CHOCOLATE ALMOND TART

Ingredients........50gm of 70% cocoa chocolate, coarsely chopped, 55gm of castor sugar, 1 tbs of Dutch cocoa powder, 60gm of almond meal, 20gm of cold butter/ marg, 2 eggs, 1 dsp of apera ( a cream type sherry), 2 sheets of commercial puff pastry sheets. Preheat your oven to 180 deg C. Line a flat ovenproof dish with lightly sprayed baking paper . Place the sugar, chocolate, cocoa, and almond meal in the bowl of your processor and process until finely chopped. Add the butter/ marg and process until the mixture comes together, add the the apera and a lightly beaten egg and continue to process to form a smooth paste. Now let's prepare the pastry..... cut one pastry sheet into a 12cmx 24cm rectangle and cutting out a 14cm x 24cm rectangle out of the remaining sheet. leaving a 2cm border along all sides. Make even slits in the centre of the larger pastry sheet at 1.5cm intervals. Place the smaller pastry sheet on the greased baking paper lined oven tray. Spread the centre of the pastry sheet with the chocolate mixture, leaviong a 2cm border all round. Brush the edges with with a little water. Top with the other pastry sheet with slits, press the edges of the pastry sheets together. Refrigerate for 15 minutes. Brush the pastry with the remaining lightly beaten egg. Bake in the preheated oven for 35 minutes or until golden brown.