Almond Frangipane Tart baked in a chocolate almond crust is bursting with almond flavor. It’s creamy almond filling baked with a berry ripple for a truly mouth watering experience. Easy to make and naturally gluten free, before gluten free was a thing.
If you love almond, chocolate and berry together, this frangipane tart will take you to your happy place. It comes together easy, stores well in the fridge, and is the perfect lightly sweet dessert. Round, square or rectangle is your biggest decision.
What is an Almond Frangipane Tart?
Almond frangipane is a classic French almond cream filling. This creamy sweet almond filling is very easy to make. No “French” cooking or baking lessons needed. Just a simple recipe to follow and bowl to mix it in.
First, the almond chocolate crust.
The crust is simply almond flour, unsweetened cocoa powder, sugar and melted butter. It should feel like wet damp sand. Press this into a 9-inch round or square tart pan with a removable bottom. (If you do not have a removable bottom pan, it will bake just fine, but you need to serve it in the pan.) Bake the crust for 10 minutes and let cool.
If you want to make a larger tart for a crowd, click this link for the conversions for an 12 x 8 almond frangipane tart. (It’s my Han Solo pie, but the recipe for crust and filling are the same ingredients.) And here’s the link for the 12 x 8 tart pan.
After the crust has cooled, spread in the berry jam. I used seedless as to avoid texture freaks in my family (I being one of them).
Then prepare the almond frangipane filling and carefully spread it over the jam.
Top the filling with sliced almonds and bake for about 35 minutes.
Let the tart cool for about one hour at room temperature before removing from the tart pan.
Look at that beautiful thing. I love this tart for so many reasons; it’s a little break from heavy sweet desserts with a nod to berry lovers. The chocolate almond crust satisfies chocolate enthusiasts too. And, if I have not mentioned it before, THIS IS AN EASY DESSERT TO MAKE. If it’s too much almond, swap out the crust with a ready made pre-baked pastry crust. There are so many possibilities. Have fun making this French classic almond frangipane tart.
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Helpful products I use (used) for this tart:
9-inch Tart Pan with removable bottom. Available in 4, 9 and 11-inch sizes.
Rectangle Tart Pan 12 x 8 inches. Yes, with a removable bottom.
Almond Frangipane Tart, Berry Ripple, and Chocolate Almond Crust
Course: DessertCuisine: FrenchDifficulty: Easy8
servings20
minutes40
minutes10
minutesA moist, tender and creamy French almond filling, rippled with a layer of berry jam, topped with sliced almonds and baked in a chocolate almond crust.
Ingredients
- Almond Frangipane Filling
1/2 cup butter (salted)
1 cup powdered sugar
1 cup powdered sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1-1/2 cups almond flour
2 tablespoons cornstarch
1/2 cup seedless berry jam (optional)
- Chocolate Almond Tart Crust (9 or 10-inch tart pan)
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
Directions
- Chocolate Almond Crust
- Preheat oven to 375 F.
- Place almond flour, Dutch cocoa and sugar into a large bowl and stir thoroughly to combine.
- Melt the butter at 15-20 second intervals in a microwave safe bowl, 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 with a removable bottom. Press in corners, sides and bottom.
- Bake for 10 minutes @375 F. Remove from oven and let cool while preparing filling.
- Almond Frangipane Filling
- Preheat the oven to 350 F.
- If using optional berry jam, spread the jam on the bottom of the cooled baked chocolate crust.
- In a large microwave safe bowl, melt the butter at 15-20 second intervals until just melted, let cool 5 minutes if hot. Stir in the powdered sugar into the melted butter.
- Whisk in the eggs. Then whisk in the almond extract and vanilla extract.
- Add the almond flour and cornstarch and stir well until mixed through.
- Spread filling into prepared chocolate almond crust.
- Bake for 40 minutes @ 350 F. Let cool completely in refrigerator about 1 hour or so before adding glaze.
