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Instructions |
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grease a 10inch/26cm cake pan with the greasy side of the butter wrap and set aside.
beat the egg whites with very clean beaters (otherwise they won't stiffen enough) until very stiff and place in fridge.
melt the chocolate in a small microwave safe dish in the micro, going in 40sec bursts on medium power to ensure the chocolate doesn't burn. shake the dish after every burst, as soon as it starts going runny start mixing it well between each burst and continue until there are no more chocolate lumps. set aside to cool slightly but don't allow it to set again.
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beat the egg yolks, sugar and baileys in a small bowl until the sugar is mostly disolved. turn beaters on low and beat in the almonds. tap the beaters clean from most of the egg-sugar-almond mixture and beat the butter in a large bowl until it turns whitish. turn beaters on low and slowly pour in the melted chocolate until combined, then add the egg-sugar-almond mixture and mix on low until even.
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now start preheating the oven to 200C/390F.
remove beaters from the bowl and gently fold the stiff egg whites until mostly combined. sift the cornflour onto the surface, add the pistacios if you are using them and fold in just enough until the mixture is even and smooth.
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pour the mixture into the greased baking pan (tap the pan on the surface 2-3 times to level out the mixture, slightly push in any pistacios that stick out of the surface, so they don't burn) and bake for 20-30min depending on the oven and pan. aim to remove the tart from the oven as soon as it doesn't stick to an inserted toothpick anymore. it is best to check after 17min and then every few min according to your estimate.
take out of the oven and cover with a clean tea towel until cooled.
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| Serving
Suggestions |
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serve with whipped cream with orange zest and vanilla, or fresh berries
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Originally Submitted
1/24/2013
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