Chocolate Almond Tart with Coffee Candied Almonds is an Italian inspired dessert with chocolate ganache, almond crust and sweet crunchy coffee coated almond garnish!
Course Dessert
Cuisine Italian
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Chilling time 2 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 12
Calories 469kcal
Author Tristin Rieken
Equipment
10" tart pan
Ingredients
Almond Tart Shell
½cupalmond flour
¾cupall purpose flour
⅔cupconfectioners sugar
¼cupsalted butter8 tablespoons or 1 stick, chilled, cut into cubes
1largeegg yolk
1tablespoonheavy creamchilled
Chocolate Ganache Filling
1 ½cupssemisweet chocolate chipsor chopped dark chocolate
1cupheavy cream
⅓cupbrewed coffeeor fresh espresso
¼cupsalted butterroom temperature
2largeeggs
Coffee Candied Almonds
1cupwhole almonds
½cupgranulated sugar
¼cupbrewed coffeeor fresh espresso
Instructions
Combine almond flour, all-purpose flour, and confectioners sugar in a large bowl or food processor. Add the butter and pulse until the mixture is crumbly. Add the egg yolk and heavy cream and process just until the dough comes together. Turn the dough out onto a lightly floured surface and pat it into a disk. Wrap in plastic wrap and refrigerate at least 1 hour.
½ cup almond flour, ¾ cup all purpose flour, ⅔ cup confectioners sugar, ¼ cup salted butter, 1 large egg yolk, 1 tablespoon heavy cream
On a lightly floured surface roll chilled pastry into a 12-inch (30-cm) circle. Carefully transfer to a 10-inch (25-cm) round tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim the overhang by gently rolling pin over the fluted edge. Use scraps to fill in as needed and save extra dough for garnish. Refrigerate for 1 hour (or up to overnight).
Preheat the oven to 375° F (180° C). Remove the tart shell from the refrigerator. Prick the bottom of the crust with a fork. Bake until the edges are just beginning to turn golden, about 20 minutes. Transfer to a wire rack and let cool for 10 minutes. Leave the oven on.
Meanwhile make the chocolate ganache filling. Measure chopped chocolate or chocolate chips into a large heat safe bowl. In a saucepan over medium high heat combine 1 cup heavy cream and ⅓ cup coffee or espresso just until simmering. Then pour the hot cream over the chocolate and let mixture sit untouched at least 2 minutes. Then stir until the mixture is dark, glossy, smooth and all the chocolate has melted. Once smooth, whisk in room temperature butter and eggs.
1 ½ cups semisweet chocolate chips, 1 cup heavy cream, ⅓ cup brewed coffee, ¼ cup salted butter, 2 large eggs
Pour the chocolate ganache filling mixture into the cooled almond crust. If you had any remaining almond crust, make strips to zig zag over the top of the filling.
Place in preheated oven and bake until ganache filling is set, 20 to 25 minutes.
Transfer to a wire rack and let cool to room temperature.
Meanwhile make coffee candied almonds. Combine coffee and sugar in a saucepan and bring to a boil over medium high heat, add almonds and carefully stir constantly while liquid evaporates. When starting to take on a sandy texture, remove from heat and spread out on parchment paper lined sheet pan, separating the bunches with two forks if desired. Sprinkle with sea salt and allow to cool.
1 cup whole almonds, ½ cup granulated sugar, ¼ cup brewed coffee
When ready to serve remove the sides from the pan and set the chocolate tart on a serving plate. Sprinkle with chopped coffee candied almonds, cut into small wedges and serve.