Gluten-Free Chocolate Frangipane Tart
Votes: 2
Time: 1 hour 50 min.
Complexity: easily
Complexity: easily
Ground almonds and cocoa powder are the main ingredients in the base of this luxurious tart, while melted dark chocolate adds a rich flavor to the filling. The highlight of this chocolate tart with frangipane is the dried fig halves baked into the delicate filling. They add a more elegant touch and harmoniously complement the chocolate with their fruity notes. This chocolate tart is delicious on its own, but it's even more delicious with a spoonful of crème fraîche during the day or a glass of Merlot or Cabernet for an evening treat. Try it!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 1 and 1/4 cups ground almonds
- 1/3 cup powdered sugar
- 1/4 cup brown sugar
- 1/3 cup cocoa powder
- 0.5 tsp fine salt
- 1/4 teaspoon of baking soda
- 6 tablespoons chilled unsalted butter, cut into pieces
Filling
- 4 eggs
- 220 g unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup ground almonds
- 200 g dark chocolate, melt and cool
- 1/3 cup dried black figs, halved (5-6 pcs.)
- Crème fraîche, for serving (optional)
We recommend
Recipes with similar ingredients: almond, powdered sugar, brown sugar, cocoa, butter, eggs, sugar, dark chocolate, figs, crème fraîche
Cooking the dish according to the recipe:
Cake:
Combine the ground almonds, powdered sugar, brown sugar, cocoa, salt, and baking soda in a food processor. Add the butter and pulse until the dough comes together but is not sticky or wet, about 10 pulses. Transfer the dough to a 25cm (10in) loose-bottomed tart pan. Gently press the dough evenly into the bottom and up the sides of the pan. Refrigerate for at least 15 minutes. Preheat oven to 200°C (400°F).Filling:
Separate the eggs into whites and yolks and beat the whites until stiff peaks form. In a separate bowl, beat the butter and sugar. Add the egg yolks one at a time and beat until smooth. Add the ground almonds and melted chocolate. Gently fold in the beaten whites. Spoon the filling onto the chilled dough in the pan.- Bake until the chocolate begins to set, 15 minutes. Gently press the dried figs into the filling in a circle around the entire surface of the tart and continue baking until slightly puffed and set, 20-25 minutes. Cool. Slice and serve with crème fraîche, if desired.
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