Chocolate Chip Frangipane Tart




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My chocolate chip frangipane tart topped with a bittersweet ganache is a super decadent dessert that marries two of my all time favorite flavors!

chocolate chip frangipane with bittersweet ganache ~ theviewfromgreatisland.com

This frangipane tart is the ultimate combination of almond and chocolate!

Almond and dark chocolate is a killer flavor combination.  Frangipane is a fluffy, almond  filling for tarts and other stuff like that, but it’s most often paired with fruits and jam.  Substituting dark chocolate for the fruit just takes it to a whole other level.  It consists of a basic crust in a tart pan, filled with the chocolate chip frangipane, and topped with a dark chocolate ganache.

Tart crust for Chocolate Chip Frangipane with Bittersweet Ganache ~ theviewfromgreatisland.com

To make easy pie crust, use a food processor ~

I make all my pie crusts in the processor because it’s neater and faster.  Faster is important because you don’t want the butter to warm up while you’re making your dough, it needs to stay nice and cold for the flakiest crust.

  • Put the flour salt and sugar in a processor and pulse to combine.
  • Add the pieces of butter and process until grainy.
  • While pulsing, add in the ice water, starting with 1/4 cup, just until the dough holds together when pressed between your fingers.
  • Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.


What is frangipane?

  • frangipane is an Italian sweet pastry filling made with almonds 
  • it’s usually made with butter, sugar, eggs, and almonds  
  • it can be used to fill tarts, or other pastries like croissants

The creamy filling for this pie is an almond lover’s dream…I just added dark chocolate chips to send it right over the top!


Chocolate ganache is the finishing touch that really makes this pie extra special.  

I find it’s easiest to use chocolate chips for melting because they’re already in small pieces.  You can certainly use bar chocolate, just chop it finely before adding to the cream.  You’ll need equal amounts of chocolate and cream to make a thick spreadably glossy ganache.

This is so good.  Those 3 tbsp. of rum, the almond, and the bittersweet chocolate make for a very adult taste.  The whole family agrees.

More almond recipes to love ~

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5 from 4 votes

chocolate chip frangipane with bittersweet ganache

My chocolate chip frangipane tart topped with a bittersweet ganache is a super decadent dessert that marries two of my all time favorite flavors!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
chilling 2 hours
Yield 10 servings

Equipment

  • 9 inch tart pan

Ingredients

crust (this makes 2 crusts)

  • 2 1/2 cups all purpose flour
  • 2 sticks cold butter (1 cup)
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup ice water, or more if necessary

frangipane

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup almond flour
  • 3 Tbsp dark rum
  • 1 tsp almond extract
  • 1 Tbsp all purpose flour
  • 3/4 cup dark chocolate chips

ganache

  • 1/2 cup heavy cream
  • 1/2 cup dark chocolate chips

Instructions

Make the crust

  • Put the flour salt and sugar in a processor and pulse to combine. Add the pieces of butter and process until grainy.
  • While pulsing, add in the ice water, starting with 1/4 cup, just until the dough holds together when pressed between your fingers.
  • Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.
  • Cut the amount in half, shape into disks, and wrap each disk in plastic. Refrigerate for 2 hours before rolling out one of the disks for this tart. Fit the dough into a 9 inch tart pan. You can freeze the other piece for later.

make the frangipane

  • Cream the butter and sugar until fluffy.
  • Mix in the rest of the ingredients, blend well.
  • Pour into your pie shell, and bake at 400 for about 35-40 minutes, until the tart is golden and firm to the touch.

make the ganache

  • Heat the cream in a bowl in the microwave or on the stove till simmering.
  • Take off the heat and add in the chocolate.
  • Let it sit for 10 minutes, then whisk until it’s combined and glossy.
  • Let cool for 5 minutes, then pour over the top of the tart, smoothing if necessary.

 

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17 Comments

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  • Reply
    Gwen
    August 3, 2013 at 5:27 pm

    This looks truly decadent! Have a question: Looks like you used a tart pan – would like to know what size tart pan you used and did it have a removable bottom? Or did you use a regular pie pan, if so, what size? Thanks – can’t wait to make this!

    • Reply
      Sue
      August 3, 2013 at 8:49 pm

      Hi Gwen — I believe this was a 9 inch tart pan with a removable bottom. I really need to make this again, I loved it!

  • Reply
    Tabitha
    February 20, 2012 at 7:18 pm

    5 stars
    Oh Green and Black’s dark chocolate with almond is my favourite chocolate bar so this is screaming : eat me!

  • Reply
    The Procrastobaker
    September 7, 2011 at 1:07 pm

    I have never seen a choccy chip frangipane…gorgeous! I am so hoping to try this some day soon, that rum just puts it over the top! Wonderful!! 🙂

  • Reply
    Barefeet In The Kitchen
    August 30, 2011 at 9:37 pm

    5 stars
    Oh. My. Heaven. This looks divine!

  • Reply
    annie
    August 31, 2011 at 4:05 am

    Oh my gosh…I would call this heaven on a plate…that looks so good!

  • Reply
    themoveablefeasts
    August 30, 2011 at 9:36 pm

    This looks FANTASTIC!! I am bookmarking this, and I will for sure make it. Thanks so much for the recipe and beautiful photos! I’ll let you know how it turns out for me. 🙂

  • Reply
    Joanne
    August 30, 2011 at 10:52 am

    I truly wish I had had this to munch on during the hurricane!

  • Reply
    grace
    August 30, 2011 at 9:30 am

    tremendous pie, sue, and wonderful blog all around! i still think a pile of creamy chocolate can save the world. 🙂

  • Reply
    Ciao Chow Linda
    August 30, 2011 at 1:39 am

    Are you kidding me? This is deadly delicious. I better eat less for a few days before trying to make this – I’d eat the whole thing.

  • Reply
    Nessa Robins
    August 29, 2011 at 9:49 pm

    Oh my goodness Sue that looks amazing! I would love a slice of it right now with a cuppa :)I have made my pastry in a processor before and it usually turns out good. Must give this one a try.

  • Reply
    A Trifle Rushed
    August 29, 2011 at 9:48 pm

    I’m very glad the storm has not caused you problems. What a wonderful recipe, I may try it, but with Divine chocolate rather the chocolate pieces.

  • Reply
    Maris (In Good Taste)
    August 29, 2011 at 7:56 pm

    OMG that looks so good. I just started a vegan detox today and you don’t know how much I want to make this now!

  • Reply
    Rose
    August 29, 2011 at 6:59 pm

    This looks so yummy! And love Martha’s no fail pastry recipe… it hasn’t failed me yet! 🙂

  • Reply
    Cathy
    August 29, 2011 at 3:43 pm

    When do you open your bakery? And would you deliver on Sundays? 🙂

  • Reply
    theROOM
    August 29, 2011 at 3:04 pm

    Gosh! What a cake! I´ll try to do it… let´s keep our fingers crossed! 😀

  • Reply
    Gerlinde in Dallas
    August 29, 2011 at 2:00 pm

    Chocolate and almonds, a great combination!

    …and fall around the corner.. you’re very lucky.. we might be getting a “low” of 99°F later this week.. a break at least from the triple digit highs.. sadly in Dallas, fall still feels like a long way off.