Chocolate Almond Tart

1. 1

   Preheat oven to 350u00b0F. Grease an 8 1/2 inch loose-bottomed tart pan. Sift 2 1/4 cups flour into a large bowl. Add 2 tbsp sugar. Cut in 1/2 cup butter until the mixture resembles breadcrumbs. Add 1/4 cup water, egg yolk and lemon juice. Mix well then gently knead on a lightly floured surface. Wrap in plastic wrap and chill for 30 mins.

2. 2

   Roll out 1/2 the dough between 2 sheets of parchment paper, reserving remaining dough for another use. Use to line prepared tart pan. Line with parchment paper and fill with pie weights. Blind bake for 10-15 mins, or until golden. Remove paper and weights then let cool.

3. 3

   To make the chocolate filling, cream remaining butter and sugar until light and fluffy. Add remaining eggs, 1 at a time, beating well between each addition. Add ground almonds, chocolate, liqueur and remaining flour. Transfer to tart shell and bake for 30-35 mins, or until mixture is set. Let cool before serving.

* Per serving · 4 servings · Values may vary.