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Chocolate-Almond Tart

Chocolate-Almond Tart


While this recipe is Kosher for Passover, I can promise you’ll be making this almond tart layered with rich caramel and fudgy ganache all year round.

Ingredients

For the Crust:

2 cups almond flour

1 stick softened butter

1 tablespoon sugar

¾ teaspoon kosher salt

1 egg

 

For the Caramel:

1¼ cup sugar

¼ cup water

½ cup heavy cream

1 teaspoon almond extract

½ teaspoon kosher salt

 

For the Ganache:

6 ounces dark chocolate 

⅔ cup heavy cream

1 teaspoon instant espresso

½ teaspoon kosher salt

 

For Garnish:

Flaky sea salt

Sliced almonds, toasted

Directions

Make the crust: In a bowl, mix the crust ingredients until a smooth dough forms. Press into a 9-inch tart pan, then chill for 30 minutes.

Preheat the oven to 350°. Bake over a sheet pan until golden brown, 25 minutes. Let cool completely.

Meanwhile, make the caramel: In a small saucepan, combine the sugar and water over medium-high heat. Cook, without stirring, until the sugar dissolves and is amber in color, 6-7 minutes. Remove from the heat and stir in the remaining caramel ingredients. Let cool completely, then pour into the tart shell. Refrigerate for 30 minutes.

Meanwhile, make the ganache: In a small saucepan, combine all the ganache ingredients over medium-high heat. Stir constantly until a smooth ganache forms, 4-5 minutes. Remove from the heat and let cool slightly, then pour over the caramel. Chill overnight.

Garnish with flaky salt and toasted almonds, then slice and serve.