Chocolate Almond Tart

Chocolate Almond Tart

  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup raw almonds
  • 1 teaspoon salt
  • 10 tablespoons cold, unsalted butter
  • 1 egg yolk
  • 1 can almond pastry filling (8-10 ounces)
  • 4 ounces heavy whipping cream
  • 4 ounces bittersweet chocolate
  • sliced almonds
  • coarse sea salt


In your food processor, combine the flour, sugar, almonds and salt until the almonds are finely ground.  Add the butter, a few tablespoons at a time, and pulse to incorporate.  Add the egg yolk, and pulse a few times until the mixture resembles moist cornmeal; stop processing before the dough comes together into a ball (if it does, then you'll have to roll it out instead).

Grease a tart pan with a removeable bottom.  If you're using a round 9-inch tart pan, use all the dough; if you're using a long rectangular tart pan like mine, measuring 5x14 inches, then just use half the dough and freeze the rest.  Press the dough crumbs firmly against the bottom and up the sides of the pan.  Freeze for 30 minutes.

Preheat the oven to 350.  Spray a piece of foil with non-stick spray and fit against the dough.  Fill with dried beans or pie weights.  Bake for 25 minutes.  Lift out the foil with the weights and bake, uncovered, for an additional 10-15 minutes until golden brown.

Spoon the almond filling into the warm crust.

In a saucepan, bring the cream to a gentle simmer over medium low heat.  Finely chop the chocolate.  Remove the cream from the heat, add the chocolate, and let stand for 3 minutes, then stir until smooth.  Pour over the almond filling and smooth out the top.

Sprinkle with the almonds and coarse salt.  Let stand for several hours, or overnight, at room temperature, until the ganache is firm, then slice and serve.

Yields 10-12 servings

Recipe from Curly Girl Kitchen