Tart with almonds and chocolate a delicious and special dessert. The recipe I want to share with you today has been a treasured secret for many years, and today I’ve decided to share it with you! A tart with a special filling of almonds and chocolate. It had been a long time since I made it, and each time it’s always a success. If you also love tarts, this is definitely a recipe I recommend trying immediately, and don’t forget to let me know if it won your heart. Let’s rush to the kitchen and prepare the Tart with almonds and chocolate together
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: For a 9-inch diameter cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 460.93 (Kcal)
- Carbohydrates 58.59 (g) of which sugars 25.82 (g)
- Proteins 11.50 (g)
- Fat 21.94 (g) of which saturated 9.63 (g)of which unsaturated 11.40 (g)
- Fibers 5.03 (g)
- Sodium 26.09 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Tart with Almonds and Chocolate
- 1 egg
- 4/5 cup sugar
- 5 tbsps butter
- 2 3/4 cups all-purpose flour
- 3/4 cup milk (170 ml)
- 1 tsp baking powder
- 1 packet vanillin
- 1 1/4 cups almonds
- 1 1/4 cups dark chocolate
- 3/4 cup sugar
- 3 eggs
- to taste powdered sugar (for decoration)
How to Prepare the Chocolate Tart
You can prepare the shortcrust pastry either by hand or with the help of a mixer. This is a shortcrust pastry with little butter, making it softer. Mix the butter cut into small pieces with the flour. Then add the sugar, an egg, the milk, the packet of vanillin, and the baking powder.
Knead well until you have a soft, non-sticky dough. Form a dough ball, wrap it in cling film, and let it rest in the fridge for at least 30 minutes or longer. Meanwhile, prepare the filling.
Coarsely chop the almonds in a mixer. Also cut the dark chocolate into small pieces. Pour the sugar, almonds, and dark chocolate into a bowl. Separate the yolks from the whites and add the yolks to the bowl. Beat the whites to stiff peaks and add them to the filling. Mix well with a spatula.
Preheat the oven to 350°F. Roll out the shortcrust pastry on a lightly floured work surface and line a 9-inch diameter cake pan greased or lined with parchment paper.
Prick the bottom with a fork and pour in the filling. Level it with a spatula. Bake the Tart with almonds and chocolate in the hot oven, static mode, for 25-30 minutes. Let it cool and optionally dust with powdered sugar.
Loredana’s Tips
The Almond Tart remains soft in a container for 2-3 days
If you prefer, you can replace the almonds with hazelnuts
This shortcrust pastry is softer and less crumbly than the classic one; if you prefer, you can also use another shortcrust pastry recipe
Also, read the recipe for my Almond Shortcrust Pastry and my Tart with Yogurt Shortcrust Pastry and Jam
