Perfect Dark Chocolate Almond Tart. Just typing that out is making me drool. This is such a great tart if you are a lover of 3 things- dark chocolate, almonds, and coconut. Which is a favorite combo of mine. While you might look at a dessert like this and think it is too complicated to make, trust me, it is much easier to make than you think.
It is made with a fabulous crust made with rye flour- making it a healthIER option.
Components of the Perfect Dark Chocolate Almond Tart
This lovely tart is made with 3 components- a short dough ( the crust). It is laced with toasted almonds and also made with rye flour. If you have never used rye flour in a dessert before, this is a really good recipe to start with. Then it is filled with a dark chocolate almond ganache. The final step is topping the ganache with toasted coconut and chopped almonds. See, simple, right?
The Almond Tart Dough
What exactly is a short dough? Great question. It is a dough made with a high proportion of fat to flour. This can be yeast doughs- like challah but is most commonly used for doughs like this. A SHORTbread is also named after this type of dough. You make this just like you would a pie dough. Some work quickly and keep ingredients chilled. Start by grinding your almonds in a food processor or blender. I used my trusty Cuisinart Food Processor. This thing is a workhorse and I love it!
I made quick work of chopping them. Here is the consistency you are looking for.
Next, add in your remaining ingredients. I used a blend of rye and all-purpose flour. I love using rye with chocolate, they were made for each other. These rye berries are from Bluebird Grain Farms. They have great products and sell flours as well. I love to grind my grains in my Nutrimill it is such a great grain mill! After you pulse in the dry ingredients, add your chilled butter, make sure this stays chilled. Pulse to break it up just a touch. Then add in your egg yolk, almond extract, and ice water.
You want your dough to just come together when you pinch it, but not be too wet- as shown below. Wrap with saran wrap and chill for at least 2 hours. This can also be made in advance and held in the fridge for up to 2 days. It can also be frozen and hold well for up to 3 weeks. Simply bring it to room temp when you are ready to use it.
Forming Your Almond Tart Shell
Now that the dough is chilled, let’s get it formed. I used this rectangular tart pan, but you can also use a round or another shape if you prefer, the concept is the same. You can either press it right into the pan, covering the bottom and sides. Or you can do like I did and roll it out slightly first. Then add it to the pan and finish pressing it in. I think this method is so much easier.
After it is fitted to your pan, prick the bottom with a fork. Move the tart shell to the freezer to chill for a bit. It is really important to let it chill, this helps to relax the dough before baking. This will help prevent shrinkage. Bake until it is golden brown.
The Dark Chocolate Ganache
Ganache is so simple to make and delicious in a variety of baked goods. I used Guittard Bittersweet Chocolate Bars, but use whatever brand you prefer. Add your heated heavy cream to the chopped dark chocolate. Let it sit for about 3-5 minutes, then mix it well until the chocolate is melted and smooth. Pour immediately into the tart shell, and smooth. Place in the fridge and let it cool for a few minutes, then top with toasted coconut and chopped almonds.
The Finished Perfect Dark Chocolate Almond Tart
It doesn’t take very long for the tart to set up, I think mine was in the fridge for about an hour, then you can easily cut it. I love the rectangular slices, but you can also cut them into triangles if you prefer. It is perfect. The tender and flaky crust, deep dark chocolate filling, then the crunchy topping of almonds and toasted coconut. Perfection.
Are you looking for other dark chocolate recipes?
