Chocolate and almond tart


by: Faerie Chef

This tart has a fantastic sheen from the chocolate glaze, which we pour over it while it is still warm. Then we sprinkle it with grué de cacao — chopped or ground "nibs" (raw cocoa beans without their shells), which are very chocolatey and bitter tasting.


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serves: 6-8

1/2 recipe quantity of Sweet pastry

14 ounces good dark chocolate (at least 70 percent cocoa solids, finely chopped)

1 cup whipping cream

1 egg

2 extra egg yolk

3/4 cup milk

11 toasted almonds (or roasted hazelnuts , chopped)

For the glaze:

1/2 cup superfine sugar

1/4 cup water

1 3/4 ounces good dark chocolate (at least 70 percent cocoa solids, finely chopped)

1 tablespoon corn syrup

1/4 cup good cocoa powder

6 1/2 teaspoon whipping cream

To finish:

grué de cacao (optional)

cacao powder, to dust

Nutrition Facts
Chocolate and almond tart

Servings Per Recipe: 6

Amount per Serving

Calories: 1069

  • Total Fat: 62.1 g
  •     Saturated Fat: 29.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 144.5 mg
  • Sodium: 487.6 mg
  • Total Carbs: 114.8 g
  •     Dietary Fiber: 9.9 g
  •     Sugars: 60.4 g
  • Protein: 14.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Preheat the oven to 345°F.

2.  Roll out the pastry and use to line a ll-inch nonstick tart tin. Line with ovenproof plastic wrap, fill with rice er dried peas er beans and bake blind fer 4 minutes. Remove the weights and plastic wrap, and return to the even for around 7 to 10 minutes, until cooked but only very lightly colored (the base should feel firm when you touch it). Take out and turn the even down t 285°F.

3.  Melt the chocolate (either gently in a howl over a pan of simmering water, or on the defrost setting of the microwave).

4.  Put the cream in a pan and, when it comes to a boil, remove from the heat and add to the chocolate, mixing well.

5.  In a separate howl, whisk the egg, extra egg yolk and the milk, then add to the howl of chocolate cream. Stir in the chopped nuts.

6.  Spoon the mixture into the pastry and put back into the oven for 6 to 7 minutes, until the sides are set but the center moves a bit if you gently shake the tin (don't touch the topping or you will leave marks). The mixture will sot as it cools, so if you leave it in the oven until it is completely firm, by the time it is cool it will be dry.

7.  Allow to cool slightly, remove from the tin and put on a serving plats.

8.  To make the glaze, first make a syrup, by putting the sugar into a pan with the water and heating until the sugar dissolves. Take off the heat and leave to cool. Put the chopped chocolate into a bowl. Put the syrup and corn syrup in a pan with 1 tablespoon plus 2 teaspoons water and bring to a boil. Add the cocoa powder, carefully, a sprinkle at a time, or it will spit, and bring back to the boil. Take off the heat and pour over the chopped chocolate, stirring until it is melted. Add the cream and mix well, then pass through a fine sieve to make sure it is completely smooth.

9.  While the tart is still warm, spread the glaze ever the top with a palette knife er rubber spatula to form a dark, shiny surface and leave to cool completely. Sprinkle with grué de cacao (if using) and dust with cacao powder.

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