Preheat the oven to 165 C| 350 F
1 cup flour - plain or almond
1 cup ground almond
3/4th cup sugar
A pinch of salt
2 egg yolks
1 tsp vanilla extract
With the tips of your fingers or two butter knives, mix together all of the dry ingredients, - cutting in the pieces of butter until it resembles crumbs.
Mix the yolks and vanilla and pour them into the crumbs. Lightly bring it all together. It will resemble dough. Do not overwork.
Alternately, use a food processor, working with only the pulse button.
Flatten the pastry onto the base of your prepared pan. Bake for 20 to 22 minutes until a light shade of golden brown. Remove from the oven and allow it to cool.
125 g/ 4 oz dark chocolate
1/2 tbsp butter
125 ml/ 4 oz or half cup whipping cream - 35 % fat
1/2 tbsp sugar
A pinch of salt
1/2 tsp vanilla extract
1 tsp cognac
24 strawberries, washed, hulled, and cut as desired to decorate.
In a pot, preferably a double boiler, melt the chocolate with the butter. Mix in the cream, sugar and salt. When all of it comes together, add the vanilla and cognac.
Cool until it is the right consistency to pour over the pastry but not too thick to apply.
The chocolate must be set yet soft enough to place the strawberries into it if desired.
Serve immediately or chilled
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is an award-winning book. It was self-published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking: Reviving an Ancient Cuisine was published in 2016 by Austin Macauley and continues to be available through Amazon Book Depot, Book Depository, and from the publishers.