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Chocolate-Almond Tart with Fleur De Sel


Hello All!  And welcome back to Food ~ Flavor ~ Fun.

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There’s good, there’s easy and then there’s good and easy.  This fancy chocolate tart recipe is on the easy side and your family or guests will be overjoyed at how much time and care it must have taken to make this dessert.  Don’t tell them our little seceret.  You’ll need to find the pre-made puffed pastery at your local market.  I love this stuff!  It saves a lot of time and frankly risk in making these kinds of desserts.  You can depend on the puff pastery doing what you expect.  The Fleur De Sel is a specific brand of very good sea salt.  In fact, it will soon be coming to the gourmet shop.  Don’t substitute any other kind of salt.  It will be too salty.  I made that mistake brining a turkey once and ruined it.  I’ve learned my lesson.  When a recipe says sea salt, that’s what you use.  If you like chocolate, this one is for you.  My sone is going to love this one for sure.

Chocolate-Almond Tart with Fleur De Sel


  • 1 box store bought puff pastery, thawed
  • 1 large egg, beaten
  • sanding sugar or granulated sugar
  • 1 1/2 ounces bittersweet chocolate  (preferably 61% cacao), coarsely chopped
  • honey for drizzling
  • sea salt (preferably Fleur De Sel), for sprinkling
  • 2 tablespoons whole raw almonds, toasted and coarsly chopped


Unfold the dough on a parchment-lined, rimmed baking sheet.  Trim edges if needed to form a 10-inch square.  Fold each edge to make a 1-inch border.

Pierce the center of the shell all over with a fork.  Brush the edges with beaten egg and sprinkle with sanding sugar.  Refridgerate or freeze until firm, about 30 mintes.

Preheat oven to 400°F.  Bake until pastery is puffed and golden brown, 15 to 20 minutes.  Using a spatula, press down the center of the middle of the shell leaving the border puffy.  Cover the center evenly with the chocolate.  Drizzle with honey and sprinkle with the sea salt.  Return to the oven and bake just enough for the chocolate to melt, about 2 minutes more.  Sprinkle with the almonds and cut into 4-inch squares.  Makes 4 servings.


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Bye for now!

Categories : Drinks and Desserts

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