5. Preheat the oven to 160C. Spread the chocolate ganache evenly over the pastry base, then spoon in the filling.
6. Bake for 30-35mins until golden, or until a skewer inserted in the centre of the tart comes out clean.
7. Transfer to a wire rack and leave to cool, then carefully remove the side of the tin, leaving the tart on the tin base. Dust with icing sugar and serve with whipped cream.
Note: I didn't use a loose-based fluted flan tin. So I had to cut out the tart before I can remove them.


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