Chocolate Almond Tart Recipe
A rich and decadent Chocolate Almond Tart featuring a flaky buttery crust, smooth dark chocolate almond filling, and toasted almonds on top for a delightful crunch. Perfect for chocolate lovers looking for an elegant dessert with a nutty twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
For the Crust
- 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
For the Filling
- 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
For the Topping
- 1/3 cup sliced almonds, toasted
Instructions
- Prepare the Crust: In a bowl, mix all-purpose flour, salt, and sugar. Cut the cold unsalted butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs. Add the beaten egg and knead gently until a dough forms. Wrap and chill the dough for 30 minutes to allow gluten to relax and ensure a flaky crust.
- Blind Bake the Crust: Roll out the chilled dough to fit your tart pan and press it evenly into the pan. Line the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling during baking. Bake in a preheated oven at 350°F (175°C) for 15 minutes until the edges turn golden. Remove the weights and parchment, then bake for an additional 5 minutes to crisp the bottom fully. Let it cool.
- Toast the Almonds: While the crust cools, toast the sliced almonds in a dry skillet over medium heat for 3 to 5 minutes. Stir constantly to prevent burning, until almonds are golden and fragrant. Remove from heat and set aside to cool.
- Make the Chocolate Almond Filling: Melt the dark chocolate gently using a double boiler or in short bursts in the microwave, stirring often until smooth. In a separate bowl, whisk together the eggs, sugar, vanilla extract, almond flour, and a pinch of salt until the mixture is smooth and uniform. Slowly fold the melted chocolate into the egg mixture until fully combined and silky.
- Assemble and Bake the Tart: Pour the prepared chocolate almond filling into the baked tart crust, spreading evenly. Sprinkle the toasted almonds evenly on top. Bake in a preheated oven at 325°F (160°C) for 25 to 30 minutes until the filling is set with a slight wobble in the center. Let the tart cool completely before serving to allow the flavors to meld and the filling to set perfectly.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Be sure to chill the dough to prevent shrinking and ensure a flaky texture.
- Use high-quality dark chocolate (70% cocoa or higher) for the best flavor.
- Toast almonds carefully to avoid burning; stir frequently.
- The slight wobble in the center after baking indicates a perfect set; the filling firms up as it cools.
- Pie weights or dried beans prevent crust bubbling during blind baking.
Keywords: Chocolate almond tart, chocolate tart, almond flour dessert, gluten-free tart, dark chocolate dessert
Find it online: https://lucabites.com/chocolate-almond-tart-recipe/
