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Ingredientes
- (--Chocolate Crust Layer--)
- 1/2 c. Flour
- 1/4 c. Sugar
- 1/2 c. Hotel Bar Butter Softened
- 1/2 c. Almonds, finely grnd
- 3/4 c. Semi-sweet chocolate squares or possibly chocolate chips, melted (----Butter Tart Layer----)
- 1 c. Hotel Bar Butter
- 1/2 c. Sugar
- 2 x Egg yolks
- 2 Tbsp. Lemon juice, divided
- 1 tsp Grated Lemon rind
- 1 tsp Almond extract
- 2 1/4 c. Flour
- 1 1/2 tsp Baking pwdr
- 1 x 12 ounce Jar Apricot Jam, or possibly preserves Powdered sugar for garnish Mint leaves for garnish
Direcciones
- Inside wrapping of Hotel Bar Butter
- In large bowl, combine Chocolate Crust Layer ingredients. Mix well. Press into bottom of 9" Springform Pan
- For the Butter Layer: Cream Butter and Sugar. Add in Egg Yolks, 1 Tbsp. Lemon Juice, Rind and Extract. Beat smooth. Add in Flour and Baking Pwdr.
- Chill 1/3 of the dough for 1/2 hour for Lattice Top. Press remaining 2/3 Dough slightly smaller than pan, on a lightly floured surface.
- Carefully transfer it on top of the Chocolate Crust Layer, lightly pressing into pan and up 1/2 inch on sides of pan. After remaining Dough is chilled, combine Jam, 1 Tbsp. Lemon Juice and spread over top of butter layer.
- On floured surface, roll out remaining Dough and cut into 5/8 inch wide strips. Arrange in Lattice pattern on top of Tart. Bake at 350 degrees for 40 to 43 min. Garnish with dusting of Powdered Sugar and mint leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 425 | |
| Calories from Fat 68 | 16% |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 204mg | 6% |
| Total Carbs 85.46g | 23% |
| Dietary Fiber 4.0g | 13% |
| Sugars 39.85g | 27% |
| Protein 6.71g | 11% |
