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When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.
Ingredients
Makes 10 servings
Crust:
Maple almonds:
Filling and assembly:
Special Equipment
For crust:
Step 1
脉冲可可粉、糖、盐和1 1/4杯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.
Step 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.
Step 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.
Step 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.
Step 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.
For maple almonds:
Step 6
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, stirring occasionally, until slightly darkened, 6–8 minutes. Let cool.
Step 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.
Step 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.
Step 9
DO AHEAD:Nuts can be candied 2 weeks ahead. Store airtight at room temperature.
For filling and assembly:
Step 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.
Step 11
Top tart with maple almonds just before serving.
Step 12
DO AHEAD:Tart can be made 2 days ahead; cover and keep chilled. Bring to room temperature before serving.
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Reviews (7)
Back to TopAmazing recipe. Important to use excellent chocolate. I love Callebaut Belgian dark chocolate.
bankersusan
Atlanta
11/14/2018
WOW is this good! Perfect for chocolate lovers like my family. Good with or without the almonds.
franksanpietro
Memphis, TN
3/20/2017
This tart is delicious. The saltiness of the crust offsets the sweetness of the filling. Do use a very high quality chocolate (I used Valrhona Guanaja (70%)). I increased the amount of honey in the filling very slightly. I also put the nuts on the tart just before putting the tart in the refrigerator to set, rather than afterwards. That way, they adhered to the tart, rather than falling off of it. It worked perfectly.
laura_in_mn
2/15/2016
Amazing chocolate tart! Important to use good Belgian or other high quality chocolate to get a good flavor. I had trouble with the maple almonds, however, so next time I will use only chopped toasted almonds as topping.
BankerSusan
Atlanta, GA
11/9/2014
Crust tastes odd. Not enough balance sweet/bitter.
PField
Overland Park, KS
9/20/2014
meh. Crust was awful. filling was good but I've had so much better.
trovillion
2/23/2014
Delicious, and so easy. Just make sure to leave enough time for all the cooling, and use the very best chocolate and cocoa possible.
Laura_in_MN
2/15/2014