Ingredients with Measurements:
- 1 1/2 cups almond flour
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup extra-virgin olive oil
- 1/4 cup brandy
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the tart pan with olive oil and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the almond flour, all-purpose flour, cocoa powder, sugar, cinnamon, and salt.
3. In another mixing bowl, beat the eggs with an electric mixer until light and fluffy.
4. Gradually add the olive oil, brandy, and vanilla extract to the eggs, beating until well combined.
5. Add the dry ingredients to the wet ingredients and mix until well combined.
6. Pour the batter into the prepared tart pan and smooth the top with a rubber spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the tart comes out clean.
8. Let the tart cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
9. Dust the top of the tart with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 375
Fat: 23g
Saturated Fat: 3g
Cholesterol: 81mg
Sodium: 89mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 28g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or pecan flour.
- Extra-virgin olive oil can be substituted with vegetable oil or melted butter.
- Brandy can be substituted with rum or orange juice.
Variations:
- Add chopped nuts, such as almonds or hazelnuts, to the batter for added texture.
- Top the tart with whipped cream or fresh berries before serving.
- Use dark chocolate instead of cocoa powder for a richer chocolate flavor.
Tips and tricks:
- Make sure to grease the tart pan well to prevent the tart from sticking.
- Let the tart cool completely before dusting with powdered sugar to prevent it from melting.
- Store the tart in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the tart in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The tart can be reheated in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative plate or cake stand for an elegant presentation.
Garnishes:
Dust the top of the tart with cocoa powder or chopped nuts for added texture and flavor.
Pairings:
Serve the tart with a cup of coffee or a glass of red wine for a delicious dessert pairing.
Suggested side dishes:
The tart can be served on its own as a dessert, but it also pairs well with fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the tart is sticking to the pan, run a knife around the edges to loosen it before removing it from the pan.
- If the tart is undercooked, bake it for an additional 5-10 minutes, or until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking surfaces thoroughly to prevent contamination.
Food history:
Tarta de Santiago is a traditional dessert from the Galicia region of Spain. It is typically made with almonds, sugar, and eggs, and is often served dusted with powdered sugar in the shape of the cross of Santiago.
Flavor profiles:
The Chocolate Tarta de Santiago is rich and chocolatey, with a nutty flavor from the almond flour. The cinnamon and brandy add warmth and depth to the flavor.
Serving suggestions:
Serve the Chocolate Tarta de Santiago as a dessert after a meal, or as a sweet treat with coffee or tea.
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Region: Spanish