This chocolate almond tart is the epitome of elegance—a buttery, crisp pastry crust filled with a rich, silky chocolate ganache and topped with toasted almond slices. It’s the kind of dessert that looks like it came from a fancy French patisserie, but is surprisingly simple to make at home.
The combination of deep, dark chocolate and nutty almonds is absolutely irresistible. Perfect for dinner parties, holidays, or any time you want to impress, this tart is pure indulgence.
Toast the Almonds
Preheat your oven to 350°F (175°C). Spread the sliced almonds on a baking sheet and toast for 3-5 minutes until lightly golden and fragrant. Watch carefully—they burn quickly. Set aside to cool.
Make the Tart Crust
In a food processor, pulse the flour, powdered sugar, and salt to combine. Add the cold butter cubes and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse until the dough just begins to come together.
If it seems dry, add cold water 1 teaspoon at a time. Turn the dough out onto a work surface, gently bring together into a disk, wrap in plastic, and refrigerate for at least 2 hours.
Roll and Blind Bake the Crust
On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛ inch thick. Gently transfer to a 9-inch tart pan with a removable bottom, pressing into the edges. Trim excess dough.
Prick the bottom all over with a fork. Freeze for 30 minutes. Preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights. Bake for 20 minutes, remove weights and parchment, and bake another 5-7 minutes until golden and dry. Cool completely on a wire rack.
Make the Chocolate Ganache
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until just simmering (bubbles around the edges).
Pour the hot cream over the chocolate. Let sit for 2 minutes, then whisk gently until smooth and glossy. Whisk in the softened butter, vanilla, and salt until fully incorporated.
Assemble the Tart
Pour the chocolate ganache into the cooled tart crust, spreading evenly with an offset spatula.
Add Almonds
Immediately sprinkle the toasted sliced almonds evenly over the ganache, pressing gently so they adhere.
Set
Let the tart sit at room temperature for 30-60 minutes until the ganache is set, then refrigerate for at least 2 hours until firm.
Serve
Remove the tart from the pan by gently pushing up the removable bottom. Transfer to a serving plate. Sprinkle with flaky sea salt and a dusting of cocoa powder if desired. Slice with a sharp knife dipped in hot water and wiped dry for clean slices.
Pro-Tips for Chocolate Almond Tart Perfection
- Use High-Quality Chocolate: The flavor of this tart depends entirely on the chocolate. Use the best you can find.
- Toast the Almonds: Toasting brings out their nutty flavor and adds crunch.
- Blind Bake the Crust Properly: A fully baked crust is essential for preventing sogginess.
- Don’t Overwork the Dough: Handle the pastry gently for a tender crust.
- Ganache Consistency: Pour the ganache while it’s still warm and pourable for a smooth, even surface.
- Add Almonds Immediately: Sprinkle the almonds on while the ganache is still wet so they stick.
- Let It Set: Chilling allows the ganache to firm up for clean, beautiful slices.
- Flaky Salt Finish: Don’t skip the flaky sea salt—it balances the sweetness and elevates the chocolate.
This Decadent Chocolate Almond Tart is rich, nutty, and absolutely elegant.
