Double chocolate and almond tart

For the pastry, combine the butter and egg yolks in a large mixing bowl. Stir in the icing sugar, add the flour and almonds, and combine. Add water and mix, pressing together until pastry forms.

Wrap the ball of pastry in plastic wrap and refrigerate for at least 2 hours.

Allow the pastry to return to room temperature, lightly roll it out and roll it around your rolling pin. Unroll this over a 28cm loose-based French tart pan and lightly press into place. Wrap it again and place back into the fridge for 15 – 20 minutes.

Take the plastic wrap off and prick the bottom of the pastry base with a toothpick. Cover the pastry with wax paper and fill the pastry shell with dry beans. Bake blind at 160°C for 10 minutes.

Remove the wax paper and beans and bake again for 15 minutes until the pastry is crisp but not brown. Remove from the oven and set aside to cool.

To prepare the filling, place the chopped chocolate in a large heatproof mixing bowl. Combine the cream and the syrup in a small heavy-based saucepan. Bring to a boil over low heat, stirring constantly. Remove from the heat and stir in the liqueur.

Pour the hot cream mixture over the chocolate. Wait for a minute and then whisk in the butter. Whisk gently until the mixture is smooth. Allow to cool to room temperature. Pour half of the chocolate mixture into the cooled tart base.

Sprinkle the almond flakes over the first half of the chocolate mixture. Pour over the rest of the chocolate mixture so that the almond layer is sandwiched between the two chocolate layers. Refrigerate until set.

Serve with fresh whipped cream, sour black cherries and white chocolate lace.