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It’s Tuesday & Why Not Try This Bakewell Tart
T
The Killarney Royal Hotel’s head chef Joe Hurley shares a recipe that will go down a treat with chocolate lovers
[caption id="attachment_10569" align="aligncenter" width="2592"] Killarney Royal Headh Chef Joe Hurley [/caption]
INGREDIENTS
225g digestive biscuit (crushed)
110g butter (melted)
4-5 tbsps blackcurrant jam
175 grams butter
175 grams caster sugar
3 large eggs
1/2 tsp almond extract
110 grams almonds (chopped)
100 grams ground almonds
150 grams dark chocolate (melted and partly cooled)
METHOD
Preheat the oven to 190 C, 375 F, Gas 5.
Use a spring form tin 23cm (9in) in diameter. Mix the crushed biscuits and the melted butter. Spread this mixture in an even layer over the base of the tin and press down. Bake for five minutes. Reduce the oven to 180 C, 350 F, Gas 5.
Spread the jam evenly over the cooled biscuit base,
Beat the butter and the caster sugar together. Add the eggs and the vanilla extract and beat well.