Chocolate Almond Tart Makes one 10-inch tart, serves 6 to 8 1/2 recipe Tart Dough (see recipe below) 3 eggs 3/4 cup packed brown sugar 1/2 cup dark corn syrup 2 tablespoons molasses 6 tablespoons unsalted butter, melted 2 teaspoons vanilla extract 1 teaspoon salt 2 teaspoons cinnamon 2 cups slivered almonds, toasted* 3/4 cup high quality semisweet chocolate, chopped Preheat oven to 325 degrees F. Roll out chilled Tart Dough to 1/8- to 1/4-inch thickness and line a 10-inch tart shell with a removable bottom with the dough. Let rest in refrigerator at least 15 minutes, then prick bottom and sides with a fork and bake empty shell 10 to 12 minutes. In a large bowl, whisk together eggs, brown sugar, corn syrup, molasses, butter, vanilla, salt, and cinnamon. Add almonds and chocolate and mix to coat evenly. Pour filling into pre-baked tart shell and return to oven, bake until center is set, 35 to 40 minutes. Set aside to cool on a rack. To serve, remove tart from tart pan and cut in wedges. Serve with whipped cream, crema, or crème fraiche. * To Toast Nuts: Spread nuts on a sheet pan and bake in a 350 degree F oven for 10 minutes or until lightly golden, shaking occasionally. Be careful not to burn. Tart Dough Makes 2 tart shells 8 tablespoons unsalted butter, softened 1 1/3 cups powdered sugar 1 egg 1 teaspoon salt 1 3/4 cup all-purpose flour Cream together butter and sugar until very light and fluffy. Add egg and salt and continue mixing until combined. Stir in flour with a large spoon, by hand, just until dough is formed. Wrap in plastic wrap and refrigerate 2 to 3 hours or overnight.

© 2009 Mary Sue Milliken and Susan Feniger.  All rights reserved.