Chocolate Frangipane and Grape Fillo Tart

Cook time 1 hour
Servings 6


Tart Filling
200g good quality chocolate
100g butter, softened
90g caster sugar
120g ground almonds
3 whole eggs
Bunch of crisp grapes
Whipped cream to serve

Tart shells
6 whole sheets of Fillo pastry
60g butter, melted

Chocolate Frangipane and Grape Fillo Tart


Preheat oven to 160°C.

Grease a 6x6cm muffin tray.

Melt the chocolate in a double boiler. Add the softened butter and stir until smooth. Set aside to cool.

Combine the sugar with the almond meal in a bowl, add the 3 whole eggs one by one and stir well after each addition. Stir in the melted chocolate and butter mixture, and mix evenly.

Lay the Fillo sheets out on a work surface and brush the first sheet with melted butter.  Layer another sheet of Fillo on top and brush with a little more butter. Cut into 8 even slices. Using 4 of the Fillo slices, layer them crossed and collaged into a rough star shape, press into muffin tin and then proceed to scrunch the pastry over so it fits neatly into the tin. Repeat till the tray of 6 is full.

Poor in the chocolate frangipane mix and bake for 25 minutes until pastry browns. Make sure you let the tarts cool down before removing from the muffin tin, and garnishing with fresh grapes and whipped cream.