Chocolate-on-Chocolate Tart with Maple Almonds
Chocolate-on-Chocolate Tart with Maple Almonds is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pulse cocoa powder, sugar, salt, and 1 1/4 cups flour in a food processor to combine.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse cocoa powder, sugar, salt, and 1 1/4 cups flour in a food processor to combine.
Add butter; pulse until mixture resembles coarse meal.
Beat egg yolk and 3 tablespoons ice water in a small bowl; add to flour mixture and pulse until dough just comes together.
Form into a 3/4"-thick disk, wrap tightly in plastic, and chill until firm, at least 2 hours.
Preheat oven to 350°F.
Roll out dough on a lightly floured surface to a 12" round.
Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan.
Trim dough, leaving about a 1" overhang.
Fold in overhang; press to adhere.
Prick bottom with a fork.
Chill in freezer 15 minutes.
Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang.
Fill with pie weights or dried beans.
Place on a rimmed baking sheet and bake until crust is dry around the edges, about 30 minutes.
Remove parchment and weights and bake until crust is firm and looks dry all over, 5–10 minutes longer.
Transfer pan to a wire rack and let crust cool.
DO AHEAD: Dough can be made 2 days ahead; keep chilled.
Crust can be baked 1 day ahead; store tightly wrapped at room temperature.
Preheat oven to 350°F.
Toast almonds on a rimmed baking sheet, stirring occasionally, until slightly darkened, 6–8 minutes.
Bring almonds, maple sugar, maple syrup, salt, and 1/4 cup water to a boil in a medium saucepan.
Reduce heat and cook, stirring often, until mixture turns mahogany, about 5 minutes.
Remove pot from heat and stir vigorously until almonds are coated with crystallized sugar (they will look sandy).
Spread out on a parchment-lined baking sheet; let cool, then coarsely chop.
DO AHEAD: Nuts can be candied 2 weeks ahead.
Store airtight at room temperature.
Combine chocolate and butter in a large heatproof bowl.
Bring cream, honey, and salt to a boil in a small saucepan, whisking to dissolve honey.
Pour cream mixture over chocolate mixture; let stand 2 minutes.
Whisk until chocolate is melted and mixture is smooth.
Pour filling into crust and chill until set, at least 4 hours.
Top tart with maple almonds just before serving.
DO AHEAD: Tart can be made 2 days ahead; cover and keep chilled.
Bring to room temperature before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.