In a heavy skillet, add chopped almonds and toast over medium-low heat until fragrant, about 2-3 minutes; set aside.
Preheat oven to 350 degrees F. Coat a 9-inch round, non-stick, fluted tart pan with cooking spray; set aside.
In a food processor bowl, add graham crackers and brown sugar, process until crackers are a fine crumb. Add butter, Vanilla and Coffee Extracts; process until well combined. Place graham cracker mixture in tart pan and evenly press on the bottom and up the pan side. Place tart pan on a rimmed sheet pan and bake until done, about 10 minutes. Cool before adding filling.
In a medium metal mixing bowl, add chocolate and brown sugar. In a small saucepan, add cream and bring to a simmer. Pour over chocolate and sugar; set aside. When chocolate has softened, about 3-5 minutes, stir until smooth and set aside.
In a small bowl, add eggs, Vanilla and Almond Extracts and salt; whisk until combined. Add egg mixture to chocolate and stir to combine, pour into cooled tart crust. Evenly top with chopped, toasted almonds. Bake at 350 degrees F until done, about 20-23 minutes. Cool before serving. Cover and store in refrigerator.
You can substitute dark brown sugar with unrefined palm sugar as a 1:1 swap.
In a heavy skillet, add chopped almonds and toast over medium-low heat until fragrant, about 2-3 minutes; set aside.
Preheat oven to 180 degrees C. Coat a 23-centimeter round, non-stick, fluted tart pan with cooking spray; set aside.
In a food processor bowl, add graham crackers and brown sugar, process until crackers are a fine crumb. Add butter, Vanilla and Coffee Extracts; process until well combined. Place graham cracker mixture in tart pan and evenly press on the bottom and up the pan side. Place tart pan on a rimmed sheet pan and bake until done, about 10 minutes. Cool before adding filling.
In a medium metal mixing bowl, add chocolate and brown sugar. In a small saucepan, add cream and bring to a simmer. Pour over chocolate and sugar; set aside. When chocolate has softened, about 3-5 minutes, stir until smooth and set aside.
In a small bowl, add eggs, Vanilla and Almond Extracts and salt; whisk until combined. Add egg mixture to chocolate and stir to combine, pour into cooled tart crust. Evenly top with chopped, toasted almonds. Bake at 180 degrees C until done, about 20-23 minutes. Cool before serving. Cover and store in refrigerator.
You can substitute dark brown sugar with unrefined palm sugar as a 1:1 swap.