FROM THE CLEAR SYNC KITCHEN / dessert
Dark Chocolate Almond Tart
Crisp almond crust with glossy bittersweet chocolate filling
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The ingredients
Listed major allergens: Milk, Egg, Wheat, Tree nuts. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Pulse flour, almond flour, powdered sugar, and 0.25 tsp fine salt. Add cold butter and pulse to coarse crumbs.
- 02
Whisk egg yolk with 1 tbsp of the measured ice water; pulse into the crumbs. Add the remaining water only as needed for a dough that holds together.
- 03
Press evenly into the tart pan, prick the base with a fork and chill for 20 minutes.
- 04
Heat oven to 350°F. Prick crust, line with parchment and weights, and bake 18 minutes. Remove weights and bake 10 to 12 minutes more until golden and fully dry.
- 05
Heat cream until steaming, pour over chocolate, rest 2 minutes, then stir smooth with softened butter, vanilla, and remaining 0.25 tsp fine salt.
- 06
Pour filling into the baked crust. After 15 minutes, scatter the toasted almonds on top.
- 07
Allow 1 hour total cooling, then refrigerate at least 3 hours until firm. Cool fully before unmolding.
- 08
Sprinkle with flaky sea salt before serving in thin slices.
Slice with a hot dry knife and finish with flaky salt for shine and crunch.
Make tomorrow easier
Cover and refrigerate for up to 4 days. Let stand 20 minutes before slicing for a softer texture. Sample recipe; not kitchen-tested. Keep perishable components covered and refrigerated; follow the recipe’s shorter storage limits. Keep frozen components frozen until serving. Do not leave perishable foods at room temperature longer than 2 hours (1 hour above 90°F). Food storage guidance.
An occasional treat. Enjoy the portion that fits your day; this dessert is not a biomarker-targeted or automatically healthy choice.
Educational recipe concept. No personal nutrition or medical review is implied.