A beautiful traditional tart made with chocolate, almond and citrus. I love this tart any time of the year with ice cream or cream. I uses 2X20cm small tart/pie dishes but you could also use one larger tart/pie dish.
2 tablespoons marmalade (plus extra to brush on your pastry)
1 teaspoon vanilla essence
2 eggs lightly beaten (plus 1 egg yolk to brush on your pastry)
Decoration:
Toasted flaked almonds
100 grams melted chocolate (dark or milk)
Instructions
Firstly, prepare your pastry. Sift flour and add in sugar.
Add in the butter and rub into the flour until the mixture resembles bread crumbs.
Mix in the lemon zest and egg yolks.
Bind together with a little water to form a dough.
Leave to rest while you prepare your filling.
Mix all the filling ingredients together until well combined.
Preheat oven to 180oC.
Cut the pastry in half and roll each piece out onto a floured surface. Both thin pieces of pastry should be able to fit into 2 small pie dishes. If using one larger pie dish then roll all your pastry thin enough to fit the larger dish.
Place each piece of pastry into your dishes.
Brush a little marmalade on each piece of pastry.
Add in half of the filling into each pie.
Brush the edges of your pastry with egg yolk.
Place in the oven for 30/35 minutes or until the edges of the pastry are golden brown.
Decorate your pie with melted chocolate (either drizzle over your filling or spread evenly on top) and finally decorate with toasted almond flakes.
Serve.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/torta-tal-marmurat/