chocolate almond torte
Every time I am invited to a party everyone asks me to bring this dessert. It is a little time consuming but it looks beautiful and tastes EVEN BETTER! I like the fact that every time I make it looks different the fruit on the top is a great way to use the wonderful fresh fruit that's in season. If you think this dessert is only for adults.. think again KIDS LOVE IT! And that is a picture of a torte I made. It's easier to make than you think!
prep time
1 Hr 15 Min
cook time
15 Min
method
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yield
12-14 serving(s)
Ingredients
- 4 ounces semi sweet chocolate
- 1/2 cup slivered almonds
- 1/2 cup cold butter cut up
- 1 - egg
- 1/2 cup powered sugar
- 1/2 cup all purpose flour
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- FILLING
- 1/2 cup butter softened
- 1 - egg
- 3 tablespoons heavy whipping cream
- 1/2 cup powdered sugar
- 4 ounces semi sweet chocolate
- 1 teaspoon vanilla extract
- TOPPING
- - strawberries, blueberries, kiwi, rasperries, blackberries
- - apricot, or peach jam
- - cheese cloth
How To Make chocolate almond torte
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Step 1Crust: Place broken chocolate pieces, sugar and almonds into a food processor or blender. Process for about 20 to 25 seconds until the mix is like powder. Then add flour, butter and salt. Process 15 to 20 pulses or until butter is in very fine pieces. Add egg and vanilla and pulse about 15 times until mixture sticks together when pinched with fingers. Place the mixture on plastic wrap and need a few times to bring dough together to form a ball. Place the dough into a 10 1/2 in. flat tart pan with 1" fluted sides. The dough will be very sticky, I have found that using a small icing knife that is slightly wet makes the job easier. Bake at 350 degrees for 15 to 18 minutes until shell springs back when touched. Cool and remove outside rind of pan. Crust may be made a day ahead if you wish.
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Step 2Filling: In a small mixer bowl, beat butter with sugar and egg until light and fluffy. Melt broken chocolate in a double boiler or microwave. Add warm chocolate to creamed mixture and beat well. Mix in cream and vanilla, beating until thick and creamy. Spread evenly over crust.
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Step 3While the filling is still soft, arrange the fruit on the top. Every time I make this tart it is different. Depending on what is in season and what looks pretty. Here is where you get to use your imagination.
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Step 4Take apricot or peach jam or preserves and strain through a cheese cloth. Then glaze the top with a pastry brush. Chill about 2 hours and let stand 30 minutes at room temperature before serving. Enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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