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Chocolate Almond Tart

Chocolate Almond Tart
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Experience the delightful harmony of rich, bittersweet dark chocolate and crunchy toasted almonds in this elegant yet simple Chocolate Almond Tart. Featuring a flaky almond-infused crust, creamy chocolate filling, and a crunchy almond topping, this dessert balances deep flavor and texture perfectly. Ideal for any occasion, it’s a sophisticated treat that’s easy to prepare and sure to impress.

Ingredients

Scale

For the Tart Crust

  • 1 cup unsalted butter, chilled
  • 2/3 cup granulated sugar
  • 2 cups almond flour
  • Pinch of salt

For the Chocolate Filling

  • 8 oz high-quality dark chocolate (60% cocoa or higher)
  • 3 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Topping

  • 1/2 cup sliced almonds, toasted

Instructions

  1. Prepare the Tart Crust: Cream together chilled unsalted butter and granulated sugar until fluffy. Blend in almond flour and a pinch of salt, mixing until combined. Press this mixture evenly into a tart pan, smoothing the edges. Bake at 350°F (175°C) for 12 to 15 minutes, or until golden and fragrant. Let it cool completely before adding the filling.
  2. Toast the Sliced Almonds: Spread sliced almonds on a baking sheet and toast in the oven at 350°F (175°C) for about 8 minutes, shaking the pan halfway through for even toasting. Watch closely to avoid burning. Set aside to cool once toasted.
  3. Make the Chocolate Filling: Melt dark chocolate gently in a heatproof bowl set over simmering water (double boiler method), stirring until smooth and creamy. In a separate bowl, whisk together eggs, granulated sugar, and vanilla extract. Slowly fold the melted chocolate into the egg mixture, combining evenly without scrambling the eggs.
  4. Bake the Tart with Filling: Pour the chocolate filling into the cooled tart crust, spreading evenly. Sprinkle the toasted almonds evenly on top. Bake at 325°F (165°C) for 20 to 25 minutes until the filling is set but still slightly jiggles in the center to maintain fudgy texture. Remove and cool to room temperature.
  5. Chill and Serve: Refrigerate the tart for at least 2 hours to fully set and enhance flavors. Slice carefully with a warm knife for clean edges. Serve plain or garnish with powdered sugar, fresh raspberries, mint leaves, whipped cream, or ice cream as desired.

Notes

  • Use quality dark chocolate with 60% or higher cocoa for best flavor.
  • Do not overbake; remove when center slightly jiggles to keep fudgy texture.
  • Toast almonds evenly by shaking the pan halfway during toasting.
  • Use room temperature eggs and butter for easiest mixing and best texture.
  • Chill tart before slicing to help it set firmly and keep slices neat.

Nutrition

Keywords: Chocolate Tart, Almond Tart, Gluten Free Dessert, Chocolate Almond Tart, Nutty Tart, Elegant Desserts, Holiday Dessert

Find it online: https://mealsbylina.com/chocolate-almond-tart/