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Decadent Chocolate Almond Tart

Decadent Chocolate Almond Tart

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Serves 8

Topping
1/3 cup47 g coarsely chopped raw almonds

Crust
1 sleeve plain chocolate graham cracker (9 crackers)
2 tablespoons firmly packed dark brown sugar
4 tablespoons butter, melted
1 tablespoon1 tablespoon Nielsen-Massey Pure Vanilla Extract
1 teaspoon1 teaspoon Nielsen-Massey Pure Coffee Extract

Filling
5 oz.140 g quality milk chocolate chips
5 oz.140 g quality semi-sweet chocolate chips
2 tablespoons firmly packed dark brown sugar
1 cup240 ml heavy whipping cream
2 eggs
1 tablespoon1 tablespoon Nielsen-Massey Pure Vanilla Extract
1/4 teaspoon1/4 teaspoon Nielsen-Massey Pure Almond Extract
1/4 teaspoon salt 

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 F180 degrees C. Coat a 9-inch23-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 350 degrees F180 degrees C until done, about 20-23 minutes. Cool before serving. Cover and store in refrigerator. 




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