Torta Tal-Marmurat ~ Almond and Chocolate Tart

Torta Tal-Marmurat
Torta Tal-Marmurat

Hello again!  I hope you’re all having a lovely summer whatever you’re doing and wherever you are. I know Summer is all about salads and baking is probably the last thing on anybody’s mind in this heat, but I’m a baker at heart and nothing, not even the worst heatwave will deter me from my beloved oven.

So since my last post, I have been working hard on this recipe, trying to get it the way I remember it to be growing up.  There are a few recipes online that looked promising but somehow neither of them seemed to be authentic to my memory…so after about a dozen try outs, and with the help of all my friends who have tried this and given me their honest opinions, I think I am ready to post it.

Nanna Kelina
Nanna Kelina

This recipe has a special place in my heart as it reminds me of my beloved nanna.  Every Saturday, I used to stop by the Kiosk at the entrance of Valletta and get one to take to her on my way home from the disco (ha ha…disco…those were the days).  Then we’d sit down and have a cuppa tea and a chat together while we shared the pastry. To tell the truth, I always ended up eating most of the tart as it was my favourite but Nanna didn’t seem to mind and we were both glad of the chance to spend some time together.

I have to say that this is a very rich dessert and a little goes a long way.  One 4″ tart serves 6-8 people.  They are usually sold in little four inch tarts but you can make one big tart if you prefer. This recipe makes exactly four 4″ tarts.


200g flour
50g butter
50g shortening
grated rind of half a lemon
1 egg yolk
pinch of salt
little bit of milk

Torta Tal-Marmurat
Torta Tal-Marmurat


75g almond meal
50g pure ground almonds
75g crushed rusks
60g chopped candied peel
1tbsp marmalade
1 egg
50g sugar
1/2 cup orange juice
12g cocoa powder
pinch of cinnamon and cloves optional

Fudge Frosting

50g of bittersweet dark chocolate
50g sugar
2 tbsp milk
2 tbsp butter 


Ready to Bake


Make the crust by putting the dry ingredients in a bowl.  Rub in the butter and shortening. Add the egg yolk and bind until the dough comes together nicely.  Add some milk if you see the dough is too dry.


Put everything in a bowl and mix together.

Using your dish of choice, roll out the dough and place in your dish.  Add the filling and bake in 375 degree oven for about 20 mins depending on your oven.

Fudge Frosting
Fudge Frosting

Prepare the Fudge Frosting

Put the chocolate, sugar, milk and butter in a pot and stir until melted.  When the pies are done, cover with the frosting.

Let cool until the frosting sets.

This is a very heavy type dessert so a little goes a long way.  Best served with some strong black coffee or espresso.


Torta Tal-Marmurat

One tip I have for you is to make your own candied peel…it takes time, about three days to make it from start to finish, but it does not compare to what you get from the store.

20 thoughts on “Torta Tal-Marmurat ~ Almond and Chocolate Tart”

  1. Hello Qalbi, looks great , as usual, this is Ype’s favourite, only What is almond meal, and are rusks, tea biscuts or?? Wanna. Make them for him, have been looking for the recipe for ages! So, thank you again. Terrie xxxxxxx

  2. Hi Terrie…Ipe and I love the same things:) So glad you’ll try this…

    So rusks is like biskuttelli…or brioche toasts. In one recipe it says that you can use digestive biscuits…but I used rusks.

    And Almond Meal is Intrita…so really, it asks for ground almonds with the skin and without.

    Let me know how you like it when you make it. Love to you and Ipe and your beautiful family 🙂

  3. Thanks Georgina for sharing the Torta Tal-Marmurat with the team 🙂 It was delicious!

    It seemed more moist this time around, especially the chocolate frosting layer, and had less of the tangy flavor – which is a good thing IMO.

    Thanks also for sharing your recipe and your wonderful story of nanna. Often times, it’s not just about the flavor of a dish or a pastry but the memories that it recalls.

    1. You’re so welcome Allen…I love sharing my sweets with you all and appreciate your opinions and constructive criticism. And you’re right…this pie tastes better a day or two after. I’m pretty sure I used lemon and orange candied peel the first time and just the orange candied peel this time round…so well done on your taste buds 🙂

    1. Oh you’re right Robin…I don’t think of baby rusks now that I don’t have babies anymore. I got mine from Trader Joe’s and they’re called Brioche Toasts. They’re soo good too…could eat the whole packet 🙂

  4. Thank you, Georgina, for sharing your tart with the team because I got lucky and had some of it, too! I love the richness of the filling, flakiness of the crust, and refreshing tangy flavor… Perfect afternoon treat. I had it with unsweetened iced coffee. 🙂 Thank you again for sharing your sweets and the heartwarming story with nanna.

    1. Oh I’m so glad you got to enjoy it too Mai 🙂 I usually take sugar with my coffee, but since this is on the sweet side, I take it straight up so it makes it guilt free…ha ha…my way of justifying the cals 🙂

    1. Isn’t it?? I love reading your stories on your site too Tiffany.

      We never forget the memories that are attached to food…especially from our childhood and being so far away!

  5. Hello,
    I was looking for some maltese goodies and I’ve come accross ur interesting Blogg.Well done keep it up 🙂
    I would like to ask some questions please, what is shortening? ground almond are just chopped almonds? and how do I make candied peel ??
    Thanks !!

    1. Hi Mandy,

      Ground Almond or Almond Meal is Intrita in Maltese. If you can’t find it where you live you can make it yourself but grinding your own almonds (after you blanch them).

      As for shortening, you can use Crisco or Lard for shortening…I think Margerine is considered shortening as well, but not sure about that.

      I follow David Lebovitz method to make the candied peel….…I’ve had success with his recipe. I hope this helps and send me a msg if you need more help 🙂

  6. Hello…. I am so pleased I came across your website…… I have tried making all kinds of bread since leaving Malta but never tried Maltese bread as I knew there was a special way to do it….When i saw your recipe with the starter I was so so pleased so tomorrow I am going to start my starter… wish me luck x I will let you know the out come.. i will also try out a few other recipes from on your site , and you gave me the idea to open my mums hand written recipe books which have been gathering dust in a folder and go through that too…..Grazzi hafna

    1. Hi Catherine…gives me goosebumps when I read messages like yours because I know exactly how it feels when you find a recipe you’ve been looking for. I hope the ftira comes out to your liking. It’s still my favourite after all these years of making. I want to try making Qaghqa ta’ l-Appostli next. I can’t wait to hear back…remember that my ftira recipe ONLY works in a bread machine. And feel free to post a link to your mum’s recipes…I would love to see…all the best Catherine

  7. Oh my goodness! Thank you for sharing this recipe. I loved this in the 1970s and have often missed it. I too used to buy it from a kiosk just outside the city gate, often then eating it during a movie at the Savoy or Embassy 🙂 And it was my biggest and longest craving throughout my pregnancy in 1975-6.

  8. I wonder if one can still find this in Malta.
    This is my version Carmen…it’s as close as I could get to store bought…kinda made it up from various recipes I found and made it my own. I think I need to make this again…been a while 🙂 Let me know how you like it.

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