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Submitted by Chocolate Almond Tart

Chocolate Almond Tart

Ingredients

Salty Almond Crust:
1 1/2 Cups Finely Ground Almonds (AKA Almond Meal or Almond Flour)
3/4 teaspoon Sea Salt
1 teaspoon Cinnamon (optional)
1/2 teaspoon Almond Extract (optional)
2 Tablespoons of Honey or Agave Nectar
3 Tablespoons of Olive Oil

Chocolate Mousse:
A large bowl, filled half way full of ice
1/2 Pound Finely Chopped Dark Chocolates
1 Cup Boiling Water
1/4 Cup Honey or Agave Nectar (optional - add more or less depending on the sweetness of your chocolate and your taste preferences)
1 teaspoon of Cinnamon (optional)1/4 Cup Sliced Almonds, toasted (optional - for sprinkling on top of the tart)


Instructions

For Crust: Preheat oven to 375 degrees. Combine all of the crust ingredients. Press the crust evenly into the bottom and sides of an 8 or 9 inch tart pan. Bake 10-15 minutes, until lightly golden brown, set aside to cool.

For the filling:
1) Have your bowl of ice ready.

2) Place the chocolate, honey, and cinnamon and a glass or metal bowl that will easily fit within the the large bowl of ice. But don't put it in the ice yet - first melt the chocolate!

3) To melt the chocolate, pour the boiling water over the chocolate, honey, and cinnamon. Use a whisk to stir the mixture until it is completely melted - the finer the chocolate is chopped the easier and quicker this will be. *If your chocolate doesn't melt all the way, you can melt it in a pot, over a double boiler, or in the microwave, and then return it to the metal or glass bowl.

4) Once the chocolate is melted, nestle the bowl of chocolate in the bowl of ice and immediately start whipping it with your whisk - whisk vigorously like you would to make whipped cream or meringue. Your arm may get tired, switch hands if you need to or have a side kick take over (my preferred approach), but don't stop whipping until the mixture has lightened a bit in color and it has become slightly thicker than whipped cream - it should hold stiff peaks.

5) Immediately spread the chocolate mixture in the cooled tart shell, then sprinkle with toasted almonds (if using). ***If your chocolate becomes too thick and won't easily spread in the crust don't panic (this has happened to me) just do your best to press it into the tart evenly and then dip a spoon into hot water and use it to smooth out the top.

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Servings

8-10

Nutritional Information
Per Serving

no nutrition information available