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Chocolate-Almond Tart with Cherry Topping
Recipes
Chocolate-Almond Tart with Cherry Topping
8 servings
3 hours total (Active 50 minutes)

Ingredients

For topping
  • 1 lb fresh (or frozen) cherries
  • ½ cup granulated sugar
  • ¼ cup cherry brandy (or 2 tablespoons balsamic vinegar)
  • 3 tablespoons cornstarch
  • 3 tablespoons water
For crust
  • ¼ cup unsalted butter
  • 20 gluten-free chocolate sandwich cookies
  • ½ cup hot fudge topping
  • Large zip-top bag
For filling
  • ¼ cup unsalted butter
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 teaspoon almond (or vanilla) extract
  • 1 ¼ cups almond flour
  • Large zip-top bag
For serving
  • Whipped topping (optional)

Steps

    1. Prepare topping. Pit cherries (about 3 cups). Place cherries, sugar, and brandy in large saucepan on medium. Bring to a simmer, then cook 15–20 minutes, stirring occasionally, until cherries soften.
    2. Meanwhile, prepare crust. Preheat oven to 350°F. Place 10-inch tart (or springform) pan on baking sheet. Melt butter.
    3. Place cookies in food processor bowl and process into very fine crumbs. Add melted butter and pulse until blended. Press mixture firmly into bottom and up sides of pan. Place fudge topping in zip-top bag, cut off 1 corner of bag, and pipe fudge evenly over crust.
    4. Mash cherries lightly with back of spoon (or potato masher). Whisk cornstarch and water until smooth, then whisk into cherry mixture. Simmer 1–2 minutes until mixture has thickened into jam, then chill.
    5. Prepare filling. Soften butter, place in large bowl, and beat with electric mixer 1 minute or until smooth. Add sugar and salt; mix 1 minute. Add eggs 1 at a time, mixing until well blended.
    6. Add extract and almond flour. Mix on LOW until fully incorporated, then place filling in zip-top bag. Cut 1 corner off bag and pipe evenly over fudge (do not overfill).
    7. Bake 25–30 minutes until center is set and 160°F. Let stand to cool, then chill 1 hour.
    8. Spoon cherry mixture onto center of pie. Add whipped topping, if using. Serve.
    Chef's Tip: Placing fudge and almond filling in bags and piping into tart makes it easier to distribute evenly than dolloping and spreading over crust would.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 580, Total Fat 29g, Sat Fat 10g, Trans Fat 0g, Chol 75mg, Sodium 270mg, Total Carb 74g, Fiber 4g, Total Sugar 55g, (Incl. 46g Added Sugars), Protein 8g, Vitamin D 2%, Calc 6%, Iron 10%, Potassium 8%