Decadent Chocolate Almond Tart

Decadent Chocolate Almond Tart

Ingredients

Topping

  • 1/3 cup 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 tablespoon Nielsen-Massey Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Coffee Extract

Filling

  • 5 oz. quality milk chocolate chips
  • 5 oz. quality semi-sweet chocolate chips
  • 2 tablespoons firmly packed dark brown sugar
  • 1 cup heavy whipping cream
  • 2 eggs
  • 1 tablespoon Nielsen-Massey Pure Vanilla Extract
  • 1/4 teaspoon Nielsen-Massey Pure Almond Extract
  • 1/4 teaspoon salt

Directions

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.

Topping

  • 47 grams 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 tablespoon Nielsen-Massey Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Coffee Extract

Filling

  • 140 grams quality milk chocolate chips
  • 140 grams quality semi-sweet chocolate chips
  • 2 tablespoons firmly packed dark brown sugar
  • 240 ml heavy whipping cream
  • 2 eggs
  • 1 tablespoon Nielsen-Massey Pure Vanilla Extract
  • 1/4 teaspoon Nielsen-Massey Pure Almond Extract
  • 1/4 teaspoon salt

Directions

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.

  • 20 minsprep

  • 30 minscook

  • 8servings

Pure Vanilla Bean Paste

Pure Coffee Extract 4oz

Pure Coffee Extract

Pure Almond Extract 4oz

Pure Almond Extract