Almond and Chocolate Tart is a delicious and special dessert. The recipe I want to tell you about today I’ve kept secret for many years and now I’ve decided to give it to you too! A tart with a special almond and chocolate filling. It had been a long time since I made it and every time it’s always a success. If you also love tarts this is definitely a recipe I recommend you try right away and don’t forget to let me know if it stole your heart. Let’s run to the kitchen and prepare the Almond and Chocolate Tart together!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: For a 9.5-inch (24 cm) diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 458.57 (Kcal)
- Carbohydrates 58.41 (g) of which sugars 25.65 (g)
- Proteins 11.38 (g)
- Fat 21.81 (g) of which saturated 9.54 (g)of which unsaturated 11.35 (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 Almond and Chocolate Tart
- 1 egg
- 3.9 oz granulated sugar (about 1/2 cup + 1 tbsp (110 g))
- 5 tbsp butter (about 2.5 oz (70 g))
- 3 cups all-purpose flour ("00" flour equivalent) (approximately 350 g)
- 1/3 cup milk (about 3 fl oz (80 ml); note: 170 ml mentioned in original)
- 1 tsp baking powder
- 1 packet vanillin (vanilla powder)
- 1 cup almonds (about 5.3 oz (150 g))
- 5.3 oz dark chocolate (about 1 cup chopped (150 g))
- 3/4 cup granulated sugar (about 5.3 oz (150 g))
- 3 eggs
- as needed powdered (confectioners') sugar (for decorating)
How to prepare the Chocolate Tart
You can prepare the shortcrust pastry either by hand or using a stand mixer. This is a shortcrust pastry with less butter and a softer texture. Mix the butter, cut into small pieces, with the flour. Then add the sugar, one egg, the milk, the packet of vanillin and the baking powder.
Knead well until you have a soft, non-sticky dough. Shape into a disk, wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes or longer. Meanwhile, prepare the filling.
Coarsely chop the almonds in a food processor. Also cut the dark chocolate into small pieces. Put the sugar, almonds and dark chocolate into a bowl. Separate the egg yolks from the whites and add the yolks to the bowl. Whip the egg whites until stiff and fold them into the filling. Mix well with a spatula.
Preheat the oven to 356°F (180°C). Roll out the shortcrust pastry on a lightly floured surface and use it to line a 9.5-inch (24 cm) diameter pan greased or lined with parchment paper.
Prick the base with the tines of a fork and pour the filling in. Level it with a spatula. Bake the Almond and Chocolate Tart in a hot oven set to conventional mode for 25-30 minutes. Let it cool and dust with powdered sugar as desired.
Loredana’s Tips
The Almond Tart stays soft if stored 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 my recipe for Almond Shortcrust Pastry and my recipe for Tart with Yogurt Shortcrust Pastry and Jam.
