I absolutely love chocolate and nuts, especially chocolate and almonds…You can not go wrong here. This is simple, easy, and a lightened up recipe for the most part. I Love how the leftover pieces hold up for a couple of days in the fridge too. This is for sure a “special occasion” treat, perhaps for a special someone. Hehe. :)You will also feel like such a professional making a “Tart” and being a show-off!
Makes 10 servings
1 cup coarsely chopped almonds, toasted
4 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
1/2 cup all-purpose flour, you can use whole-wheat pasty flour if you prefer
3 tablespoons sifted Dutch process cocoa
1/4 teaspoon salt
2 large eggs
6 tablespoons sugar
2 tablespoons Agave syrup
3/4 teaspoon vanilla extract
1. Preheat oven to 350°. Set oven rack to lowest third of oven.
2. Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.
3. Combine chocolate and butter in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside.
4. Combine flour, Dutch process cocoa, and salt in a medium bowl, stirring with a whisk.
5. Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tablespoon at a time, beating at medium speed 2 minutes or until sugar dissolves. Add agave syrup and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.
6. Pour batter over nuts into the prepared pan, spreading evenly. Bake in lower third of oven at 350° for 20 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs. Cool tart in pan 20 minutes on wire rack. Invert tart onto serving platter. Enjoy!