This was an experimental dessert.
1 pack of frozen puff pastry
1 tub of curd cheese
1 bar of plain chocolate (I used Green & Black’s Maya Gold)
1 teaspoon of vanilla extract
2 tablespoons of caster sugar
4 heaped tablespoons of ground almonds
1 glass of Bailey’s Cream liqueur
I melted the chocolate in a bowl over a saucepan of boiling water and amalgamated it with the Bailey’s. In a separate bowl I beat the eggs with the sugar and vanilla extract and then added in the ground almonds and mixed everything together.
Then I folded in the chocolate and Bailey’s and mixed it all until everything was smooth.
I rolled out the pastry and lined a buttered flan dish and then filled the pastry case with the filling. This was then baked in a Mark 6 oven for 45 minutes on the middle shelf.
The filling rose and cracked a bit, but I think that is OK really, because I served it dusted with icing sugar and with some cream poured over, so the cracks didn’t really show.
We had some raspberries on the side as well and I think that it turned out pretty well. The filling was thick, rich and fudge-textured in the centre, but more crumbly on the edges where the pastry was crisp and flaky.