Chocolate Almond Tartlets

There seems to be quite a theme running through my retro recipe books of pastry, with a layer of jam (preferably raspberry) and then some variety of topping. And these Chocolate Almond Tartlets fit this pattern perfectly. Crisp pastry case, thin layer of raspberry jam and a chocolate and almond topping. The topping is a little crisp and a little chewy and combined with the pastry and jam, it’s really rather delicious!

The recipe makes about 16 tartlets. The topping will rise and crack a little in the oven. And if your house is anything like mine, these Chocolate Almond Tartlets won’t last very long!

Ingredients

Pastry

6oz/170g/1½ cups plain flour (all-purpose flour)

3oz/85g/¾ stick butter

3oz/85g/¾ cup icing sugar (powdered sugar)

1 egg yolk

1 tbsp cold water, if needed

Filling

raspberry jam

2 egg whites

4oz/110g/1 cup icing sugar (powdered sugar)

2oz/55g/½ cup ground almonds (almond flour)

1 tbsp cocoa powder

½ tsp almond extract

Method

1. Rub the butter into the flour until it resembles breadcrumbs, then add the sugar. Mix in the egg yolk until the pastry comes together into a ball. You might need a little cold water to help it along, but only add a little at a time.

2. Wrap the pastry in cling film/plastic wrap and place in the refrigerator for at least 30 minutes.

3. Remove the pastry from the fridge and roll out thinly. Use to line about 16 tartlet/bun tins. Spoon about 1 teaspoon of jam in the bottom of each pastry case.