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Chocolate Almond Tart Recipe
|Flour||1⁄4 Cup (4 tbs), sifted|
|Granulated sugar||2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Baking chocolate||1 Ounce, melted|
|Almonds||1⁄2 Cup (8 tbs), slivered|
|Brandy flavoring||2 Teaspoon|
Serving size: Complete recipe
Calories 1486 Calories from Fat 842
% Daily Value*
Total Fat 98 g150.5%
Saturated Fat 30.9 g154.4%
Trans Fat 0 g
Cholesterol 294.8 mg
Sodium 259.7 mg10.8%
Total Carbohydrates 139 g46.3%
Dietary Fiber 14.4 g57.6%
Sugars 88.5 g
Protein 32 g64.3%
Vitamin A 40.5% Vitamin C 1.6%
Calcium 36.2% Iron 56.9%
*Based on a 2000 Calorie diet
With a steel blade or knife work into a mixture like cornmeal.
Add vanilla extract and enough water to make a soft dough.
Press dough evenly into a 9 inch (23 cm) false-bottom tart pan.
Chill in refrigerator for 45 minutes.
Cover the chilled dough with aluminum foil and fill with dried beans or pie weights.
Bake in the lower part of a 400°F (200°C) oven for 8 minutes.
Remove foil and beans and bake the crust for 5 minutes longer.
Remove from oven.
Combine filling ingredients and beat well.
Pour into partially baked shell.
Set on the middle rack of the oven and bake for 20 to 30 minutes, until filling is set and a knife inserted in center comes out clean.
Cool before serving.