ALMOND AND CHOCOLATE PIE (Torta tal-Marmurat)

Ingredients

For the pastry:                                                For the filling:

225g (8oz) plain flour                                        225g (8oz) almonds, blanched and finely chopped

2 level tablespoons sugar                                 225g (8oz) finely chopped candied peel,

4oz margarine                                                    125g (4 1/2oz) red and green cherries, chopped

1 egg yolk                                                            A handful of sultanas and raisins (optional)

Water to mix                                                        110g (3-4oz) light chocolate

                                                                               75g (3oz) sugar

                                                                               3 eggs

                                                                               1 teaspoon cinnamon

                                                                               1/4 teaspoon mixedlspice

Method

To make the pastry:

In a mixing bowl, sieve the flour and add the sugar.  Rub in the margarine.  Add the egg yolk and water to bind. Roll out the pastry to fit a 20cm x 20cm (8-9") cake tin.

Prepare the filling:

Put the prepared almonds in a bowl together with the chopped candied peel, cherries and other dried fruit (if using).  Mix in the sugar.  Scrape the chocolate into the mixture.  Add the cinnamon, mixed spice  and the beaten eggs.

Spoon this mixture into the pastry case and bring the pastry over towards the centre enough to make a 2cm (1") border.  Bake at 450 degrees for about 20 minutes, then lower the heat, continue baking until pastry is lightly browned.

Prepare 10 squares (about 2-3 oz) of baking chocolate (choose your favourite from the different ones available). Melt these bain marie (in a bowl or pan over hot water).  Pour the melted chocolate over the filling while the pie is still warm.