Sicilian Almond Tart with Strawberries and Dark Chocolate Ganache: The Perfect Dessert for Any Occasion
I know, I’m chronically late! Perfect timing for holidays has never been my strong suit. Some chase perfect timing for social media and others, like me, prefer to enjoy real moments. For Mother’s Day I chose silence and my mother’s company, putting the smartphone aside. But a treat like this couldn’t stay hidden in the kitchen: here’s the tart recipe that literally disappeared at home!
This is not a simple tart: it’s a shell of Sicilian almond shortcrust that holds a velvety dark chocolate ganache, enriched by the freshness of strawberries and mint. A simple yet elegant dessert, indulgent and perfect for any special occasion.
Why this tart will win you over:
First of all, the use of chopped Sicilian almonds in the dough gives a rustic texture and an unmistakable aroma. The bitterness of dark chocolate is balanced by the natural sweetness of agave syrup and fresh strawberries, making each bite light and aromatic.
A perfect treat for those who want a dessert without too many frills but with guaranteed visual impact! At home it literally disappeared!
Tips for a “meticulous” result:
The Shortcrust: Let the dough rest in the fridge for at least 30 minutes; the almond flour makes it delicate and the cold will help you roll it out better.
The Ganache: For a perfect shine, add the agave syrup while the chocolate is melting, stirring slowly from the center outwards.
The Finishing Touch: Decorate with strawberries and mint just before serving to keep the colors bright and the aroma intense.
Other tart recipes you might like:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: pan Ø 9.5 in
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Mother's Day, Spring
- Energy 620.41 (Kcal)
- Carbohydrates 57.39 (g) of which sugars 23.54 (g)
- Proteins 12.47 (g)
- Fat 37.89 (g) of which saturated 12.03 (g)of which unsaturated 8.59 (g)
- Fibers 7.48 (g)
- Sodium 235.92 (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
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same I use in my recipes; purchasing them through my blog helps support me and my work at no extra cost to you!
- 1 2/3 cups type 1 flour
- 3.5 oz shelled almonds
- 1 egg
- 6 tbsp butter
- 3.2 oz brown sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 7 oz 70% dark chocolate
- 3/4 cup heavy whipping cream (I used sweetened cream)
- 1 1/4 cups strawberries
- 1 oz chopped almonds
- 10 leaves mint
- as needed agave syrup
- as needed powdered sugar
- 8.8 oz dry beans
Tools
- 1 Food processor
- 1 Rolling pin
- 2 Parchment paper
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Tart pan
- 1 Small saucepan
- 1 Whisk
- 1 Spatula
Preparation
To prepare the shortcrust, start by chopping the almonds by placing them in a food processor.
Once reduced to powder, also add the brown sugar and pulse again.
Transfer the almond and sugar powder into a bowl, add the cold butter cut into pieces and work it with your fingers fairly quickly until you obtain a sandy mixture.
Then incorporate the egg at room temperature and work until it’s fully absorbed.
Add the sifted flour and baking powder.
And finally a pinch of salt.
Work all the ingredients quickly.
Transfer to a work surface and continue working.
You should obtain a smooth and homogeneous dough ball. Cover it with plastic wrap and let it rest in the fridge for 1 hour.
Roll out the dough and transfer it into a previously buttered and floured pan, trimming the excess edges with a knife.
Bake the crust in a preheated conventional oven at 392°F for 25 minutes blind-baking
Meanwhile, prepare the ganache by bringing the cream almost to a boil in a small saucepan, then turn off the heat and add the sugar and the chopped chocolate.
Let it melt completely and allow it to cool slightly.
Pour the ganache into the baked, removed-from-oven and well-cooled tart shell, and spread evenly with a spatula.
Place the tart in the refrigerator to set for a couple of hours. Finish by garnishing with the strawberries sliced into wedges or as you prefer.
Drizzle the strawberries with agave syrup, add the chopped almonds, mint leaves and a dusting of powdered sugar.
Then serve.
And voilà… the Sicilian almond tart with dark chocolate ganache and strawberries is ready to enjoy!
Enjoy from La Cucina di FeFè!
Storage
👉Since this is a dessert with fresh fruit and a chocolate ganache, storage requires a few precautions to keep the flavors intact: store the tart in the refrigerator in an airtight container. It keeps perfectly for 2-3 days. Because there is butter in the shortcrust and cream in the ganache, I recommend taking it out of the fridge about 15-20 minutes before serving, so the chocolate will become creamy again and release all its aroma.
👉Attention to the Strawberries: If you know you won’t consume it immediately, my advice is to add the fresh strawberries, mint and agave syrup only at the moment of serving. Cut fruit tends to release water over time.
1. Can I prepare the almond shortcrust in advance?
Absolutely yes. Butter shortcrust benefits from resting: you can prepare it the day before and keep it wrapped in plastic in the refrigerator. This will make it more elastic and easier to roll out without breaking.
2. Does the chocolate ganache need to rest before pouring?
No, the secret to a smooth, mirror-like surface is to pour the ganache into the tart shell while it is still fluid (warm). Once leveled, let it set in the refrigerator for at least 2 hours as indicated in the recipe.
3. How do I prevent the strawberries from making the tart soggy?
My advice is to wash the strawberries quickly, dry them carefully with paper towels and cut them only shortly before decorating the tart. The chocolate ganache acts as a “waterproof” layer, so the shortcrust will remain crisp under the fruit.
4. Can I replace agave syrup with honey?
Certainly! If you don’t have agave syrup, a delicate acacia honey is a great alternative. It will give that glossy note and help balance the intensity of the dark chocolate.
