Cranberry Streusel Chocolate Almond Tart
Servings 8
Ingredients
Chocolate crust
- 3 tablespoons cocoa powder (18 grams)
- 1 ¾ cups all-purpose flour (228 grams)
- ½ cup powdered sugar (60 grams)
- ¼ teaspoon salt
- ¾ cup butter, cut into small chunks (170 grams)
- 1 large egg yolk
- 3-4 tablespoons heavy cream
Almond chocolate streusel
- 6 tablespoons butter, cut into small chunks (85 grams)
- ½ cup all-purpose flour (65 grams)
- ⅓ cup superfine almond flour (37 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup sliced almonds (55 grams)
- ½ cup semi-sweet chocolate chips (90 grams)
Almond cream filling
- ¾ cup powdered sugar (90 grams)
- ½ cup butter, softened at room temperature (113 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cups superfine almond flour (130 grams)
Remaining ingredients
- 2 cups cranberries (200 grams)
Instructions
- Preheat oven to 325 degrees F.
- Make the chocolate crust. Pulse together in a food processor the cocoa powder with flour, powdered sugar, salt, and butter in a food processor until the butter is cut into small chunks. Add the egg yolk and heavy cream one tablespoon at a time until the dough starts to come together. Alternatively, make the dough by hand using a pastry cutter. Shape the dough into a disc, wrap in plastic wrap, and chill in the fridge for 1 hour or overnight.
- Remove the dough from the fridge. Lightly dust a clean work counter with flour and roll out the dough until it's ¼ inch thick. Transfer the dough to a tart pan and trim off the excess. Place parchment paper on top of the crust and top with pie baking weights. Bake the crust for 15 minutes. Remove the weights and paper and bake for another 5 minutes. Let cool completely.
- Increase the oven temperature to 350 degrees F.
- Meanwhile, make the almond chocolate streusel. Combine the butter, all-purpose flour, almond flour, and sugar until the butter is well incorporated into the mixture. The mixture should be crumbly and be the size of small peas. Add the almonds and chocolate chips, stirring to combine. Set aside.
- Make the almond cream filling. Beat together the powdered sugar and softened butter in a stand mixer with a paddle attachment until light and creamy, about 2-3 minutes. Add the eggs one at a time until well combined. Add the vanilla and almond extract and stir to combine. Add the almond flour and mix until smooth and creamy.
- Fill the chocolate crust with the almond cream in an even layer. Top the almond cream with the cranberries and sprinkle the streusel on top. Bake the tart for 35-40 minutes or until the top is lightly golden brown. Remove from the oven and cool completely. Slice and serve.
Video
Notes
The chocolate crust can be prepared the day before and chilled in the refridgerator overnight.
