Almond Studded Chocolate Tart

French patisserie has long paired bittersweet chocolate with toasted almonds in refined tarts. Here a buttery crust holds silky ganache studded with whole and sliced almonds and finished with flaky sea salt.

Serves 6 · 40 min prep · 30 min cook

Estimate for one serving

• 495 cal
• 9g protein
• 42g carbs
• 35g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/2 cup cold unsalted butter, cubed
• 1 egg yolk
• 1-2 tbsp ice water
• 10 oz bittersweet chocolate (60-70%), chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 cup total toasted whole and sliced almonds
• 1/2 tsp flaky sea salt
• 1 tsp vanilla extract

Instructions

1. 1In a food processor pulse the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized bits.
2. 2Add the egg yolk and ice water; pulse just until the dough starts to clump. Add the second tablespoon only if needed. Turn out, press into a disk, wrap, and chill 30 minutes.
3. 3Preheat the oven to 375°F. Roll the chilled dough on a lightly floured surface into an 11-inch circle. Ease it into a 9-inch tart pan with removable bottom, pressing into the flutes. Trim excess and prick the bottom with a fork.
4. 4Line the crust with parchment and pie weights. Blind-bake 15 minutes, remove weights, and bake another 8 to 10 minutes until the crust is golden and fully set. Cool completely on a rack.
5. 5Place the chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream until it just simmers, then pour over the chocolate. Let stand 2 minutes, then whisk until smooth. Whisk in the butter and vanilla until the ganache is glossy.
6. 6Pour the warm ganache into the cooled tart shell and smooth the top.
7. 7Immediately arrange the toasted whole and sliced almonds densely over the entire surface, pressing lightly so they embed in the still-soft chocolate and create a heavily studded look.
8. 8Sprinkle flaky sea salt evenly across the almond-topped ganache.
9. 9Chill the tart until the filling is fully set, about 1 1/2 to 2 hours.
10. 10Remove the tart ring, slice with a hot dry knife, and serve slightly chilled so each bite delivers intense bittersweet chocolate and crunchy toasted almonds.