Skip to main content

Swiss Chocolate-Almond Tart

When using this crust recipe for other fillings, you can omit the almond extract.

Ingredients: 

Ingredient Set Name: 

Crust

Ingredients: 

Ingredient Line: 
1 egg white
Ingredient Line: 
¼ cup sugar
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
1 ½ cups firmly packed almond meal or almond flour
Ingredient Line: 
1 Tbs. cornstarch
Ingredient Line: 
1 Tbs. butter or margarine, melted
Ingredient Line: 
½ tsp. vanilla extract
Ingredient Line: 
¼ tsp. almond extract, optional

Ingredient Set Name: 

Filling

Ingredients: 

Ingredient Line: 
¼ cup slivered almonds
Ingredient Line: 
1 12-oz. can low-fat evaporated milk
Ingredient Line: 
½ cup light coconut milk
Ingredient Line: 
½ cup sugar
Ingredient Line: 
4 oz. semisweet chocolate, chopped
Ingredient Line: 
2 large eggs

Instructions: 

1. To make Crust: Beat egg white with electric mixer until pale and frothy. Beat in sugar and salt, then almond meal, cornstarch, butter, vanilla, and almond extract (if using). Chill 15 minutes. 2. Roll out dough on work surface dusted with cornstarch or between two pieces of wax paper or plastic wrap. Coat 9-inch pie pan with cooking spray. Press Crust into prepared pan, and trim edges. 3. Preheat oven to 350°F. Line Crust with foil or parchment paper, and fill with dried beans. Parbake Crust 8 minutes. 4. To make Filling: toast almond slivers on baking sheet in oven 5 minutes. 5. Bring evaporated milk, coconut milk, and sugar to a boil in saucepan. Place chopped chocolate in heat-proof bowl, pour milk mixture over top, and whisk until chocolate is melted. Return to saucepan, and return to a boil. 6. Whisk eggs in same heat-proof bowl. Whisk chocolate mixture into eggs. Pour hot chocolate mixture into Crust. Bake 10 minutes, or until Filling is set. Cool, then sprinkle with toasted almonds.

Nutrition Information: 

Calories: 
384
Protein: 
11 g
Total Fat: 
22 g
Saturated Fat: 
6 g
Carbohydrates: 
38 g
Cholesterol: 
58 mg
Sodium: 
172 mg
Fiber: 
3 g
Sugar: 
30 g
Yield: 
Serves 8

Comments on this Recipe

I just tried to make this tart, but it would NOT set up even after 45 minutes, instead of the 10 minutes the recipe calls for. Is there a mistake in the recipe as printed?

This is delicious, but the bake time is a mistake. I baked it for at least 40 minutes, taking it out of the oven when there was still a little wiggle. I took it to a group dinner and there were no leftovers.

I agree with the other comments. Came back to recipe to make sure I did not miss something. Just checked it at 10 minutes, and no where near done. MUST be a misprint.