An ancient recipe, modernised.

This recipe comes from a book by Hanna Glasse, an eighteenth century cook, famous as the first domestic goddess and her book, The Art of Cookery. I have just modernised it a bit.

This is a very rich but moreish tart with an almost truffle like consistency and when served at room temperature melts at a lower temperature than your body temperature and has the effect of cooling your mouth down. It is truly a chocolate lovers delight and because it contains no flour is ideal for gluten and wheat allergies. You can use any flavouring you wish, be it your favourite liqueur or mint, rosemary or orange, etc. the recipe works equally as well using milk chocolate but you need to use around a third less cream and allow extra time for setting.

Chocolate and malt whisky tart with almond crust

ingredients:

300g / 10oz flaked almonds

2 egg whites

400gm / 14 oz dark chocolate

125g/4oz butter

16fl oz/ 450ml double cream

50 ml good smoky whisky, Islay is the best

method:

1. place almonds into food processor and blend until roughly chopped. Add egg to processor and blend until mix comes together in one lump.
2. Press mix into 8'' / 20cm flan ring until completely lined. Bake at gas mark 4 / 180 c until pale gold colour, about 15-18 minutes. Allow to cool.
3. Melt chocolate and butter slowly in microwave or in bowl over pan of hot water.
4. Heat cream until lukewarm, don't allow to boil.
5. Add whisky and cream to chocolate and beat until very glossy and everything is well incorporated.
6. Pour into crust and set in fridge for about 6 hours or overnight
7. allow tart to come to room temperature before serving. This is a very rich tart and only a little is needed, I suggest that you serve with whipped cream and soft fruit.