chocolate and cherry frangipane tart

Stewed for jam or cooked in pastry, berries are one of our favourite and most versatile fruits throughout the seasons. They are especially lovely, with spices such as ginger, vanilla and cinnamon but mostly and have an overriding affinity for apples. Some even have an essence of tropical, citrus fruits and a delectable fruity character that holds a subtle almond scent, which only emphasises its flavour when paired with almonds and shimmering orange oil, creating quality flavours that are seriously bold and nutty…happy days indeed.




Serves 10

100 ml Azada Olive Oil & Crushed Orange
120 grams ground almonds
100 grams dark chocolate, broken into pieces
100 grams brown sugar
2 large eggs
2 tablespoons cocoa powder
1 tablespoon vanilla extract
2 teaspoons honey
½ teaspoon cinnamon powder

Topping ingredients:

100 grams mascarpone
100 ml single cream
1 teaspoon Madagascan bourbon vanilla extract
250 grams cherries /strawberries / blackberries / blueberries / black mulberries (any type of berry)

Grease the base and sides of a 9 inch springform tin with a loose base and line with greaseproof paper.

Preheat the oven to 160°C / 320°F / gas mark 3.

Put Azada’s Olive Oil & Crushed Orange, chocolate, honey and vanilla in a large heatproof bowl, set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir occasionally until melted.

Remove from the heat and allow to cool for 5 minutes. Next, whisk in the eggs to make a luscious, glossy batter and set aside.

In a separate bowl, combine the ground almonds, sugar, cinnamon and the cocoa, mix well ensuring there are no lumps and add to the chocolate batter, stirring to combine.

Pour the batter into the greased tin and gently shake the tin to create a smooth top. Bake in the oven for 30 minutes or when a skewer comes out clean when inserted into the frangipane. Allow to completely cool, before removing from the tin.

To serve: Whisk the mascarpone, cream and vanilla extract together until smooth and thick. Spread the cream over the frangipane with a spoon and top with sun-ripened, ruby red cherries. Sprinkle with a dusting of icing sugar and serve.

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