TORTA TAL-MARMURAT (ALMOND AND CHOCOLATE TART)
For the pastry: process 200g plain flour, 1 tsp bicarbonate of soda, 100g butter till like finebreadcrumbs; add 2 tbs sugar and continue mixing; add some lemon zest and vanilla essence. Bind with one egg and some cold water. Rest in fridge for about an hour.
Filling: In a bowl mix together 200g pure ground almons, 100g cocoa, 100g chopped orange and tangerine peel, 1 tbs ground cinnamon, 1 tsp ground cloves, some vanilla, 3 eggs beaten.
Line a fluted tin with the pastry and trim; fill with the almond mixture, make a trellis on top. Bake in a preheated oven (fan 175) for about 30/40 minutes till golden brown. In summer, nice served with some vanilla ice-cream or panna.