You and I could certainly be friends! Let me give you a few suggestions:
This beautiful tart is made with a flaky almond crust of rye flour, filled with almond laced ganache, then topped with more almonds and toasted coconut
Keyword dark chocolate tart, dark chocolate tart with almonds, dark chocolate tart with rye flour
Prep Time 15minutes
chill time 1hour
Total Time 1hour15minutes
Author Amy- A Red Spatula
1reciperye-almond short dough crust, baked and ready to gorecipe included in post
16ouncesbittersweet or dark chocolateIf you are using a bar, chop to small pieces. This will help it melt faster
Heat heavy cream to just below a boil over medium heat. Place your chopped chocolate or chocolate chips in a medium-sized bowl. Pour the heated cream over the chocolate. Allow this to sit like this without stirring for about 2-3 minutes. The mix until well blended. This will take a little time, so don't stress if it all doesn't melt within a few seconds. If you need to, you can always throw it in the microwave for 30 seconds. Pour in your almond flavoring and mix well. Pour the ganache immediately into your baked tart shell. Smooth the top.Place the tart in the fridge for about 3-5 minutes to set slightly. Sprinkle the top with the toasted coconut and chopped almonds. Return to the fridge to finish setting. Slice and serve. This tart will hold well, wrapped and in the fridge, for up to 5 days!Now, sit back and enjoy. You deserve it!
This whole grain almond tart shell is the perfect base for any tart. It's neutral flavor lends itself well to any filling.
Keyword almond tart, almond tart shell, rye baked goods, whole grain tart, whole wheat tart
Prep Time 10minutes
Cook Time 20minutes
chill time 2hours
Total Time 2hours30minutes
Servings 1tart shell
Author Amy- A Red Spatula
2/3cupground almondsI toasted mine first- 350 degrees in the oven for about 7 minutes. Then they were ground in the food processor once cooled. You don't have to toast them, but it does intensify the almond flavor.
3/4cuprye flourmake sure and use the fluff and spoon method for measuring. Meaning fluff the flour in the bag with a spoon first, then scoop with the spoon into your measuring cup. Level with a knife.
3/4cupall-purpose flourFollow the same process listed above.
1/4cupgranulated sugar or coconut sugar
1/2cupchilled butterCut in 1 inch chunks, then place in freezer until you are ready to use.
1/4cupice wateryou may to use a little more. You want the dough to come together when you pinch it, but not to be overly wet. A wet dough is hard to work with. So, start with 1/4 cup.
Read instructions all the way through before starting. Be sure and have all ingredients measured and ready to go before starting. You want this dough to stay chilled until baking, so work quickly. Add almonds, flours, salt, and sugar to a food processor. Pulse a few times to blend. To this add your butter chunks. Pulse 4-5 times to blend and break up the butter slightly. Next is the egg, almond extract, and 1/4 cup ice water. Pulse a few times. Pinch the dough with your fingers. If it sticks together, it is done. If it won't quite stick, add another 2 tablespoons water. You want the dough to be damp, but not really wet. Turn onto a surface. Press together to form a disk. Wrap in saran wrap and place in the fridge for at least 2 hours. Remove from the fridge. I like to roll it a bit before adding it to the pan. So, roll about 6-8 round, or rectangular, depending on what shape pan you are using. Add to the pan, then press up the sides. Try to keep the thickness as even as possible, but remember, perfection is not the goal here… Prick the bottom with a fork. Place in the freezer.While it is chilling, preheat the oven to 385 degrees. Once the tart shell has chilled at least 20-30 minutes, place in oven.Bake about 15-25 minutes, until the edges are a beautiful golden brown. Remove and allow it to cool completely before chilling. The tart shell can be baked up to 2 days in advance. Or you can form your shell and freeze it for up to 2 weeks. Make sure it is wrapped well. Then bring it to room temp for about 10 minutes before baking. Now, fill and enjoy. You deserve it!
Do I have to use dark chocolate for the filling?
No! You can use any chocolate you prefer, even white chocolate. I know, I know, it’s not really chocolate.
What if I don’t have rye flour?
You can easily sub in another whole wheat flour- white or red wheat, einkorn, spelt, whole wheat pastry flour, etc.
What if I don’t want to use a whole wheat flour?
No, problem. You can use all white flour if you prefer. You will probably need a little less water than you would with the whole wheat flour.
Can I use another nut in the crust or topping?
Yes! Hazelnuts are awesome. Pecan and walnuts are also really good. Peanuts are good too.
Does the tart have to be rectangular?
The shapes are endless when it comes to these tarts. Use whatever shape of pan you have!