Ingredients Jump to Instructions ↓

  1. 3/4 cup (185ml) margarine

  2. 1/2 cup (125ml) icing sugar

  3. 1/4 cup (60ml) cocoa powder

  4. 1 egg, beaten

  5. 2 1/2 cups (625ml) all-purpose flour

  6. 1 oz (30g) grated chocolate or caraque

  7. Almond Cream

  8. 1 1/4 cups (310ml) milk

  9. 1/4 cup (60ml) ground almonds

  10. 1/4 cup (60ml) sugar

  11. 1/3 cup (85ml) heavy cream

  12. 1/4 cup (60ml) cornstarch

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat oven to 375F (190C).

  3. Cream margarine and sugar together. Beat in cocoa and egg. Blend in flour gradually and knead to a smooth dough. Let stand for 30 minutes.

  4. Lightly grease an 8 inch (20cm) flan or quiche pan . Roll out pastry to 1/4 inch (0.5cm) thick and line pan. Prick pastry base. Bake blind (lined with foil and weighted with dried beans) for 25 minutes. Allow to cool.

  5. Meanwhile, bring milk to a boil. Remove from heat. Stir in ground almonds,, sugar, cream and cornstarch to make smooth, thick mixture. Hat gently, stirring, for 3-4 minutes until well thickened. Allow to cool and pour into flan shell. Chill until set. Sprinkle with grated chocolate or caraque, decorate with toffee almonds (see note), and serve.


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