Epiphany Chocolate Tart

Name: Epiphany Chocolate Tart
Yield: Serves 8-10
Ingredients: 1 lemon, preferably unwaxed organic; 3 tbsp apricot jam; 50 g soft white bread, ground into breadcrumbs (I’ve used pitta bread – it was all I had, but it worked admirably); 2 eggs, separated; pinch of salt; 1 recipe quantity Chocolate Pastry; 200 g white chocolate; 100 g almonds; good handful of black cherries (with or without the stones; leave them in for more flavour, but do then warn people!)

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Real Chocolate

By Chantal Coady

Published 2003

About

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.

Ingredients

1 recipe quantity Chocolate Pastry
200 g white chocolate
100

Dessert
Vegetarian

Method

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!