Chocolate Basque Tart

Thank you dear friend for the yummy recipe! (:

Gâteau Basque is a traditional dessert from the Basque region of France. Typically Gâteau Basque is constructed from layers of an almond flour based cake with a filling of either pastry cream or preserved cherries.

In this rendition, I used Nutella. Another good alternative believe it or not is peanut butter. There are many decent recipes for Basque Tart. Daniel Boulud offers quite a good one. Its not the recipe but its is a recipe. (http://www.foodandwine.com/recipes/gateau-basque-daniel-boulud)

Trick here:

1. Keep the prepared dough in the fridge for at least 4 hours or until hard.

2. Roll the dough out thin, 1/4 inch thick and stick it in the fridge.

(use as much plain flour as needed)

3. Lay it in the pie tin, spread the filling, cover the pie and stick in the the fridge again.

4. Temperature makes a lot of difference. Recipes typically calls for 180 to 200 degrees celsius. So depending on your oven, it may be different, for my oven, its 200. If you find your pie crust in the center a little moist, increase the temperature.