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Armagnac Chocolate Almond Tart

Total Time

Prep: 30 min. + chilling Bake: 35 min. + cooling


8 servings

I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. — Phoebe Saad, Framingham, Massachusetts
Armagnac Chocolate Almond Tart Recipe photo by Taste of Home
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  • 1 cup all-purpose flour
  • 1/4 cup toasted ground almonds
  • 1 tablespoon sugar
  • Dash salt
  • 1/2 cup cold unsalted butter
  • 2 to 4 tablespoons ice water
  • 1-1/2 cups slivered almonds, toasted
  • 2 tablespoons unsalted butter
  • 1 ounce unsweetened chocolate, chopped
  • 2 large eggs, room temperature
  • 1/2 cup sugar
  • 1/3 cup golden syrup or light corn syrup
  • 1-1/2 tablespoons Armagnac or Cognac
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet.
    For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds.
    Bake until set, 35-40 minutes. Cool completely on a wire rack.

Nutrition Facts

1 piece: 462 calories, 29g fat (11g saturated fat), 85mg cholesterol, 67mg sodium, 44g carbohydrate (27g sugars, 4g fiber), 9g protein.

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