Chocolate-on-Chocolate Tart with Maple Almonds
A decadent double chocolate tart featuring a cocoa-enriched buttery crust filled with silky bittersweet chocolate ganache, topped with crunchy maple-candied almonds. This elegant dessert combines rich chocolate flavors with the sweet warmth of maple and the nutty crunch of toasted almonds.
Ingredients
- •2 tablespoons unsweetened cocoa powder
- •2 tablespoons sugar
- •¾ teaspoon kosher salt
- •1¼ cups all-purpose flour
- •½ cup unsalted butter
- •1 large egg yolk
- •½ cup raw almonds
- •½ cup maple sugar
- •1 tablespoon pure maple syrup
- •¼ teaspoons kosher salt
- •10 ounces bittersweet chocolate
- •¼ cup unsalted butter
- •1½ cups heavy cream
- •3 tablespoons honey
- •½ teaspoon kosher salt
- •1 piece tart pan
Cooking Instructions
- 1.
Pulse cocoa powder, sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. Beat egg yolk and 3 tablespoons ice water in a small bowl; add to flour mixture and pulse until dough just comes together. Form into a 3/4"-thick disk, wrap tightly in plastic, and chill until firm, at least 2 hours.
120 min
- 2.
Preheat oven to 350°F. Roll out dough on a lightly floured surface to a 12" round. Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan. Trim dough, leaving about a 1" overhang. Fold in overhang; press to adhere. Prick bottom with a fork. Chill in freezer 15 minutes.
15 min
- 3.
Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang. Fill with pie weights or dried beans. Place on a rimmed baking sheet and bake until crust is dry around the edges, about 30 minutes.
30 min
- 4.
Remove parchment and weights and bake until crust is firm and looks dry all over, 5-10 minutes longer. Transfer pan to a wire rack and let crust cool.
10 min
- 5.
DO AHEAD: Dough can be made 2 days ahead; keep chilled. Crust can be baked 1 day ahead; store tightly wrapped at room temperature.
- 6.
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, stirring occasionally, until slightly darkened, 6-8 minutes. Let cool.
8 min
- 7.
Bring almonds, maple sugar, maple syrup, salt, and 1/4 cup water to a boil in a medium saucepan. Reduce heat and cook, stirring often, until mixture turns mahogany, about 5 minutes.
5 min
- 8.
Remove pot from heat and stir vigorously until almonds are coated with crystallized sugar (they will look sandy). Spread out on a parchment-lined baking sheet; let cool, then coarsely chop.
15 min
- 9.
DO AHEAD: Nuts can be candied 2 weeks ahead. Store airtight at room temperature.
- 10.
Combine chocolate and butter in a large heatproof bowl. Bring cream, honey, and salt to a boil in a small saucepan, whisking to dissolve honey. Pour cream mixture over chocolate mixture; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Pour filling into crust and chill until set, at least 4 hours.
240 min
- 11.
Top tart with maple almonds just before serving.
5 min
- 12.
DO AHEAD: Tart can be made 2 days ahead; cover and keep chilled. Bring to room temperature before serving.
