Chocolate almond tart
Updated: Apr 27, 2019
My friend wanted "something with chocolate" and I didn't feel like going to the store, so I improvised this together and it turned out so tasty that I wanted to keep the recipe so I could make this again and again. Also, bonus: it's gluten free!
This tart has a chocolate almond crust, a frangipane and sliced almond layer, and then is topped with chocolate ganache and a little bit of Fleur de Sel. If you want to make a regular almond tart crust, you can follow my gluten-free tart crust recipe.
Makes one 9" round tart or one 14"x5" rectangular tart
1 stick (1/2 cup) unsalted butter (room temperature)
35 g (1/3 cup) powdered sugar
1 large egg yolk (room temperature)
1/2 tsp salt
55 g chocolate chips (I used a mix of semi sweet and dark)
230 g almond flour
1 tsp cornstarch
60 g unsalted butter (room temperature)
60 g granulated sugar
1 large egg (room temperature)
1/8 tsp almond extract
50 g almond flour
2 tbsp almond slices
160 g semi sweet chocolate chips
40 g heavy cream (35%)
1/4 tsp Fleur de Sel (or other sea salt)
Prepare the crust:
Cream together butter and sugar, then mix in egg yolk and salt until fully combined.
Melt chocolate chips in microwave (heat in 20 second increments, stirring each time) then add roughly 1/3 of the almond flour to melted chocolate and mix until fully combined.
Add chocolate mixture to butter mixture and mix until fully incorporated. Add remaining almond flour and cornstarch and mix well. Don't worry about over-mixing. Transfer dough to tart tin and press into shape (you may not need all of the dough). Refrigerate for 60 minutes.
While tart crust cools, preheat oven to 375F.
Poke bottom of crust all over with a fork, then bake for 10 minutes. When it comes out of the oven, the shell will have puffed up - use the back of the fork or the back of a spoon to gently press against the bottom and sides to reduce puffiness. Allow to cool on wire rack at least 30 minutes before next step.
Preheat oven to 350F.
Cream together butter and sugar, then mix in egg and almond extract until fully combined. Add almond flour and mix well (again, don't worry about over-mixing).
Pour the mixture into your cooled tart crust and spread it out evenly. Sprinkle sliced almonds across the top of the mixture.
Use strips of tinfoil to cover the edges of your tart crust so they don't burn - I find it easier to place the tart tin on a cookie sheet so I can get the tin foil in place before putting it into the oven.
Bake for about 25 minutes, the frangipane layer will turn a nice golden colour. Once out of the oven, let cool for at least 30 minutes before making the ganache.
Chocolate ganache layer:
Put your chocolate chips in a microwave safe bowl and your cream in another, smaller microwave safe bowl.
Heat cream in microwave for 30 seconds then give it a swirl or a little mix, then return to the microwave in 15 second intervals. You want the cream hot, but not boiling (don't worry about exact temperature - better to stop microwaving too early rather than too late).
Pour cream over chocolate chips and let sit for 1 minute then mix with a rubber spatula. As you mix, the chocolate should melt more and begin to incorporate into the cream. If it's not fully melting, return to the microwave for 20 seconds then mix some more. Repeat until smooth and fully combined.
If you want a smoother finish on the tart, pour the still hot ganache directly into the tart. I wanted a more textured finish so I waited a bit for the ganache to thicken before putting it on top of the frangipane then used an offset spatula to spread it.
Sprinkle with Fleur de Sel (or any other sea salt you have on hand).
Allow tart to cool to room temperate before serving. If you're a bit pressed for time here, you can speed this process up by putting it into the fridge for half an hour then taking it back out.
Store leftovers at room temperature for up to 3 days or in the fridge for up to 5 days. Alternatively, cool in the fridge then cover tightly with plastic wrap and freeze for up to 3 months.