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Chocolate Frangipane Tart

Chocolate Frangipane Tart

A two layer tart with a layer of almond frangipane and topped with a rich chocolate layer. It looks like a lot of ingredients but most are repeats.

Recipe by Macheesmo

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(2)

Prep Time: 1 hour

Total Time: 2 hours 30 minutes

Servings: 8 Tart Slices

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gluten-free-tart
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Ingredients

1 1/2 Cups All-Purpose Flour (crust)
1/2 Cup Powdered Sugar (crust)
1/2 Teaspoon Salt (crust)
9 Tablespoons Unsalted Butter (crust)
1 Egg Yolk (crust)
2 Tablespoons Cold water (crust)
6 Tablespoons Unsalted Butter (Frangipane)
2/3 Cups Sugar (Frangipane)
3/4 Cups Blanched, ground Almonds (Frangipane)
2 Tablespoons Flour (Frangipane)
1 Teaspoon Corn Starch (Frangipane)
1 Large Egg + 1 Egg white (Frangipane)
1 Teaspoon Vanilla Extract (Frangipane)
2 Teaspoon Almond Extract (Frangipane)
6 Ounces Bittersweet Chocolate (Choc)
1/2 Cup Cream (Choc)
1 Large Egg Yolk (Choc)
1 Large Egg (Choc)
2 Tablespoons Sugar (Choc)
1/2 Tablespoon Flour (Choc)
1/8 Teaspoon Cinnamon (Choc)
1 Pinch Salt (Choc)

Directions

1To prepare the crust, combine flour, salt, and powdered sugar in a food processor and pulse. Add cubed, very cold butter and process until butter is in small pieces. Then add egg yolk and two Teaspoons of ice water. Pulse a few times to combine. Try not to over mix. The dough won't ball up like some do.
2Press dough into a buttered tart pan with a removable bottom. Work slowly and be sure to get the dough evenly pressed up the edges. You probably won't need all the dough to finish lining the pan. Just be sure to get an even layer all pressed lightly all over the pan.
3Put the tart pan on a baking sheet (just so you don't accidentally hit the removable bottom) and freeze it for 30 minutes.
4Line the inside of the crust with a piece of foil that's been lightly buttered on the side that touches the crust. Press the foil tightly against the crust. Then bake this at 350 degrees for 25 minutes. Let crust cool on a wire rack.
5To make Frangipane, blanch almonds in salted water. After a minute in the water, drain and rub the shells under cold water. The shells of the almonds should rub off easily. Process the almonds until they are a fine meal.
6Combine butter and sugar for frangipane in a food processor. Process until well combined. Then add almond meal, flour, and cornstarch and pulse to combine. Then add eggs and combine until smooth. Finally, mix in vanilla and almond extract.
7Once your crust is cool, pour frangipane into crust and smooth it evenly. Then bake at 350 for 25 minutes. The frangipane should puff up nicely.
8Meanwhile, make chocolate layer by melting cream and chocolate together in a sauce pan over low heat. Once completely melted, remove from heat and let cool for a minute.
9Whisk other chocolate ingredients together in a medium bowl. Then whisk chocolate/cream mixture in with eggs. Work slowly and whisk it well until it's smooth.
10Pour chocolate mixture on top of Frangipane layer. Return to the 350 degree oven and bake for 20 minutes or until chocolate layer is lightly set.
11Remove and cool completely on a wire rack. Then remove tart from baking pan and set it on a bowl so the bottom pushes the tart up and out of the mold.
12Serve at room temperature with whipped cream if you want.