My friend Jeanmarie and I wanted something chocolate, gluten-free and with minimal sugar for dessert. My secret weapon is a low-glycemic sugar called Whey-Low. I order it online since its hard to find in Illinois. I have tested myself after eating it, and can happily confirm that it does NOT spike blood sugar. Like any dessert, best to eat in moderation. This Dark, Chocolate Almond Tart recipe was adapted from the one in Gourmet magazine. I swapped the graham cracker crust for ground almonds. It was a huge hit at our last party.
Dark Chocolate Almond Tart
- 2 1/2 cups whole raw almonds
- 6 tablespoons unsalted butter - melted
- 1/3 cup granulated sugar I used Whey Low
- kosher salt
- 10 oz bittersweet and semisweet chocolate chopped.
- (I used a combination of 1 3oz 90% bar 1 3oz bittersweet bar,
- and 1/2 bag Nestles semi-sweet).
- 2 cups cup heavy whipping cream
- 2 eggs
- 1 TB vanilla
- 1 teaspoon salt
- 2 tablespoons heavy whipping cream
- 1 3/4 oz bittersweet 1 bittersweet bar
- 1 teaspoon corn syrup
- 1 tablespoon water
- Make the Crust: Grind the almonds in a food processor until the consistency of almond meal. Some larger bits are OK for texture. In a glass bowl, add almonds and sugar. Pour the melted butter over and stir until mixed. Press into a 9 inch tart pan (I used a springform pan). Pound down the crust with a mallet and form a lip around the edges. Bake at 350F for 10 minutes. Then let cool for 15-20 minutes.
- Make the Filling: In a saucepan, bring cream to a boil. (Be sure to watch carefully because it can boil over very fast). In a glass bowl place all the chopped chocolate. Remove the cream from heat and pour over the chocolate. Let sit 5 minutes, then gently whisk to combine. While the chocolate is melting, in another glass bowl whisk together eggs, vanilla, and salt. Temper the eggs with a bit of warm chocolate mixture, then add the egg mixture to the rest of the chocolate mixture and whisk to combine. Pour the filling into the cooled crust and bake at 350 for 18-25 minutes - until filling is set about 3 inches from edge but center is still wobbly. Let cool for 1 hour.
- Make the Glaze: Either in the microwave or in a small saucepan, heat the 2 tablespoons cream and 1 3/4 oz chocolate. Whisk to combine. Then, whisk in corn syrup and water. Pour into tart, tilting around to spread the glaze evenly. Let set 1 hour. Serve.
- Serve a slice with espresso after dinner. Garnish with toasted almond slices or some raspberries.