Chocolate Almond Tart
Makes one 10-inch tart, serves 6 to 8
1/2 recipe Tart Dough (see recipe below)
3/4 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons molasses
6 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons cinnamon
2 cups slivered almonds, toasted*
3/4 cup high quality semisweet chocolate, chopped
Preheat oven to 325 degrees F. Roll out chilled Tart Dough to 1/8- to 1/4-inch thickness and line a 10-inch tart shell with a removable bottom with the dough. Let rest in refrigerator at least 15 minutes, then prick bottom and sides with a fork and bake empty shell 10 to 12 minutes.
In a large bowl, whisk together eggs, brown sugar, corn syrup, molasses, butter, vanilla, salt, and cinnamon. Add almonds and chocolate and mix to coat evenly.
Pour filling into pre-baked tart shell and return to oven, bake until center is set, 35 to 40 minutes. Set aside to cool on a rack. To serve, remove tart from tart pan and cut in wedges. Serve with whipped cream, crema, or crème fraiche.
* To Toast Nuts: Spread nuts on a sheet pan and bake in a 350 degree F oven for 10 minutes or until lightly golden, shaking occasionally. Be careful not to burn.
Makes 2 tart shells
8 tablespoons unsalted butter, softened
1 1/3 cups powdered sugar
1 teaspoon salt
1 3/4 cup all-purpose flour
Cream together butter and sugar until very light and fluffy. Add egg and salt and continue mixing until combined. Stir in flour with a large spoon, by hand, just until dough is formed. Wrap in plastic wrap and refrigerate 2 to 3 hours or overnight.
|© 2012 Mary Sue Milliken and Susan Feniger. All rights reserved.|