Are you searching for a new dessert to wow and impress at your next party or gathering? Look no farther than this recipe for a Chocolate-Almond Tart with Whipped Cream Topping. This tart was inspired by a similar tart found in renowed pastry chef and chocolate expert Carole Bloom's book "All About Chocolate."
RECIPE
Chocolate-Almond Tart with Whipped Cream Topping
Makes 16 servings
Ingredients:
FOR THE CRUST:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- Pinch of salt
- 2/3 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice water
FOR THE FILLING:
- 1 3/4 cups whole blanched almonds, toasted
- 8 ounces semisweet chocolate, chopped
- 3/4 cup plus 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 large eggs
- 2 teaspoons freshly grated orange zest
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
FOR THE TOPPING:
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- Chopped toasted almonds (optional)
- Chocolate shavings (optional)
Directions:
FOR THE CRUST:
- To prepare the crust, place the flour, baking powder, sugar and salt in the bowl of a food processor. Add the butter; cover and process until the mixture becomes crumbly.
- Pulse the mixture while adding the ice water drop by drop through the feed tube. Pulse until the dough begins to come together in the bowl. To check the consistency, squeeze a bit of the dough in your hand; it should hold together.
- Transfer the dough to a sheet of plastic wrap and flatten into a round. Chill the dough in the refigerator for approximately 1 hour.
- On a lightly floured surface, roll out the dough into a 13-inch circle. Transfer the pastry round to an 11-inch tart pan with a removable bottom. Fold the excess pastry in and press into the sides of the tart pan. Prick the bottom of the pastry with a fork. Cover and chill the crust while preparing the filling.
FOR THE FILLING:
- Preheat the oven to 375 degrees F.
- To prepare the filling, place the almonds, chocolate and 1 tablespoon sugar in the bowl of a food processor. Cover and process until the mixture is finely ground; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. Add the remaining 3/4 cup sugar; beat until combined. Add the eggs, one at a time, orange zest, and vanilla; beat until combined. Stir in the almond mixture and flour by hand.
- Place the pastry-lined pan on a parchment-lined baking sheet. Transfer the filling mixture into the prepared crust and spread evenly. Bake for 30 minutes or until the filling is set and the pastry is golden brown. Remove from the oven and place on a wire rack to cool completely.
FOR THE WHIPPED CREAM TOPPING:
- To make the whipped cream topping, beat the heavy cream in a chilled bowl of an electric mixer fitted with the whisk attachment until soft peaks form.
- Beat in the vanilla extract.
FOR ASSEMBLING THE TART:
- Remove the sides of the tart pan. Place the tart on a serving plate. Transfer half of the topping to a pastry bag fitted with a large star tip.
- Pipe the topping around the edge of the tart. Sprinkle with chopped toasted almonds and chocolate shavings if desired. Serve with the remaining topping.
Cooking Tip: To make chocolate shavings, take a block of semisweet chocolate and, using a vegetable peeler, gently run the peeler over the chocolate to make shavings.
RECOMMENDED READING
Carole Bloom
"All About Chocolate" (Wiley, 1998; $62.25)
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
Join the Conversation