Taste the Air-Chilled Difference®

Chocolate Almond Tart

by , R.D., Hillis & Company, Lincoln, Nebraska

Chocolate Almond Tart

Makes 2 rectangular tarts

These tarts require a bit of effort but they are worth every second. Fantastically decadent and easy to make ahead of time; you and your guests will swoon.

    • Chocolate Crust
    • 2 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 cup powdered sugar
    • 1/2 teaspoon salt
    • 1 cup butter, at room temperature
    • 1 teaspoon vanilla extract
    • Tart Filling
    • 1 cup almond butter
    • 8 ounces good quality bittersweet chocolate, broken into very small pieces
    • 1 1/2 cups half-and-half
    • 1 large eggs
    • 2 large egg yolks
    • 1/4 cup plus 1 tablespoon granulated sugar
    • 1/2 teaspoon salt
    • Two 13" x 4" tart pans with removable bottoms

    To make chocolate crust:

    Combine all crust ingredients together to form a dough. You may use a food processor or mix by hand. Dough will be crumbly. Divide dough into 2 equal parts. Spray the tart pans with oil and pat each portion into pans.

    Using a fork, gently poke the bottom of the tart. Place the tart in the freezer for 30 to 40 minutes until very hard. While crust is chilling, preheat oven to 375ºF. Bake crusts for about 10 minutes, until they set and feel dry. Remove the crusts from the oven and cool on a rack.

    To make tart filling:

    Lower oven temperature to 350ºF. Mix chocolate and almond butter together. Heat half-and-half in saucepan, bringing to a boil. Pour hot mixture over the almond butter and chocolate pieces and whisk until smooth. Strain through fine mesh sieve; cool to room temperature. In a separate bowl, whisk egg, egg yolks, sugar, and salt. Add chocolate mixture and pour filling into tart shells. Bake for about 15 minutes, or until filling is set. Cool the tart on a rack about 15 to 20 minutes. Remove the pan sides and cut into 8-10 pieces.

    Serve with crème fraiche, raspberry sauce, and fresh raspberries.