Half-Baked Chocolate Almond Tart with Sea Salt
Decadent chocolate tart with a crisp almond crust and a luscious half-baked ganache center, finished with a sprinkle of flaky sea salt for contrast. This french-inspired desserts ready in about 45 minutes layers all-purpose flour, ground almonds, cold and cubed unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 390 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 6 tbsp, cold and cubed unsalted butter
- 1/4 cup granulated sugar
- 1 large egg yolk
- 6 oz, chopped dark chocolate (70% cocoa)
- 1/2 cup heavy cream
- 2 tbsp, room temperature unsalted butter (for ganache)
- 1/4 tsp sea salt flakes
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 1 cup all-purpose flour, 1/2 cup ground almonds, 1/4 cup granulated sugar, and 6 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs. Add 1 large egg yolk and pulse until dough just comes together.
- Step 2: Press dough evenly into a 9-inch tart pan with removable bottom. Prick the base with a fork. Bake crust for 15 minutes until edges are light golden. Remove from oven and let cool slightly.
- Step 3: Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and immediately pour over 6 oz chopped dark chocolate in a heatproof bowl. Let sit 2 minutes, then stir gently until smooth. Stir in 2 tbsp room temperature unsalted butter until ganache is glossy.
- Step 4: Pour ganache into the warm tart shell, spreading evenly. Return tart to oven and bake for 10 minutes until the ganache is set around edges but still slightly soft in the center.
- Step 5: Remove from oven and sprinkle 1/4 tsp sea salt flakes on top. Cool at room temperature for 1 hour before serving to allow filling to set fully.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Chocolate Almond Tart with Sea Salt take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Half-Baked Chocolate Almond Tart with Sea Salt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Half-Baked Chocolate Almond Tart with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Chocolate Almond Tart with Sea Salt for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Baked Chocolate Almond Tart with Sea Salt?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
