Epiphany Chocolate Tart

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Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

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The feast of the epiphany seems to be celebrated in most Latin countries, and hardly at all anywhere else. I love the idea of the ceremony to celebrate the arrival of the three kings. Although they did not bring almonds, they do seem to be in all the epiphany cakes I’ve ever eaten – the white chocolate was my idea.


  • 1 recipe quantity Chocolate Pastry
  • 200 g white chocolate
  • 100 g almonds
  • 50 g soft white bread, ground into breadcrumbs (I’ve used pitta bread – it was all I had, but it worked admirably)
  • 1 lemon, preferably unwaxed organic
  • 2 eggs, separated
  • pinch of salt
  • 3 tbsp apricot jam
  • good handful of black cherries (with or without the stones; leave them in for more flavour, but do then warn people!)


Butter a fairly deep, round loose-bottomed pie tin (4 × 23 cm). Roll out the pastry and use it to line the tin, or simply mould it in with the fingers. Leave to rest in the fridge. Melt the chocolate in an ovenproof bowl in a very low oven (50°C) for 5 minutes. Don’t overheat!

Turn the oven up to 150°C/Gas 2 and bake the almonds until lightly toasted. Chop in a food processor until ground quite small, but they don’t need to be smooth. Turn the oven up to 180°C/Gas 4. Set half the almonds aside. Add the bread to the remaining half and process until well mixed. Zest the lemon and juice it (take out pips). Beat the egg whites with a pinch of salt until they form soft peaks. Into the melted white chocolate, beat the egg yolks, followed by the lemon juice and zest, and the almonds and breadcrumb mixture. Fold in the egg whites.

Take the pastry case out of the fridge and spread the bottom with apricot jam. Dot the cherries over that, then sprinkle over the remaining ground almonds. Cover with the batter and bake in the oven for 45 minutes, or until a knife inserted into the middle comes out clean and dry. Serve warm or cold.

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