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Frangipane chocolate tart recipe

Frangipane chocolate tart recipe

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  • Pies and tarts
  • Sweet pies and tarts
  • Frangipane tart

This cake is made with almonds and chocolate and it it is so good!! It is also very easy to make. In France, they hide a bean inside the frangipane and serve it on the day of the Epiphany in January.

11 people made this

IngredientsServes: 6

  • 140g cooking chocolate
  • 100g butter, softened
  • 90g caster sugar
  • 100g ground almonds
  • 3 whole eggs
  • 2 puff pastry sheets
  • 1 egg yolk, beaten

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Melt the chocolate in a double boiler. Add the softened butter and stir until smooth. Set aside to cool.
  2. Combine the sugar with the almonds in a bowl, add the 3 whole eggs one by one and stir well after each addition. Stir in the melted chocolate and butter mixture and mix evenly.
  3. Preheat the oven to 200 C / Gas 6.
  4. Line a tart tin with one pastry sheet. Pour in the chocolate mixture. Cover with the second puff pastry sheet. Seal the edges of the pastry with warm water, if necessary.
  5. Brush top pastry with an egg yolk. With a knife, draw vertical and horizontal lines like a checkerboard without making any holes in the pastry.
  6. Bake in the oven for 30 minutes.

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Sated is Ready! and an Almond and Chocolate Frangipane Tart

Well, it’s finished! Stephanie and I have officially sent off the first issue of sated magazine to the printers! I can’t tell you what a big sigh of happiness we heaved when we finally reached that milestone. After months of long nights, intense work (and re-work), we can say we accomplished the first step of that goal we set for ourselves months ago: to create a new, beautiful, food magazine.

Thanks to everyone who’s expressed their support and well wishes, and thanks to everyone who’s already pre-ordered! It definitely gave us that extra boost of motivation to finish the first issue and make it as perfect as possible, knowing there were already so many people waiting to see it.

Whether you’ve ordered or not, we’ve put up a short teaser on the sated website for your enjoyment – head on over to take a look at the table of contents. We’ll be putting up another preview later this week to keep whetting your appetite.

I’m also happy to announce the winners of the sated magazine contest! Thanks to all who entered – the two lucky recipients of the first issue of sated are:

Stella B, from the sated mailing list signup, and

Stephanie P, from comments on my blog post.

Thanks to everyone who expressed interest and followed us on Facebook, Twitter, etc. If you didn’t win, well, now is the time to order the very first issue of sated!

Go to the sated storefront to place your order. Yes, we do ship internationally – the rates are listed on the page. As soon as we get the magazine order from the printers, we’ll be packaging and mailing them out as fast as we can – if you order this week, expect a copy around the beginning of June. Please note that Stephanie and I will be attending BlogHer Food in Seattle the first weekend of June (hope to see some of you there!) so we’ll try to fulfill all our current orders before we leave, and then resume when we return.

I have to admit something – it’s getting a little tricky to think up new chocolate recipes, when you’ve been working on a chocolate-themed magazine issue for the last six months. It’s not that I’m tired of chocolate, exactly, it’s that as summer nears and fruit is appearing all around me, I really, really want to switch my pastry gears, and give my chocolate tastebud receptors a little break. (Never fear, a few days of chocolate deprivation and I’m sure they’ll bounce right back). But I’m really proud of the results of all those months dedicated to chocolate – the very best of all those recipes we tested are finally ready to share with the rest of the world, in sated. For now, for this post, to celebrate reaching the finish line of this project, I whipped up an almond and chocolate frangipane tart for us to nibble on while we were doing a final proofing last night.

Because I didn’t have time to fuss with a traditional pastry dough, I used my favorite press-in butter crust, flecked with some orange zest. It is almost criminal how quick this crust is to make, and how crumbly-flaky it turns out. For a filling, I took some almond frangipane (one of my favorite pastry words, by the way), and mixed in some melted chocolate. It bakes up very much like a brownie, with a thin, crackly top covering the soft, almond-scented frangipane underneath. It’s a lighter, less intense version of those chocolate ganache tarts I make so often – a little more warm-weather appropriate. You can also add some fruit, like with traditional frangipane tarts – I’m thinking some cherries would go really well with this, making its summer dessert metamorphosis complete.

