Chocolate Almond Tart
APRIL 07, 2022
By CHEF KEN
Yield: 10-12 slices
This recipe can be formed in an 8”or 9” spring form PAN. The smaller pan will produce a taller dessert.
This recipe can be formed in an 8”or 9” spring form PAN. The smaller pan will produce a taller dessert.
Persons
12
Prep Time
25 minutes
Cook Time
10 minutes
Wait Time
2 hours
Total Time
35 minutes
Ingredients
Crust
- 1 cup toasted almonds
- 1 ½ cups rice crispy style cereal
- 1 tablespoon maple syrup
- ¼ cup apple sauce
- ¼ teaspoon almond extract
Chocolate Almond Tart Filling
- 3 cups chocolate chips, semi-sweet, dairy free
- 3 cups (24 oz) extra firm silken tofu
- 4 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
Make Crust
- Reserve a few toasted chopped almonds for garnish, then put all remaining ingredients into a food processor and process to a coarse mixture that sticks together.
- Turn out crust mixture into the spring form pan and evenly coat the bottom, making it slightly higher at the edges.
Make Filling
- In a double boiler or a small saucepan nested in a larger saucepan filled partway, melt chocolate chips over barely simmering water.
- As chocolate melts, put all other filling ingredients into the food processor and process until smooth.
- Add the melted chocolate in with the rest of the filling ingredients, then process until completely incorporated. Taste mixture and adjust if needed.
Prepare Tart
- Turn the filling mixture into the crust-lined spring form pan. Smooth top, cover pan and chill for two hours.
- Chop reserved toasted almonds and sprinkle on top.
- Use a sharp pointed knife, wipe with a damp towel between each slice to cut and serve. The point of the knife will help loosen the slices from the pan.
- Optional: Reserve about 1 cup of the filling and chill. Put reserved chilled chocolate filling into a pastry bag fitted with a star tip and pipe decorations around the top edge of the tart. Chill to firm up piping work.
