Chocolat almond tart

Servings 8 persons


  • 1 springform tin 26 cm


  • 250 g dark chocolate
  • 250 g almonds roasted 15 minutes at 150°C
  • 250 g butter room temperature
  • 125 g caster sugar
  • 125 g sugar
  • 6 pieces egg yolk
  • 6 pieces egg white
  • salt
  • 2 tbsp semolino


  • Preheat the oven to 170°C, hot air
  • Grease the springform pan and line with baking paper
  • Chop the chocolate into coarse pieces. Spin briefly in the food processor and then add the almonds. Turn at short intervals to the size of couscous grains.
  • In a large bowl, beat the butter with the 2 sugars until white and creamy. Add the egg yolks and continue beating until well blended.
  • Beat the egg whites stiff with a pinch of salt.
  • Mix one third of the egg whites with the butter mixture. Then add the chocolate-almond mixture and finally fold in the rest of the egg whites carefully, so that the air remains.
  • Pour the batter into the springform pan and bake for 55 minutes.
  • Let cool on a rack and then cut into wedges.
Source: Bijbel van Italiaanse keuken
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