This Dark Chocolate Tart with Almonds perfectly balances elegance and simplicity. Rich and decadent, it delivers deep, dark chocolate flavor without being overly sweet. A crisp almond-studded crust gives the tart just the right texture, while the smooth, luscious filling melts in your mouth. Whether serving it for a special occasion or treating yourself to a bit of luxury, this dessert is sure to impress—while being surprisingly easy to make.
It features a fabulous crust made with rye flour, which pairs beautifully with the rich chocolate. The nutty flavor of rye flour adds a unique depth that complements the dark chocolate perfectly. If you haven’t tried this combination yet, let me highly recommend it!
Layers of the 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.
How to make
Almond short dough
Start this tart by making the short dough and crust. Toast the almonds and let them cool. Once they have cooled, add them with the flour, sugar, and salt to a food processor or blender. Blend them until the almonds are broken up into very small pieces and are mixed in.
Add the chunks of chilled butter, almond extract, and egg to the flour mixture. Pulse to combine, but be careful not to overmix. Turn the dough onto a lightly floured surface and knead gently until it comes together. Wrap in saran wrap and chill for at least 1 hour.
When it has chilled, move it to a floured surface. Roll it out and fit it into your tart pan. Chill again for 30 minutes. Bake for 15-19 minutes and set it aside to cool while you prepare the filling.
Ganache filling
The crust is certainly the hardest part of this process. So, once it is done, it is on to the easiest part- the dark chocolate ganache filling. Chop your chocolate if you are using bars, as I did.
Add it to a heat-safe bowl. Heat your heavy cream until it is just under a boil. Pour it over the chocolate and let this sit for 2-4 minutes. The chocolate will soften. Gently whisk to melt the chocolate and combine it with the cream. Stir in the vanilla and toasted coconut.
Topping the tart
Once the tart is filled, top it with more chopped toasted almonds and toasted coconut. This isn't a must, but it is so pretty for presentation.
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.
Storing the tart
This tart is rich enough, there is a good chance you might have some leftovers. If you plan to eat it within a week, you can store it in the fridge. Wrap it tightly with saran wrap or store it in an airtight container.
If you want to store it for longer than a week, I recommend freezing it. Again, wrap it tightly in saran wrap or a freezer Ziplock bag. It will hold in the fridge for up to one month. Be sure to thaw it and bring it to room temp before serving.
More dark chocolate recipes
- These Dark Chocolate Rye Cookies are another chocolate/whole grain favorite of mine!
- A Dark Chocolate Cake Roll with Peppermint Filling is a great way to satisfy that chocolate craving.
- Maybe you are looking for just a little bit of dark chocolate? How about these Dark Chocolate Oatmeal Cookies with Dried Cherries?
- Have you ever made Dried Fruits Dipped in Dark Chocolate?
- If you are looking for another Dark Chocolate Tart, this one topped with strawberries. I've got you!
- Maybe you want a little treat? These baked chocolate donuts are just the recipe!
- Another great option are these peanut butter protein brownies.
Dark Chocolate Tart With Almonds
Ingredients
- 16 ounces bittersweet or dark chocolate chopped in small pieces
- 2 cups heavy cream
- ½ cup toasted coconut
- 1 teaspoon vanilla
Almond tart
- ⅔ cup toasted almonds
- ¾ cup rye flour you can also use other whole wheat flours, white winter wheat flour, red wheat, kamut, einkorn, etc.
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¼ cup sugar
- ½ cup chilled butter, cut in 1-inch cubes
- 1 egg yolk
- 1 teaspoon almond extract
- ¼ cup ice water
Topping
- ½ cup chopped toasted almonds
- ¼ cup toasted coconut
Instructions
Whole Grain Almond Tart Dough
- Add almonds, rye flour, all-purpose flour, sugar, and salt to a food processor or bowl. Pulse until it is fairly smooth. You will want to break up the almonds.
- To this add in the cubed butter. If you are using a food processor, pulse it a few times to break up the butter into pea-sized chunks. You can also use a pastry cutter to break it up. Just make sure and work quickly so the butter won't soften.
- Next, add in the egg yolk, almond extract, and ice water. Pulse or mix only until it comes together.
- Wrap this and place it in the fridge for at least 2 hours to chill. This can also be made the day before and chilled.
- Once it is chilled, time to form the tart. Lightly flour a surface and roll the tart dough into a rectangle large enough to fit the pan you are using. If you are using a circle pan, remember to roll it to a circle shape.
- Gently move it to the tart pan and press it into place. Chill this shell for about 30 minutes, then bake at 375 degrees for about 15-20 minutes until it is golden brown. This tart shell can also be made in advance.
- Let the tart shell cool before making the filling.
- 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. Mix until well blended.
- Stir in the toasted coconut, mix and pour into the cooled tart shell.
- Top with the toasted chopped almonds and toasted coconut.
- Let it chill and set in the fridge before serving.
Did you make this recipe? Let me know!