I was cleaning my kitchen cabinet and sorting through old cooking magazines when I saw this picture of a nutty chocolate tart at the back page. Nuts and chocolate….that will make me go nuts anytime!! I grabbed the magazine (I knew I will not be able to throw away any of these old recipes anyway!) and checked the ingredients. Lucky, lucky, lucky. Simple ingredients, simple directions. Perfect dessert…for me! And I didn’t even have to spend all day to do it.
As adapted from Cooking Light magazine
- 1 cup almonds coarsely chopped and toasted
- 1/4 tsp salt
- 6 tbs butter
- 4 oz bittersweet chocolate
- 1/2 cup flour ( I susbstituted almond flour and the resulting tart was not as ‘fudgy’ but more of a crumbly brownie texture)
- 3 tbs sifted Dutch process cocoa
- 6 tbs sugar ( I skipped this)
- 2 eggs
- 2 tbs golden syrup ( I used 2tbs honey instead)
- 3/4 tsp vanilla extract
- Preheat oven to 350F. Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.
- Combine chocolate and butter in the top of a double boiler. Cook over simmering water until chocolate is melted, stirring ocassionally. Remove from heat and set aside.
- In a bowl, combine flour, cocoa and salt stirring with a whisk. Set aside.
- Place egss in a large bowl. Beat with a mixer at medium speed for 2 minutes or until thick and pale. Gradually add sugar a tablespoon at a time, beating at medium speed 2 minutes or until sugar is dissolved. Add syrup and vanilla, beat at low speed until blended. Add chocolate mixture, beat 1 minute until blended.
- Add flour mixture and beat until just combined. Pour batter over nuts into the prepared pan and bake for 20 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs. Cool tart in pan for 20 minutes on wire rack.
- Invert onto a platter to serve.
Notes: Check the tart the last 5 minutes to make sure that it is still moist inside otherwise you will get a dry, crumbly tart.
LIFE IS TOO SHORT…………eat dessert first! –Jiji Cline