Chocolate Almond Tart
A thin and flaky, buttery pastry crust, filled with sweet almond pastry filling and rich dark chocolate ganache.
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Equipment
- 14-inch Long Tart Pan with Removable Bottom
Ingredients
Crust
- 1 cup all-purpose flour, spooned and leveled
- ¼ cup almond flour
- 1 ½ tsp granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup cold, unsalted butter
- 2-3 tbsp cold milk or ice water
- 1 egg white
Filling
- 12.5 oz (1 can) "almond cake and pastry filling", not almond paste
- 6 oz good-quality dark chocolate, divided
- 6 oz heavy whipping cream
- 2 tbsp chopped almonds
- flaky finishing salt
Instructions
Crust
- In a large mixing bowl, combine the all-purpose flour, almond flour, sugar and salt. Scatter the butter over the flour and use a pastry cutter to cut the butter into smaller chunks, about 1/4 inch in size. Now use your fingers and smash each chunk of butter flat.
- Drizzle the milk over the flour mixture and toss to combine. Dump the mixture out onto a clean work surface, and use your hands to gather the crumbs together. Keep gathering and pressing the crumbs together until it comes together into a ball – this should only take a minute or two. Use your bench scraper to scrape all the bits of dough off the work surface, if any of it sticks.
- Lightly flour your work surface, the ball of dough, and your rolling pin. Roll the dough out, using using your bench scraper to loosen the dough from your work surface, and sprinkling more flour as needed to keep it from sticking, into a rough circle about 1/4 inch thick. There may be a few cracks in the dough, and you should see visible chunks of butter throughout.
- Fold the dough into thirds, like a letter, and then in thirds again, so you have a neat little package of dough. Wrap in plastic wrap, and refrigerate for about 20 minutes, to let the dough rest and chill.
- Line a baking sheet with a piece of parchment paper. Set your tart pan with removable bottom on the baking sheet.
- After chilling the dough for 20 minutes, it’s ready to be rolled out for your pie. Flour your work surface again, and roll the dough out, using more flour as needed to keep it from sticking, until large enough to fit into your tart pan with a little overhang.
- Transfer the dough to the tart pan, and fit it against the bottom and up the sides of the pan, pressing gently against the sides. You don't want to stretch or pull the dough, but allow enough slack in the dough so you can fit it snugly down into the edge of the pan.
- Use a sharp knife or scissors to trim the edge of the dough, allowing about 1/2 inch overhang. Keeping this overhang will allow for shrinkage as it bakes, and then you'll finish trimming the dough even with the top of the pan after baking the crust.
- Preheat the oven to 400 F, and freeze the crust in the pan for 20 minutes while the oven is pre-heating.
- Spray a piece of aluminum foil lightly with non-stick spray, and fit the foil, greased side down, against the frozen crust. Fill the foil with dried beans or pie weights.
- Bake the crust, covered with the foil and dried beans, for 15 minutes.
- Remove the pan from the oven, scoop the beans out of the foil, then gently peel the foil off the crust.
- Brush the egg white over the bottom and sides of the crust. Return the pan to the oven, and bake, uncovered, for an additional 12-15 minutes, just until the crust is baked through and starting to turn a pale golden brown.
- Remove from the oven. Immediately use a sharp knife to trim the edge of the crust so it's perfectly even with the top of the pan. Let cool on a cooling rack for 10 minutes.
Filling
- Spoon the almond pastry filling into the baked crust and spread out into an even layer on the bottom of the crust.
- Roughly chop the chocolate and scrape into a bowl. Reserve 2 tablespoons to garnish the top of the tart.
- Measure the heavy whipping cream into a saucepan, and warm gently over medium low heat, just until it's steaming and the edges are beginning to simmer. Pour the hot cream over the chopped chocolate, and stir with a spatula until the chocolate is melted and you have a smooth, luxurious chocolate ganache.
- Pour the ganache over the almond pastry filling. Let the tart sit at room temperature for 30 minutes, then transfer to the refrigerator. Chill for about 2 hours, until the ganache is set and firm enough to slice.
- Remove the sides of the tart pan and place the tart on a serving plate. Decorate the top of the tart with the reserved chopped chocolate, chopped almonds, and a pinch of flaky salt.
Notes
If you don’t have a 14-inch long tart pan, you can also make this tart in a 9-inch round tart pan with a removable bottom.
Leftover tart should be refrigerated in an airtight container for up to 5 days.
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