Dark Chocolate Frangipane & Amaretto Infused Morello Cherry with 40mm Chocolate Shortbread Shells
Dark Chocolate Frangipane
Ready Bake 40mm Unbaked Chocolate Shortbread shells. Bake 160°c for 12 mins.
Ingredients
- 100 grams Butter
- 100 grams Sugar
- 100 grams Eggs (2)
- 75 grams Dark Chocolate
- 10 grams Plain Flour
- 100 grams Almond Meal
Method
- Cream butter and sugar until pale in colour
- Add eggs slowly and mix
- Melt chocolate then add to above bowl. Scrape sides & mix
- Sieve flour and almond then blend in and mix well.
- Pipe mixture into pastry shell, place whole cherry on top and bake
- Bake at 160°c 20mins
- Drop some Amaretto syrup onto the baked frangipane top
Amaretto Morello Cherry Syrup
Ingredients
- 50 grams Sugar
- 50 grams Water
- 50 grams Amaretto Liqueur
- 1 tin Morello Cherries Tinned
Method
- Boil sugar and water
- Add Amaretto
- Infuse cherries overnight
- Drain cherries from liquid and keep liquid
Recipe will fill approximately – 70 to 80, 40mm chocolate shortbread pastry shells (SSCH40).