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Easy Chocolate Almond Tart

Serves 6 to 8


    Remember to source organic, estate-grown chocolate whenever possible to get the biggest flavour and health benefits out of this sinfully simple dessert.


    Easy Chocolate Almond Tart


    • 6 ounces bittersweet chocolate, chopped into chunks
    • 3/4 cup (180 mL) sugar
    • 4 large eggs
    • 1 tsp (5 mL) lemon or orange zest, finely grated
    • 1 tsp (5 mL) vanilla extract
    • 2 cups + 2 Tbsp (510 mL) ground almonds, lightly toasted
    • 3/4 cup (180 mL) unsalted butter, melted
    • Icing sugar, for dusting



    Preheat oven to 375 F (190 C). Grease and line the bottom of a 9-in (23-cm) pie pan with parchment paper.


    Pulse chocolate chunks in a food processor with 1/4 cup (60 mL) sugar to grind finely but not melt. Whip remaining sugar with eggs, zest, and vanilla until pale and thick, about 5 minutes. Fold in chocolate, almonds, and melted butter just until combined. Pour into prepared pan and bake for 40 to 50 minutes, until a tester inserted in the centre of the cake comes out clean. Let cool completely in pan, then dust with icing sugar before slicing to serve.


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    This recipe is part of the Sweet Surrender collection.



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    Saffron Pasta with Lobster

    Saffron Pasta with Lobster

    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.