Cinnamon-Almond-Chocolate Tart

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

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

Directions

  1. 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. 2 Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.
  3. 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. 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. 5 Remove side of pan. Serve tart topped with whipped cream; sprinkle with additional cinnamon. Store covered in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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