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Loading...Inspired by the rich chocolate heritage of the French Basque Country and the traditional Kanouga almond-chocolate confection, this rustic tart pairs a buttery sablée shell with a deeply bittersweet chocolate filling enriched with ground almonds. Served slightly warm, it is the kind of homestyle dessert that pairs naturally with a glass of Irouléguy rouge or a small espresso.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 32 gFat
- 16 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 22 gSugar
- 9 gProtein
- 95 mgSodium
- 320 mgPotassium
- 90 mgCalcium
- 4.5 mgIron
- 0.5 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Sweet Tart Shell
- 200 g all-purpose flour
- 100 g cold unsalted butter, cubed
- 50 g powdered sugar
- 1 large egg yolk
- 1/4 tsp fine sea salt
- 2 to 3 tsp ice water (only if needed)
For the Basque Chocolate-Almond Filling
- 180 g dark chocolate (60 to 70 percent cacao), chopped
- 120 ml whole milk
- 120 ml heavy cream
- 30 g unsalted butter
- 90 g blanched almonds, finely ground
- 60 g granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 tsp cornstarch
For Finishing
- 1 tbsp unsweetened cocoa powder for dusting
- Toasted flaked almonds, for topping
- Crème fraîche or unsweetened whipped cream, to serve
Directions
- Make the dough: in a bowl, rub the cold butter into the flour, powdered sugar, and salt until the mixture looks like coarse meal. Add the egg yolk and stir with a fork, adding ice water a teaspoon at a time only if the dough will not come together. Shape into a disc, wrap, and chill for 30 minutes.
- On a lightly floured surface, roll the dough into a 28 cm round and press it into a 24 cm tart pan with a removable base, trimming the edges. Chill for another 15 minutes while you preheat the oven to 175°C (350°F).
- Blind bake the shell: line with parchment paper, fill with pie weights or dried beans, and bake for 12 minutes. Remove the paper and weights and bake 4 to 5 minutes more until pale gold. Lower the oven to 160°C (325°F).
- Make the filling: warm the milk and cream in a small saucepan just until steaming. Place the chopped chocolate and butter in a heatproof bowl, pour the hot dairy over them, and let stand for 1 minute before stirring into a glossy ganache. Stir in the vanilla and salt.
- Whisk the eggs, sugar, and cornstarch in a separate bowl until smooth and slightly pale, then stir in the ground almonds. Fold this into the chocolate ganache until completely combined and silky.
- Pour the filling into the warm tart shell and bake at 160°C (325°F) for 22 to 26 minutes, until the edges are set but the center still has a gentle jiggle; it will finish setting as it cools. Do not overbake.
- Let the tart cool on a rack for at least 20 minutes. Dust lightly with cocoa powder, scatter toasted almond flakes on top, and serve warm or at room temperature with a spoonful of crème fraîche or lightly whipped cream.
- Store leftovers loosely covered at room temperature for up to 2 days; the flavor deepens beautifully by the second day.
Cook’s Notes
- Use the best chocolate you can find; a Bayonne-style or single-origin 70 percent chocolate gives the deepest flavor.
- Toast the blanched almonds lightly in a dry pan and cool them before grinding to amplify the nutty aroma.
- Pull the tart from the oven while the center still wobbles; Basque-style tarts are meant to be fudgy, not firm.
- A thin layer of bitter cocoa powder dusted just before serving cuts the sweetness and nods to the traditional Kanouga bite.
- Serve with a sprinkle of flaky sea salt to bring out the caramel notes in the dark chocolate.
