A serious treat of mine is always tucking into a thick buttery Florentine, with a hint of fiery stem ginger, plump sultanas, citrus mixed peel, a whole host of nuts with a thick coating of dark chocolate. I wanted to turn this afternoon tea treat into a serious desert of a Florentine Tart. This recipe isn’t a pure florentine recipe in a buttery pastry case but has a bit more body, more like a super pecan pie to knock your socks off! And no Florentine would be a proper Florentine without a serious drizzle of rich dark chocolate.
The filling is relatively quick to make, the longest process is chopping the nuts and stem ginger and baking the filling. After the first 12 minutes into the baking time, it’s worth covering the tart with parchment paper to stop the filling colouring too much as there is a lot of sugar in the filling and you don’t want any of the nuts catching either. This is a sweet tart but still great to be served with vanilla ice cream or a rich custard. Nice to be served warm not hot, but will firm upon cooling. If you don’t want to use a pipping bag to drizzle over the chocolate, you can use a spoon to decorate the top.
Equipment You'll NeedPrint
- 300g Shortcrust Pastry, homemade or shop-bought
Florentine Filling –
- 165g Soft Brown Sugar
- 250g Golden Syrup
- 2 Large Free-Range Eggs
- 2 tbsp Double Cream
- 100g Flaked Almonds
- 50g Hazelnuts, roughly chopped
- 100g Sultanas
- 100g Stem Ginger, chopped finely
- 100g Mixed Candied Citrus Peel
- 50g Pistachios, roughly chopped
For Decorating –
- 75g Dark Chocolate
- 1/2 tsp Flavourless Vegetable Oil
- First blind bake the pastry case, oven to 180C. Roll the shortcrust pastry about 5cm larger than a 20cm tart tin. Line the tin with the pastry, pressing the pastry into the fluted side. Trim the edges slightly. Chill for 30minutes. With a fork, prick over the base of the pastry. Cover with parchment paper, fill the case with baking beans. Bake for 10 mins. Remove the beans and paper and bake for another 5-7 mins until the middle is golden and dry. Leave to cool.
- In a bowl, mix the brown sugar, golden syrup, eggs, double cream until smooth. Folding in the chopped nuts and fruit. Mix until all is incorporated. Pour the mixture onto the baked crust, evenly spread out the mixture. Bake for 25-30 minutes until baked. Cover with parchment halfway if the nuts start to brown too quickly. Allow to cool completely before cutting.
- Melt the dark chocolate with the oil until smooth. place into a piping bag and drizzle in a zig zag across the cooled tart to decorate. Go wild with your chocolate drizzle.
- Category: Desserts, Tart
- Method: Baking
- Cuisine: British
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