I absolutely adore this recipe because it combines the rich, indulgent taste of chocolate with the freshness of blackberries, creating a perfect balance for my sweet tooth. Plus, the use of almond flour caters to my gluten-free lifestyle without sacrificing flavor or texture, making it a go-to treat for any occasion!
My Chocolate Almond Tart with Blackberries has a flawless balance of flavors. I use 1 and 1/2 cups of almond flour and 1/4 cup of cocoa powder in this tart, and I find the combination of these two ingredients to be an excellent expression of the nutty richness of almonds and the deep, satisfying taste of chocolate.
Meanwhile, the presence of fresh blackberries in this dessert adds a refreshing burst of flavor, making the tart feel even more indulgent and yet, at the same time, nutritious.
Ingredients
Almond Flour:
High in protein and healthy fats, free of gluten.
Unsweetened Cocoa Powder:
Delivers a rich chocolate taste and is extremely high in antioxidants.
Granulated Sugar:
Sweetness is added; the bitterness of the cocoa is balanced.
Semi-Sweet Chocolate Chips:
Provides a sweet chocolate flavor and a silky mouthfeel.
Fresh Blackberries:
Provides a tangy taste, abundant in vitamin C and fiber.
Ingredient Quantities
- 1 and 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup fresh blackberries, plus extra for garnish
- 1 tbsp sliced almonds, for topping
Instructions
1. Set your oven to 350°F (175°C) to warm up. Use a 9-inch tart pan with a removable bottom, grease it, and then prepare to bake.
2. In a bowl of medium size, combine the almond flour, cocoa powder, granulated sugar, and salt. Mix well to combine.
3. Include the melted butter, egg, and vanilla extract with the dry ingredients. Stir until a dough forms and is evenly combined.
4. Evenly press the dough into the bottom and up the sides of the prepared tart pan.
5. Puffing up is prevented when the crust’s underside is pierced with a fork. About 15 minutes in a 350-degree oven sets the crust and gives it just enough color to ensure a good flavor from the baked crust. Removing the crust from the oven when it looks like this will ensure a delicious flavor. It is critical that the crust be cool when chocolate and cream are layered in.
6. At the same time, warm the heavy cream in a small saucepan over medium heat until it starts to bubble. Take it off the heat and then pour it over the semi-sweet chocolate chips, which should be in a medium bowl.
7. Let the chocolate and cream mixture rest for a couple of minutes, then stir it until the chocolate is completely melted and the mixture is smooth.
8. Spread the cooled chocolate ganache evenly into the tart crust.
9. Place the fresh blackberries atop the chocolate ganache. Dust sliced almonds over the top to serve as a garnish.
10. Refrigerate the tart for a minimum of 1 hour or until the chocolate has set. Serve with a few extra blackberries on top for decoration if you like.
Equipment Needed
1. Oven
2. 9-inch tart pan with removable bottom
3. Cooking spray or butter for greasing
4. Medium mixing bowl
5. Small saucepan
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Fork
10. Knife (for slicing almonds, if not pre-sliced)
11. Refrigerator
FAQ
- Can I use regular flour instead of almond flour?This tart has a nutty flavor and a certain texture because it contains almond flour. You can use regular flour instead, but be prepared for a slight change in texture and taste, as well as an almost certain increase in the amount of saturated fat, since most regular flours are made with or contain some form of fat, while almond flour doesn’t.
- Is there a substitute for the heavy cream?Coconut cream can serve as a dairy-free substitute while keeping the chocolate ganache rich.
- What can I use instead of semi-sweet chocolate chips?Substituting with dark chocolate chips offers a richer flavor, while using milk chocolate chips provides a milder taste.
- How should I store the tart?Keep the tart fresh for as long as 3 days by tightly covering it and placing it in the refrigerator.
- Can I make the tart ahead of time?Certainly! The tart can indeed be prepared a day in advance. Fresh blackberries and almonds should wait to be added until just before serving, which is best for texture.
- Is it possible to freeze the tart?The tart may be frozen, wrapped securely, for as long as one month. It should be thawed in the refrigerator before being served.
- Can I use frozen blackberries instead of fresh?Using fresh blackberries is best, but if you’re using frozen, allow them to thaw and drain thoroughly to avoid excess moisture in the tart.
Substitutions and Variations
You can use hazelnut flour instead of almond flour for a different nutty flavor.
Coconut sugar is a good alternative for granulated sugar when you’re looking to use a refined sugar substitute.
If you lack unsalted butter, there is the option of using coconut oil for a dairy-free alternative.
Substitute dark chocolate chips for the semi-sweet chocolate chips for a more flavorful experience.
You can use raspberries as an alternative if fresh blackberries aren’t available.
Pro Tips
1. Chill the Dough: After mixing the dough, consider chilling it in the refrigerator for about 15-20 minutes before pressing it into the tart pan. This helps to firm up the butter, making it easier to handle and resulting in a flakier crust.
2. Blind Bake with Weights: To prevent the tart crust from puffing up excessively, line the crust with parchment paper and fill it with pie weights or dried beans during the prebaking step. This helps keep the crust flat and prevents air pockets.
3. Use a Fine Mesh Sieve for Cocoa Powder: Sift the cocoa powder before mixing it with the other dry ingredients to break up any lumps and ensure an even distribution of cocoa throughout the crust.
4. Opt for High-Quality Chocolate: Since the chocolate ganache is a key component of the tart, using high-quality chocolate chips or chopped chocolate bars can greatly enhance the flavor and texture.
5. Enhance the Ganache Flavor: Add a pinch of salt or a few drops of almond extract to the chocolate ganache for added depth of flavor. This subtly enhances the chocolate and complements the other ingredients.
Chocolate Almond Tart With Blackberries Recipe
My favorite Chocolate Almond Tart With Blackberries Recipe
Equipment Needed:
1. Oven
2. 9-inch tart pan with removable bottom
3. Cooking spray or butter for greasing
4. Medium mixing bowl
5. Small saucepan
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Fork
10. Knife (for slicing almonds, if not pre-sliced)
11. Refrigerator
Ingredients:
- 1 and 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup fresh blackberries, plus extra for garnish
- 1 tbsp sliced almonds, for topping
Instructions:
1. Set your oven to 350°F (175°C) to warm up. Use a 9-inch tart pan with a removable bottom, grease it, and then prepare to bake.
2. In a bowl of medium size, combine the almond flour, cocoa powder, granulated sugar, and salt. Mix well to combine.
3. Include the melted butter, egg, and vanilla extract with the dry ingredients. Stir until a dough forms and is evenly combined.
4. Evenly press the dough into the bottom and up the sides of the prepared tart pan.
5. Puffing up is prevented when the crust’s underside is pierced with a fork. About 15 minutes in a 350-degree oven sets the crust and gives it just enough color to ensure a good flavor from the baked crust. Removing the crust from the oven when it looks like this will ensure a delicious flavor. It is critical that the crust be cool when chocolate and cream are layered in.
6. At the same time, warm the heavy cream in a small saucepan over medium heat until it starts to bubble. Take it off the heat and then pour it over the semi-sweet chocolate chips, which should be in a medium bowl.
7. Let the chocolate and cream mixture rest for a couple of minutes, then stir it until the chocolate is completely melted and the mixture is smooth.
8. Spread the cooled chocolate ganache evenly into the tart crust.
9. Place the fresh blackberries atop the chocolate ganache. Dust sliced almonds over the top to serve as a garnish.
10. Refrigerate the tart for a minimum of 1 hour or until the chocolate has set. Serve with a few extra blackberries on top for decoration if you like.
