Yields: 8-10 servings
Prep Time: 20 minutes
Bake Time: 10 minutes (crust), 20-25 minutes (filling)
Chill Time: Minimum 2 hours
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs (about 10 full sheets)
- 1/2 cup sliced almonds
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
Filling
- 1 cup heavy cream
- 8 ounces bittersweet chocolate, chopped (around 60% cacao)
- 3 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Topping Ideas (Optional)
- Fresh whipped cream
- Fresh berries (raspberries, strawberries, blueberries)
- Toasted sliced almonds
Instructions
1. Make the Crust
- Preheat Oven: Preheat oven to 350°F (175°C).
- Process Almonds and Graham Crackers: Add almonds to a food processor and pulse until finely ground. Add graham cracker crumbs, sugar, salt, and pulse until a fine crumb mixture forms.
- Add Melted Butter: Pour in melted butter and pulse until the mixture is moistened and starts to clump together.
- Press into Tart Pan: Transfer the mixture to a 9-inch tart pan with a removable bottom. Press into an even layer on the bottom and slightly up the sides. Use the bottom of a measuring cup to get a smooth surface.
- Bake: Bake crust for 10-12 minutes, or until golden brown. Let the crust cool completely on a wire rack.
2. Make the Filling
- Heat Cream and Chocolate: In a medium saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chopped chocolate. Let sit for a minute, then whisk until smooth and glossy.
- Whisk Eggs, Sugar, Salt: In a separate bowl, whisk egg yolks, sugar, and salt until lightened in color.
- Temper Eggs: Slowly pour about 1/2 cup of the warm chocolate mixture into the egg mixture, whisking constantly. Then pour the tempered egg mixture back into the saucepan with the rest of the chocolate.
- Cook and Thicken: Return saucepan to medium-low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 3-5 minutes). Don’t let it boil.
- Add Vanilla: Remove from heat and stir in vanilla extract.
- Pour into Crust: Pour the warm chocolate filling into the cooled crust.
3. Chill and Serve
- Chill: Refrigerate for at least 2 hours, best if overnight, until the filling is completely set.
- Top (optional): Add fresh whipped cream, berries, and/or toasted almonds just before serving.
Tips
Gluten-free: Use gluten-free graham crackers for a gluten-free version.
Dairy-free: Use vegan butter and a dairy-free chocolate for the filling. For the most reliable results, a full-fat coconut milk works well as a substitute for the cream.
Make-ahead: You can prepare the crust and the filling a day in advance and assemble right before serving.
