The cocoa tart with almonds is a real taste journey.
A dessert that combines tradition and creativity! The crunchy cocoa shortcrust pastry base, the sweet and tangy jam, and the crunchy almond crumbs: a perfect combination for those who love desserts full of personality.
Perfect for breakfast, afternoon tea, or as the finale of a special meal, this tart is an explosion of flavors and sensations that will surely win your palate.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cocoa Tart with Almonds
- 2.25 cups all-purpose flour
- 5.3 oz butter
- 1.2 cups powdered sugar
- 1 egg (medium)
- 3 tbsp unsweetened cocoa powder
- 1.5 tsp baking powder
- 1 pinch salt
- 1.8 oz almonds (chopped)
- 1 jar plum jam
Steps for Cocoa Tart with Almonds
To prepare your tart, you can knead by hand or use a food processor equipped with blades. Place the butter and flour inside and blend until you get a sandy mixture.
Add the sugar, egg, baking powder, unsweetened cocoa powder, and a pinch of salt to the bowl.
Run again until a fairly compact dough forms. Now pour it onto the work surface and form a smooth and homogeneous dough.
Roll out 2/3 of the dough between two slightly floured sheets of parchment paper, until you get a circle a little larger than the mold you have chosen, then place the two sheets with the rolled-out shortcrust in the fridge to rest for about 20 minutes with the rest of the dough.
Meanwhile, blend the almonds or you can finely chop them with a knife.
Take the shortcrust pastry and line a 9.5-inch diameter cake tin with it.
Remove the shortcrust that comes out of the edge of the mold, prick the bottom with a fork and fill with plum jam (you can substitute it with another jam of your choice).
Roll out the remaining Shortcrust Pastry (not too thin) and cut out strips to form the classic lattice topping.
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Bake the tart in a preheated static oven at 350°F for about 30-35 minutes. If you use the fan function, bake the dessert at 320°F for about 30 minutes.
After baking, let it cool completely, then transfer it to a serving plate.
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