This tart encapsulates everything about my sweet tooth love of food. A combination of chocolate whilst holding a light boozy balance of amaretto liquor,  adds to the silkiness of this deep flavoured tart. The crumbled amaretto crumb adds texture and a little drama to the top too. Amaretto is one of my favourite flavours and I tend to douse everything I can with it, within reason of course. Enjoy this tart at your own risk, it’s that good, one piece will not do.

Pastry 
200g plain flour
20g Icing sugar
125 chilled unsalted butter, cubed
1 large egg yolk (save the white for meringues)
Filling
200g dark chocolate
100g milk chocolate
200ml double cream
150ml semi skimmed milk
 2-3 tbsp amaretto liquor 
1 tsp vanilla
2 large eggs
20g crushed amaretto biscuits
Tart case – 14 x 5 cm 
1. Into a food processor add the flour, icing sugar, butter and egg yolk. Whiz until a dough is formed. Roll with your hands into a flat disk and chill for 30 minutes.
2. Line your tin with the pastry to the thickness of a one pound coin. Be gentle as the pastry will easily tear. Place back into the fridge for 20 minutes. This will prevent the pastry from shrinking whilst baking.
3.Preheat the oven to 180 C. 
4. Prick the base of the pastry case with a fork all over and line with baking parchment and baking beans. Bake for 17 minutes.
5. Chop up the chocolate and set aside.
6. Into a sauce pan add the cream and milk, bring to a gentle simmer, and remove from the heat.
7. Tumble in the chocolate and stir until fully melted and incorporated. Add the amaretto, vanilla, and eggs. Stir to form a smooth filling, delicious. 
8. Remove the parchment and beans from the tart and fill the case with the oozy chocolate filling. Bake for a further 22 minutes. The tart must still have a slight wobble to it.
9. Once cooked, allow to cool or a wire rack before scattering over the uneven sandy amaretto biscuits. 
Cheat- for a simple cheat just use some shop bought shortcrust sweet pastry. 
Enjoy. Carmela x