Chocolate almond tart with raspberry

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5 from 2 votes

Chocolate almond tart with raspberry

Sweet raspberries in a tasty chocolate almond filling, these individual tarts are such a delicious combination.

Prep Time50

Cook Time45

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Calories: 863kcal

Author: Caroline's Cooking

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Ingredients

For the pastry

¾ cup all purpose flour 105g plain flour
1 tablespoon confectioners sugar icing sugar (or a little more to taste)
1 tablespoon unsweetened cocoa powder
¼ teaspoon salt
2 tablespoon unsalted butter 30g
1 egg yolk
2 tablespoon cold water approx

For the filling

2 tablespoon unsalted butter 30g
1 oz dark chocolate 25g
¾ cup almond flour 75g ground almonds
3 tablespoon sugar
1 egg
¼ teaspoon ground cardamom (optional)
½ teaspoon vanilla
2 oz raspberries 55g, approx

Instructions

First, make the pastry by mixing the dry ingredients (flour, sugar, cocoa powder and salt) in a food processor then add the butter and pulse until you get a fine breadcrumb texture. Add the egg yolk, pulse again to mix then add a little water gradually and pulse so that the dough comes together in large clumps.
Bring the dough together into a ball and wrap in plastic wrap/cling film and refrigerate for 30 minutes - this helps to avoid the pastry shrinking when you bake it.
While the pastry is cooling, make the filling by melting the butter in a small pan until just starting to smell nutty and light brown in color. Remove form the heat and melt the chocolate with the residual heat from the pan and allow to cool slightly.
In a small bowl, mix the almond flour, sugar, cardamon, egg and vanilla. Add the butter-chocolate mixture and mix well. Alternatively, you can just add the almond flour etc to the chocolate-butter mixture once it is lukewarm.
Once pastry has almost finished cooling time, preheat the oven to 375F/190C.
Roll out the pastry to around ⅛in/2-3mm thick and line 4 small tart moulds. Blind bake the pastry (by lining with parchment paper and filling with baking beans) for 15 mins until starting to dry.
Remove the parchment paper and beans, allow the pastry to cool slightly then put some of the filling in each and spread carefully across the bottom. Press some raspberries, open side down into the filling (as many as you like, but around 6 per tart works well) then bake for around 30 minutes until the filling looks like it is fairly dry and feels springy-firm rather than soft. Serve warm or cold. You can chill and keep any leftover in the fridge for a day or two.

Video

Notes

I used 2 ¾in (7cm) tart/mini quiche moulds for this. You will likely have a little leftover pastry but ensures they are lined evenly.

See notes above that you can sweeten the pastry a little more, if you prefer, or use plain pastry (I have done so in the last and it worked well too).

Nutrition