My weakness is desserts… especially decadent ones! Just say the words almonds, caramel, and chocolate, and you have won my heart! You do not need a special occasion to make this amazing tart – it is easier to make than you would think. The hardest part is the waiting during the refrigeration steps – you will have to plan ahead a little – but the reward is well worth the wait!
Almond Chocolate Sweet Pastry Ingredients:
1 1/4 cups flour
1/4 cup ground almonds
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/4 tsp salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tsp vanilla extract
1-2 tbsp ice water
Prepare the Almond Chocolate Sweet Pastry
In a large bowl, mix the flour, ground almonds, cocoa powder, sugar, and salt.
Incorporate the butter into the flour mixture until crumbs form – use a pastry blender, a fork, or a pastry processor.
Mix in the egg and vanilla.
Add the water and incorporate well.
Wrap the dough in plastic wrap, knead slowly to form a disc, and refrigerate at least 30 minutes or overnight.
Grease a 9-inch tart pan
Place the dough on a floured surface – or leave in plastic wrap – and roll it into a circle that is 1 ½ inches larger than your tart pan.
Lift the circle of dough and place on the greased 9-inch tart pan.
Remove the excess dough that hangs over the edges and press dough gently into the tart pan. Place in the refrigerator for 30 minutes prior to baking.
Preheat oven to 350 degrees Fahrenheit
After 30 minutes, prick the dough with a fork, line the dough with parchment paper, and fill the area with pie weights, dry beans, or rice. This keeps bubbles from forming in the crust while it bakes.
Bake for 15 minutes.
Remove the parchment and weights and return to oven for another 10-15 minutes.
Allow crust to cool before removing from the tart pan.
Caramel Layer Ingredients:
1 1/2 cups sugar
1/2 cup water
1/2 cup heavy cream
5 tbsp unsalted butter
1 tsp salt
Prepare the Caramel
Place the sugar and water in medium heavy-bottomed saucepan.
Cook over medium/high heat until the sugar dissolves and develops a caramel color – Do not stir during this time.
Remove pan from heat and add the cream. It will bubble a bit.
Place over medium/high heat and cook for about 1-2 minutes – Stir constantly with a wooden spoon – until it is smooth.
Remove from heat and add butter and salt. Stir well until smooth.
Cool slightly and pour the caramel into the baked crust.
Refrigerate 4-5 hours (The waiting is difficult, I know!!)
Chocolate Ganache Ingredients:
1/2 cup heavy cream
4 oz bittersweet chocolate, chopped
Prepare the Chocolate Ganache: (Wait until caramel layer is ready)
Place chopped chocolate in a medium bowl.
Heat the cream in a small saucepan.
When the cream just begins to boil around the edges of the pan, remove from heat and power over the chopped chocolate.
Let stand for 1 minute and then stir until smooth.
Pour over the caramel layer.
Spread the ganache evenly over the caramel and refrigerate for another 2-3 hours.
Sprinkle with sea salt flakes and it is ready to serve!!
Optional: Garnish with strawberries, raspberries, blueberries, chopped almonds, or anything else that sounds good to you!!
Amount Per Serving
Total Fat 37 g
Cholesterol 113 mg
Sodium 25 mg
Potassium 98 mg
Total Carb 67g
Protein 5 g
Vitamin A 22 %
Vitamin C 0 %
Calcium 4 %
Iron 12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.