Swiss Chocolate Almond Tarte
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 458.3
- Total Fat: 26.8 g
- Cholesterol: 27.4 mg
- Sodium: 35.2 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 3.0 g
- Protein: 7.9 g
View full nutritional breakdown of Swiss Chocolate Almond Tarte calories by ingredient
Introduction
A very rich chocolate-almond dessert made with honey that mimics the rough taste and texture of the popular Toblerone bar. Don't use candy-bar chocolate for the lining... get the good stuff! It's worth it! Great elegant dessert for feeding a crowd... a little goes a LONG way! A very rich chocolate-almond dessert made with honey that mimics the rough taste and texture of the popular Toblerone bar. Don't use candy-bar chocolate for the lining... get the good stuff! It's worth it! Great elegant dessert for feeding a crowd... a little goes a LONG way!Number of Servings: 16
Ingredients
-
1/3 c sugar
1 c shortening
1 egg
1 tsp vanilla
1 2/3 c flour
2 oz bittersweet (70%) chocolate
2 tsp milk
1 c sugar
1 c brown sugar
2 tbsp water
2 tbsp honey
1 ½ c evaporated milk
3 c slivered almonds
Directions
Preheat oven to 350F.
Cream shortening and sugar.
Add eggs and vanilla, beat well.
Mix in flour until a dough forms.
Knead until smooth, and roll out to a circle about ½” thick.
Press into a 9” deep-dish pie or tart pan.
Melt chocolate and milk together, pour into crust and chill until set.
In a saucepan, mix sugars and water over medium-low heat.
Cook until the sugar has melted and has turned a slightly darker colour (be sure to watch it! It burns easily.)
Add honey and stir well.
Slowly pour in evaporated milk and mix gently to incorporate but not to add air.
Remove from heat, stir in nuts.
Pour into a greased bowl and cool completely.
Pour cooled filling into the chocolate-lined tart shell.
Place tart on a baking sheet and bake 15-20 minutes.
Chill thoroughly before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Cream shortening and sugar.
Add eggs and vanilla, beat well.
Mix in flour until a dough forms.
Knead until smooth, and roll out to a circle about ½” thick.
Press into a 9” deep-dish pie or tart pan.
Melt chocolate and milk together, pour into crust and chill until set.
In a saucepan, mix sugars and water over medium-low heat.
Cook until the sugar has melted and has turned a slightly darker colour (be sure to watch it! It burns easily.)
Add honey and stir well.
Slowly pour in evaporated milk and mix gently to incorporate but not to add air.
Remove from heat, stir in nuts.
Pour into a greased bowl and cool completely.
Pour cooled filling into the chocolate-lined tart shell.
Place tart on a baking sheet and bake 15-20 minutes.
Chill thoroughly before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
