Chocolate and Almond Tart Recipe UK
Rated 5.0 stars by 1 users
Category
Nuts
Servings
10
Prep Time
30 minutes
Cook Time
45 minutes
Calories
450
This Chocolate and Almond Tart is a beautiful dessert that brings together a crisp, buttery pastry case, a soft and nutty almond frangipane filling, and a glossy layer of rich Whitakers dark chocolate ganache.
It’s an impressive centrepiece for dinner parties, Sunday lunches, or any gathering where you want to treat your guests to something special.
The combination of crunchy almonds and velvety chocolate creates a perfect balance of textures and flavours, making every bite a delight.
Simple to make yet elegant in presentation, this tart is sure to become a favourite for both casual and festive occasions.
Ingredients
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200g plain flour
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100g cold unsalted butter, cubed
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50g icing sugar
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1 medium egg yolk
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2–3 tbsp cold water
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100g unsalted butter, softened
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100g caster sugar
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2 medium eggs
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100g ground almonds
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1 tsp almond extract
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1 tbsp plain flour
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150g Whitakers dark chocolate
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150ml double cream
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25g unsalted butter
For the sweet pastry:
For the almond filling:
For the chocolate ganache:
Directions
Make the pastry:
In a bowl, rub the flour and butter together until it resembles breadcrumbs.
Stir in the icing sugar.
Add the egg yolk and cold water, mixing until it forms a dough.
Wrap in cling film and chill in the fridge for 30 minutes.
Blind bake the tart case:
Preheat oven to 180°C (fan 160°C) / Gas 4.
Roll out the pastry on a floured surface and line a 23cm loose-bottomed tart tin.
Prick the base with a fork.
Line with baking paper and fill with baking beans or rice.
Bake for 15 minutes, remove beans and paper, and bake for 5 more minutes until golden.
Let cool slightly.
Make the almond filling:
Cream butter and sugar together until light and fluffy.
Beat in eggs one at a time.
Stir in ground almonds, almond extract and flour until just combined.
Spoon into the tart shell and smooth the top.
Bake for 20–25 minutes or until golden and set.
Allow to cool completely.
Prepare the ganache:
Heat the cream in a small pan until just below boiling.
Remove from heat and stir in chopped chocolate and butter.
Let sit for 2 minutes, then stir until glossy and smooth.
Pour over the cooled almond layer and smooth evenly.
Chill for 1 hour until set.
Recipe Notes
More Tasty Recipes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious portions of almond tart.
Calories per serving: 450 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade almond tart.
Serving Suggestions and Pairings
Garnish the Chocolate and Almond Tart with flaked almonds, a dusting of cocoa powder, or fresh raspberries for a pop of colour and flavour.
Serve with a dollop of crème fraiche or a scoop of vanilla ice cream to complement the rich chocolate and nutty almond layers.
Pair it with a strong espresso or cappuccino to balance the sweetness, or enjoy with a glass of dessert wine like a late-harvest Riesling for a luxurious touch.
This tart is perfect as the star of a dessert platter at dinner parties or as a refined finish to a Sunday lunch.
How to Store Your Homemade Chocolate and Almond Tart
Store your Chocolate and Almond Tart in an airtight container in the fridge, where it will keep for up to 3 days.
To maintain the best texture, bring it to room temperature before serving.
For longer storage, wrap the tart tightly in cling film and place it in a freezer-safe container; it can be frozen for up to 1 month.
Thaw in the fridge overnight and let it sit at room temperature for about 30 minutes before enjoying to restore its crisp pastry and smooth ganache.
Ensure the ganache is fully set before storing to avoid smudging.
