Chocolate and ginger studded frangipane galette
- April 2018
- Serves 6-8
- Hands-on time 30 min, oven time 50-60 min
Flaky puff pastry, rich frangipane studded with salted chocolate and a scattering of crunchy almonds makes this gorgeous galette a stunning end to a meal.
If you love chocolate and ginger, we’ve also got a stunning chocolate and ginger naked cake recipe.
- 46.2g (19g saturated)
- 52.9g (38.2g sugars)
- 1.3g fibre
We used Lindt Excellence Touch of Sea Salt chocolate but you could use any good quality dark chocolate with 50% cocoa solids and add ½ tsp sea salt flakes.
Ocado sells a French all-butter puff pastry, Marie La Pâte Feuilletée, which won’t need rolling as it’s already the right size for this recipe.
Assemble the tart up to 24 hours ahead, scattering with the almonds and sugar just before baking. Chill until ready to bake. Or freeze, then cook straight from the freezer, adding 10-15 minutes to the cooking time and scattering with almonds and sugar halfway through. Cover with foil if the top browns too quickly. Leftovers will keep for 2-3 days in an airtight container at room temperature.
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