Description
This rich and indulgent Chocolate Almond Tart with Raspberry combines a crisp cocoa pastry crust with a luscious almond and dark chocolate filling, complemented by fresh raspberries pressed into the surface. Perfect for dessert lovers seeking a sophisticated treat with a balance of nutty, fruity, and chocolate flavors.
Ingredients
Pastry
- 3/4 cup all purpose flour (105g plain flour)
- 1 tbsp confectioners sugar (icing sugar, or to taste)
- 1 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 2 tbsp unsalted butter (30g), cold
- 1 egg yolk
- 2 tbsp cold water (approx)
Filling
- 2 tbsp unsalted butter (30g)
- 1 oz dark chocolate (25g)
- 3/4 cup almond flour (75g ground almonds)
- 3 tbsp sugar
- 1 egg
- 1/4 tsp ground cardamom (optional)
- 1/2 tsp vanilla extract
- 2 oz raspberries (55g, approx)
Instructions
- Make the pastry: Combine the flour, confectioners sugar, cocoa powder, and salt in a food processor. Add the cold butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and pulse again to combine. Gradually add cold water, pulsing until the dough forms large clumps.
- Chill the dough: Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to prevent shrinkage during baking.
- Prepare the filling base: Melt the butter in a small pan over medium heat until it starts to smell nutty and turns light brown. Remove from heat, add the dark chocolate, and stir until the chocolate melts completely. Allow this mixture to cool slightly.
- Mix the filling: In a small bowl, combine the almond flour, sugar, ground cardamom (if using), egg, and vanilla extract. Stir in the cooled butter-chocolate mixture until the filling is smooth and well combined.
- Preheat the oven: Set the oven to 375°F (190°C) as the pastry chills.
- Roll out and blind bake pastry: Roll the chilled pastry out to about 1/8 inch (2-3 mm) thickness. Line four small tart molds with the pastry. Cover the pastry with parchment paper and fill with baking beans. Bake for 15 minutes until the pastry starts to dry.
- Fill the tarts and bake: Remove parchment paper and baking beans from the pastry shells and let them cool slightly. Spoon the almond-chocolate filling evenly into each tart shell. Press approximately six raspberries per tart, cut side down, gently into the filling. Bake for about 30 minutes until the filling is set, springy, and firm to the touch.
- Serve and store: Serve the tarts warm or cold. Refrigerate any leftovers and consume within one to two days for best freshness.
Notes
- Blind baking prevents the crust from becoming soggy and helps it hold its shape.
- Ground cardamom is optional but adds a warm, aromatic flavor to the almond filling.
- Use fresh, ripe raspberries for best taste and appearance.
- Chill the pastry dough adequately to avoid shrinkage and improve texture.
- The tart can be served warm right after baking or chilled depending on preference.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
