Chocolate Almond Tart
Make the dough: combine flour, salt, sugar and cold butter in a blender or food processor and process until coarse. Then slowly add ice water
Form into a flat circle, wrap in plastic wrap and refrigerate for 1 hour
Melt chocolate & butter. Boil maple syrup and sugar until melted. Whisk both of these mixtures with eggs to combine.
Add the cocoa powder, almonds and vanilla extract. Set aside.
Cut chilled dough in half. Roll half out and place in tart shell. Roll other half out to make lattice. Cut 13 inch long 1/2 inch wide strips
Egg wash the strips you sprinkle with red sanding sugar. Begin weaving the strips in and out to form a pattern
When done, transfer the parchment paper & lattice to the freezer for 8 minutes to cool. Fill tart crust with chocolate almond mixture
Remove lattice from freezer and carefully place hand under to transfer to the top of the pie. Trim the edges.
Bake at 400 degrees for 20 minutes, then at 350 degrees for 25 minutes
Allow to come to room temp before cutting. Enjoy!!!
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.