12/04/06

Chocolate Almond Tart

Makes one 10-inch tart, serves 6 to 8

1/2 recipe Tart Dough (see recipe)
3 eggs
3/4 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons molasses
6 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons cinnamon
2 cups slivered almonds, toasted*
3/4 cup high quality semisweet chocolate, chopped

Preheat oven to 325 degrees F. Roll out chilled Tart Dough to 1/8- to 1/4-inch thickness and line a 10-inch tart shell with a removable bottom with the dough. Let rest in refrigerator at least 15 minutes, then prick bottom and sides with a fork and bake empty shell 10 to 12 minutes.

In a large bowl, whisk together eggs, brown sugar, corn syrup, molasses, butter, vanilla, salt, and cinnamon. Add almonds and chocolate and mix to coat evenly.

Pour filling into pre-baked tart shell and return to oven, bake until center is set, 35 to 40 minutes. Set aside to cool on a rack. To serve, remove tart from tart pan and cut in wedges. Serve with whipped cream, crema, or crème fraiche.

* To Toast Nuts: Spread nuts on a sheet pan and bake in a 350 degree F oven for 10 minutes or until lightly golden, shaking occasionally. Be careful not to burn.

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