If you ever come to our house for dinner, there’s a 100% chance that I’m making dessert. If we’re ever invited to go somewhere for dinner, one of my favorite things to bring for the meal is dessert. Even though a lot of the recipes on this blog are easy dinners and healthy meals, I definitely want to have some solid, go-to dessert recipes for you since life is just sweeter with dessert. Topping the list of favorite desserts for me is this chocolate almond tart!
One of my favorite things about this tart, other than it’s luscious chocolate flavor, is that once you bake the crust, it just has to refrigerate for a few hours! This makes it the perfect dessert to make if you’re entertaining since it won’t take up precious oven space. It seems fancy, but it has relatively few ingredients and would pair so well with an after-dinner cup of coffee.
The crust is perfectly nutty and thick enough to support the rich chocolate filling. This chocolate almond tart is definitely the perfect dessert when you’re trying to impress guests but without taking a lot of time or effort. If you refrigerate it for longer than two hours, just let it sit out for a few minutes before slicing into it. This would also pair well with some fresh whipped cream, but it’s certainly delicious enjoyed by itself.
Make this for friends, for your family, or for no reason at all. A little slice of this is sure to make you smile!
- 2 cups toasted almonds
- ½ cup butter, melted
- 1 egg white
- 2 tbsp. granulated sugar
- ¼ cup all-purpose flour
- 12 oz. semi-sweet chocolate
- 1 cup heavy cream
- 2 tbsp. sugar
- ¼ tsp. salt
- Sliced almonds, optional, for topping
- Preheat oven to 350 degrees Fahrenheit. Spray a tart pan with non-stick cooking spray.
- Place almonds, butter, egg white, flour and 2 tbsp. granulated sugar into a food processor and blend until combined. Press with your fingers into the tart pan and bake for 10-15 minutes until golden brown.
- Melt chocolate in a double boiler. Stir in cream, sugar, and salt and whisk until smooth.
- Pour chocolate into tart shell and refrigerate for at least two hours.
- Top with sliced almonds, if desired.
- If refrigerating for longer than two hours, let sit for 5-10 minutes before slicing and serving.
What is the 1/4 cup of flour for
What size tart pan??? Did I miss that?
Sorry! It’s a nine inch pan!
Thank you!