Chocolate Caramel-Almond Tart

Chocolate Caramel-Almond Tart
Photo by Scott Phillips


  • Lightly sweetened whipped cream or vanilla ice cream for serving (optional)
  • 2 oz. bittersweet chocolate, coarsely chopped
  • 1 recipe Basic Caramel
  • 1 oz. (2 Tbs.) unsalted butter
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into ½-inch pieces
  • ¾ cup blanched whole almonds
  • 4-½ oz. (1 cup) unbleached all-purpose flour; more for rolling the dough
  • + 8 more ingredients
    • ¼ tsp. table salt
    • ½ oz. (1 Tbs.) unsalted butter, cut into 3 pieces
    • Pinch of table salt
    • 3 Tbs. granulated sugar
    • ½ cup heavy cream
    • ½ tsp. pure vanilla extract
    • 1/3 cup heavy cream
    • 1 tsp. pure vanilla extract

Make the crust: Put the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the butter pieces and pulse until the mixture is the texture of coarse meal with some pea-size butter pieces, 5 to 7 one-second pulses. Sprinkle 2 Tbs. ice-cold water over the flour mixture an...

View full recipe at Fine Cooking


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