Dessert

Chocolate Almond Tart Recipe

Byluca Carter March 28, 2026March 28, 2026

Introduction

This Chocolate Almond Tart combines a flaky, buttery crust with a rich, silky chocolate and almond filling. Perfect for special occasions or an indulgent treat, it’s a stunning dessert that’s surprisingly easy to make at home.

A rich chocolate tart sits on a white plate over a white marbled surface, with one slice missing to show the smooth, dark chocolate filling inside. The tart has a golden brown crust with a crumbly texture, and the chocolate filling is thick and glossy, dark brown in color. The top is decorated with small white flakes and a mix of whole and sliced almonds arranged in the center. A woman's hand holds the missing slice close to the tart. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour (or gluten-free flour blend for a gluten-free option)
1/4 teaspoon salt

2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, cold and cut into small cubes

1 large egg, beaten
6 oz dark chocolate (70% cocoa or higher), chopped

2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract

1/2 cup almond flour
Pinch of salt
1/3 cup sliced almonds, toasted

Instructions

Step 1: Prepare the crust by mixing flour, salt, and sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the beaten egg and knead gently until a dough forms. Chill the dough for 30 minutes to relax the gluten and firm up the crust.
Step 2: Roll out the chilled dough to fit your tart pan and press it evenly into place. Line with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes until the edges turn golden. Remove the weights and bake an additional 5 minutes to crisp the bottom.
Step 3: While the crust cools, toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring constantly until golden and fragrant. Set aside to cool.

Step 4: Melt the dark chocolate gently using a water bath or short microwave bursts. In a separate bowl, whisk together the eggs, sugar, vanilla extract, almond flour, and a pinch of salt until smooth.
Step 5: Slowly fold the melted chocolate into the egg mixture until fully combined and silky.
Step 6: Pour the chocolate almond filling into the baked tart crust. Sprinkle the toasted almonds evenly on top.

Step 7: Bake the tart at 325°F (160°C) for 25 to 30 minutes, until the filling is set but still slightly wobbly in the center. Cool completely before serving to let the flavors meld.

Tips & Variations

For a gluten-free tart, use a gluten-free flour blend in the crust and ensure your almond flour is also gluten-free.
If you prefer a crunchier topping, add extra sliced almonds before baking.

You can substitute dark chocolate with bittersweet chocolate for a slightly different flavor profile.

Storage

Store the tart in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, let the tart come to room temperature for the best texture; avoid microwaving to prevent the chocolate from seizing.

How to Serve

A chocolate tart on a white plate with a slice removed, showing three layers: a crumbly brown crust, a thick, glossy dark chocolate filling, and a topping of sliced almonds and whole almonds arranged in the center over a light dusting of powdered sugar. The tart sits on a white marbled surface, and a woman’s hand is reaching towards the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and chill the crust dough up to 2 days in advance. Keep it wrapped tightly in plastic wrap in the refrigerator until ready to roll out.