{"id":6717,"date":"2013-01-20T14:35:47","date_gmt":"2013-01-20T18:35:47","guid":{"rendered":"http:\/\/www.heidiannie.com\/?p=6717"},"modified":"2013-01-20T14:35:47","modified_gmt":"2013-01-20T18:35:47","slug":"baking-on-the-internet-recipe-for-chocolate-frangipane-tarts","status":"publish","type":"post","link":"http:\/\/www.heidiannie.com\/?p=6717","title":{"rendered":"Baking on the Internet- recipe for Chocolate Frangipane Tarts"},"content":{"rendered":"

\"029\"<\/a><\/p>\n

My friend, Joanna, of zebbakes<\/a>, made some fudge.  As we talked about it in her comments section- <\/p>\n

we discovered that we both had some almond meal that we had purchased for Christmas baking but<\/p>\n

hadn\u2019t used.  So we decided to try baking up these tarts in tandem- me here in NE Ohio and her in<\/p>\n

Bristol in the UK.  I\u2019ve never made frangipane before- but she gave me this  link<\/a> to a recipe that she <\/p>\n

thought we could try.   I went there \u2013 to discover that the recipe was in metric and grams and celcius.<\/p>\n

Which meant I needed to convert it ( or get out my digital scales) \u2013 so I did and made them yesterday.<\/p>\n

\"028\"<\/a><\/p>\n

They turned out beautifully- I garnished with raspberries and cream and some<\/p>\n

blackberries I had it the refrigerator- and we have been enjoying them.<\/p>\n

I had 5 tartlet pans with removeable bottoms- and some heart tins that I used- plus-<\/p>\n

I froze up half of the pastry dough to make up later.<\/p>\n

It was great fun, making these up with a friend- first of all- because I wouldn\u2019t have<\/p>\n

made then at all without her inspiration- and secondly, because it felt  so  friendly and<\/p>\n

almost neighborly to be doing it together.<\/p>\n

\"023\"<\/a><\/p>\n

So- here is the recipe- if you\u2019d like to give these a try.  It is a little fiddly to make the crust, bake it<\/p>\n

and then make the frangipane and bake it again inside the tart- but the results are worth it.  AND-<\/p>\n

the heart tarts that I baked alongside the larger tarts- I put the crust in the mold, added the frangipane<\/p>\n

and baked them at the same time- and they tasted about the same.  So you could arguably omit the extra<\/p>\n

bake of the crust.<\/p>\n

Ingredients: (for pastry)<\/p>\n

1 1\/3 cups AP flour<\/p>\n

1\/4 cup icing sugar<\/p>\n

2 tsp cocoa powder<\/p>\n

5 1\/2 TBS butter, soft, cubed<\/p>\n

1\/4 cup almond flour\/meal<\/p>\n

1 large egg<\/p>\n

1\/8 cup cold water<\/p>\n

Method:<\/p>\n

Sift together cocoa, flour and icing sugar, add butter with pastry blender or fingers, break down butter<\/p>\n

into flour mixture until it resembles oatmeal in texture.  Stir in almond flour .  Beat egg and water together <\/p>\n

and add to flour mixture, stir gently until it adheres into a ball and then refrigerate for an hour or so.<\/p>\n

\"012\"<\/a><\/p>\n

Take out of fridge and let warm for about 10 minutes, then divide into eight pieces and roll out each<\/p>\n

piece separately to fit into tart pans.<\/p>\n

\"013\"<\/a>\"014\"<\/a><\/p>\n

Brush off extra flour and place into tart pan, scraping a knife on edges to make a sharp crust .<\/p>\n

\"017\"<\/a>\"018\"<\/a><\/p>\n

Make sure you fit the dough into the pan- along the bottom and sides or the dough<\/p>\n

will slip down into the pan when you add parchment paper.<\/p>\n

Place a round of parchment paper on top of dough and add a filler(I used black beans)<\/p>\n

to keep the crust from bubbling and slipping down whilst baking.<\/p>\n

\"019\"<\/a>\"020\"<\/a><\/p>\n

Bake in preheated oven (350 degrees F) for about 15 minutes.  Take out of oven, cool and<\/strong><\/p>\n

take away the beans and parchment paper.<\/strong><\/p>\n

Ingredients: ( for frangipane)<\/strong><\/p>\n

1 stick butter, softened<\/p>\n

1\/2 cup granulated sugar<\/p>\n

2 large eggs<\/p>\n

1\/2 cup almond meal\/flour<\/p>\n

3\/4 cup chocolate chips, melted<\/p>\n

flaked\/sliced almonds<\/p>\n

Method:<\/p>\n

Cream the sugar and butter together until the sugar is dissolved.<\/p>\n

Add eggs and almond meal alternately until they are all creamy and smooth.<\/p>\n

Pour in melted chocolate and stir until incorporated into mixture, then start spooning<\/p>\n

mix into tart crust until 2\/3 filled.  I didn\u2019t bake the heart crusts, just fit into mold and then<\/p>\n

added filling and baked them all together.<\/p>\n

Sprinkle with almonds and bake at 350F for 15-20 minutes.<\/p>\n

\"021\"<\/a><\/p>\n

\"022\"<\/a><\/p>\n

When baked they will be puffy and start so show crackling.<\/p>\n

\"024\"<\/a><\/p>\n

Cool slightly and then carefully dislodge from tins.<\/p>\n

Garnish with fruit or cream- Or fruit and cream,<\/p>\n

\"025\"<\/a>\"036\"<\/a><\/p>\n

and ENJOY!<\/p>\n

\"038\"<\/a><\/p>\n

We sure did!<\/p>\n","protected":false},"excerpt":{"rendered":"

My friend, Joanna, of zebbakes, made some fudge.  As we talked about it in her comments section- we discovered that we both had some almond meal that we had purchased for Christmas baking but hadn\u2019t used.  So we decided to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-6717","post","type-post","status-publish","format-standard","hentry","category-whimsey"],"_links":{"self":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/6717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6717"}],"version-history":[{"count":1,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/6717\/revisions"}],"predecessor-version":[{"id":6718,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=\/wp\/v2\/posts\/6717\/revisions\/6718"}],"wp:attachment":[{"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6717"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heidiannie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}