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
1
Form into a flat circle, wrap in plastic wrap and refrigerate for 1 hour
2
Melt chocolate & butter. Boil maple syrup and sugar until melted. Whisk both of these mixtures with eggs to combine.
3
Add the cocoa powder, almonds and vanilla extract. Set aside.
4
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
5
Egg wash the strips you sprinkle with red sanding sugar. Begin weaving the strips in and out to form a pattern
6
When done, transfer the parchment paper & lattice to the freezer for 8 minutes to cool. Fill tart crust with chocolate almond mixture
7
Remove lattice from freezer and carefully place hand under to transfer to the top of the pie. Trim the edges.
8
Bake at 400 degrees for 20 minutes, then at 350 degrees for 25 minutes
9
Allow to come to room temp before cutting. Enjoy!!!
10
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