Almond Chocolate Crust

Almond Chocolate Crust; chocolate, sugar and butter and that’s it! Simple to create and simply delicious! This is the perfect crust for any filling that pairs well with almonds and chocolate.

The recipe is enough for one 9-inch or 10-inch tart pan. Instructions below include amounts for a 9-inch pie plate that is is about 1-1/2 inches deep.

This is a crumb crust, so cream fillings are divine too. Anything you would put in a chocolate crumb crust. Below is Almond Frangipane with Berry Ripple.

Along with the crust being naturally gluten-free (for those of you who need that). Note: Almond flour (ground almonds) is drier, as to oil content, than other nuts. So, don’t be tempted to cut back on the butter in the crust. And, as for the sugar content, it is needed for the unsweetened cocoa as well.

Above is Chocolate Fig Tart, it was originally made with a vegan crust, but as I am not vegan myself, I tried it with this crust. As expected, delicious!

Mocha Cream Pie is another favorite that would definitely be a worthy of Almond Chocolate Crust. (Please excuse the old picture, I was still “learning” back in the day.)

Almond Chocolate Tart Crust

Recipe by Portlandia Pie LadyCourse: Uncategorized

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Almond Chocolate Crust: 5 ingredients, simple & decadently delicious, great for tarts or pies. Your biggest decision is choosing the filling.

Ingredients

• Tart Pan Size (9 or 10-inch)

• 1-3/4 cup almond flour

• 1/4 cup unsweetened dutch cocoa powder

• 6 tablespoons granulated sugar

• 6 tablespoons butter, melted and cooled

• 1 teaspoon vanilla

• Pie Plate Size (9-inch regular pie plate)

• 2-1/4 cups almond flour

• 6 tablespoons unsweetened dutch cocoa powder

• 1/2 cup granulated sugar

• 1/2 cup butter, melted (4 oz or 1 stick)

• 1-1/2 teaspoons vanilla

Directions

• Preheat oven to 375 F.
• Place almond flour, dutch cocoa and sugar into a large bowl and stir thoroughly to combine.
• In a separate microwave safe bowl, melt the butter at 15-20 second intervals, just until barely melted and not too hot.  Use a fork and stir the melted butter into the almond chocolate mixture.  Stir in the vanilla.
• Place the chocolate almond dough into a 9-inch or 10-inch tart pan (or 9-inch pie plate if using) . Press in corners, sides and bottom with a measuring cup or custard cup. 
• Bake for 10 minutes at 375 F. Remove from oven and let cool while preparing filling of choice.