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Chocolate Toasted Nut Tart (gluten- free)

Course Dessert

Ingredients

Crust

  • 1 1/2 cup almond flour
  • 1/4 cup sugar
  • 1 stick (1/2 cup) unsalted butter, cold and cut into small cubes
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1 tsp vanilla extract

Tart Filling

  • 1/2 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 3 tbsp unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/4 cups semisweet chocolate chips (use certified gluten-free)
  • 2 1/2 cups mixed toasted (and cooled) nuts — such as hazelnuts, almonds, pecans, walnuts, or pistachios, roughly chopped
  • Pinch of kosher salt

Instructions

Crust

  • Combine the almond flour, sugar, and salt in a food processor.
  • Add the cold butter and work it in until the mixture resembles coarse crumbs.
  • Stir in the egg yolk and vanilla. Mix until the dough just comes together — it should hold when pressed, but is stickier than with regular flour.
  • Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill for at least 30 minutes (up to overnight).

Pre-bake the crust

  • Preheat the oven to 350°F. Prick the crust lightly with a fork and line it with parchment paper.
  • Put crust on a rimmed baking sheet in case of seepage. Fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake another 10 minutes until lightly golden. Let cool slightly while preparing the filling.

Tart Filling

  • In a large bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and almond extract. Stir in the chocolate chips and chopped nuts until well combined.
  • Pour into the warm crust and spread evenly.

Bake

  • Bake until the filling is set and puffed slightly — about 45 to 50 minutes. The center should jiggle just a bit.

Cool And Serve

  • Let the tart cool completely in the pan before removing the ring. Sprinkle with a touch of sea salt on top. Serve small wedges (it's rich) at room temperature with a scoop of French Vanilla Ice Cream and a sprinkle of a few toasted nuts on top.