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Serves:
6-8
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Time needed:
1 hr 45 mins
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Difficulty
Easy
- 250g plain flour
- 75g icing sugar
- 125g cold butter, chopped
- 3 egg yolks
- pinch salt
- Filling
- 125g unsalted butter
- 50g caster sugar
- 2 eggs
- 100g almond meal
- 1 teaspoon plain flour
- finely grated rind of 1 orange
- finely grated rind of 1 lemon
- 75g chocolate chips
- icing sugar, to dust
- double cream, to serve
Directions
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Step 1
Preheat oven to 175°C. Grease a 24cm round loose-based flan tin.
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Step 2
Sift flour and icing sugar into food processor. Add butter. Process until crumbly. Add yolks and salt. Process until ingredients are combined. Wrap dough in plastic wrap. Refrigerate for 1 hour.
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Step 3
Roll dough between two sheets of baking paper until large enough to line prepared tin. Lift dough into tin and press into sides. Refrigerate for 15 minutes.
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Step 4
Line with baking paper. Fill with rice or baking beans. Cook in the oven for 10 minutes. Remove paper and rice. Return to oven for about a further 3 minutes or until tart shell is dry and lightly browned. Cool.
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Step 5
To make filling, beat butter and sugar in small bowl of electric mixer until light and creamy. Add eggs one at a time, beating between additions. Stir in almond meal, flour, rind and chocolate chips. Spoon filling into tart shell.
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Step 6
Cook in the oven for about 30–35 minutes or until the tip of a knife comes out clean when inserted. Cool completely. Dust with sifted icing sugar. Serve with cream.
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