Cinnamon-Almond-Chocolate Tart

The sweet, pungent flavor of cinnamon pairs well with chocolate in this impressive-looking tart.

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  • prep time 15 min
  • total time 1 hr 35 min
  • ingredients 14
  • servings 8
 

Ingredients

Almond Crust

1
cup all-purpose flour
2
tablespoons sugar
1
cup slivered almonds
1/2
cup butter or margarine, softened
1
egg

Filling

1/2
cup sugar
1
teaspoon ground cinnamon
1
tablespoon corn syrup
1/8
teaspoon almond extract
3
eggs
3
oz semisweet baking chocolate, melted, cooled
6
tablespoons butter or margarine, melted

Garnish, if desired

Whipped cream
Additional ground cinnamon

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In food processor or blender, place flour, 2 tablespoons sugar and the almonds. Cover; process until almonds are finely chopped. Add 1/2 cup butter and egg. Cover; process until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom.
  • 2 Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.
  • 3 Meanwhile, in medium bowl, beat 1/2 cup sugar, 1 teaspoon cinnamon, the corn syrup, almond extract and 3 eggs with wire whisk until smooth. Stir in chocolate and 6 tablespoons butter.
  • 4 Pour filling into hot crust. Bake 18 to 24 minutes or until almost set in center. Cool on cooling rack at least 30 minutes before serving.
  • 5 Remove side of pan. Serve tart topped with whipped cream; sprinkle with additional cinnamon. Store covered in refrigerator.
  • 1 Heat oven to 350°F. In food processor or blender, place flour, 2 tablespoons sugar and the almonds. Cover; process until almonds are finely chopped. Add 1/2 cup butter and egg. Cover; process until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom.
  • 2 Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.
  • 3 Meanwhile, in medium bowl, beat 1/2 cup sugar, 1 teaspoon cinnamon, the corn syrup, almond extract and 3 eggs with wire whisk until smooth. Stir in chocolate and 6 tablespoons butter.
  • 4 Pour filling into hot crust. Bake 18 to 24 minutes or until almost set in center. Cool on cooling rack at least 30 minutes before serving.
  • 5 Remove side of pan. Serve tart topped with whipped cream; sprinkle with additional cinnamon. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Serve this delicious tart with a scoop of cinnamon ice cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
16g,
16%
Trans Fat
1g
1%
),
Cholesterol
160mg
160%;
Sodium
180mg
180%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
23g
23%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.