Dark Chocolate Tart With Almonds
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
Servings: 15 servings
Cost: $12
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.
Video
Notes
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.