Thanks again for all your enthusiasm and support for sated. Now, I’m off to get a little sleep!

Frangipane Filling Recipe

Never heard of frangipane? In a nutshell, frangipane is an almond cream filling made with just 5 ingredients: ground almonds, sugar, butter, eggs and bit of flour.

It is not eaten raw but rather baked into the pastry or dessert.

Popular recipes that use frangipane include almond croissants, Bakewell tart, cherry frangipane tart and frangipane pear tart also known as tart Bourdalou.

You can read the full scoop and history on frangipane in my post, What is Frangipane?

How to Make Frangipane

Making a batch of frangipane is easier than you may think! You will need:

  • Butter: Always use unsalted and room temperature for better mixing.
  • Sugar: I use regular granulated sugar.
  • Almond Flour: This is the same as almond meal. It can be found in most grocery stores or you can grind your own in a food processor.
  • Eggs: Eggs are required to give your filling a rise in the oven.
  • Flour or Corn Starch: I’ve used both in the past and either one works.

I use an electric mixer with a paddle attachment but you if you don’t have an electric mixer you can try using your food processor or mixing it by hand. If mixing by hand, be sure to use softened butter.

Once you’ve gathered your ingredients, follow these three steps to make frangipane.

First, cream the butter, sugar and almond flour using the paddle attachment on your electric mixer. Mix until light and fluffy.

Next, add the eggs, on at a time, incorporating each egg before adding the next while mixing on a low-medium speed.

Finally, scrape down the sides and add the flour or corn starch. Give it a quick mix until it’s combined.

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Chocolate Frangipane Pear Tart

Last week I saw a pretty and colorful bag of pears at Trader Joe’s. The bag read “Rainbow Pears”. It was basically a mix of different kinds of small pears, including Red D’Anjou, Green D’Anjou, and Bosc. So pretty! I’m a total sucker for nice packaging and clever marketing, and, of course, I love pears. Needless to say, I drove off the Trader Joe’s parking lot with those pears in my grocery bag and the culinary part of my brain already in motion.

Pear and Chocolate. Of course! Such a glorious pairing. I’m not sure if it belongs to any particular cuisine (French, peut-être?), but it sure is a common combination in Italian desserts. The most common dessert that features these two delicious ingredients is Torta di Pere e Cioccolato, a chocolate cake with pieces of pears inside. It’s a really satisfying cake, but it wasn’t quite what I was looking for. I wanted something that provided a variety of textures and would let me play a little more in the kitchen. I love tarts exactly for this reason and they are very, very popular in my family. So, after a bit of research and a lot of notes, I finally opted for a tart, filled with frangipane and topped with pear halves.

Frangipane is a common French filling for tarts, but as the names suggests, it’s originally from Italy. It’s a rich cream made of butter, sugar, eggs, and ground almonds. For my tart, I specifically used a chocolate frangipane recipe from one of the finest Italian pastry chefs, Luca Montersino. Both my mother and I have a “culinary crush” on him and together we often watched his cooking show on Italian TV. Not only he is great at what he does, he is also a gifted teacher and always provides the scientific explanations behind any of his creations.

So here’s my tart! I love how the pears, kept in their natural shape, provide a nice, rustic look that balances out the rest. This is a perfect dessert for chocolate lovers like me. I hope you enjoy it as much as I do!

Servings: 8 | Prep/Resting time: 1 hour and 20 min| Cook time: 40 min

NOTE: Conversions are approximate. I highly recommend the use of a digital scale and measure all ingredients in grams. It’s just easier and more precise!

Chocolate Short Pastry Dough
150 g (2/3 cup) unsalted butter, room temperature
125 g (1/2 cup and 2 Tbsp) sugar
a pinch of salt
1 large egg + 1 egg yolk
few drops of vanilla extract
250 g (2 cups) all purpose flour
15 g (2 Tbsp + 1 tsp) unsweetened cocoa powder
(optional) 1.5 g (1/2 tsp) baking powder

Chocolate Frangipane Filling (slightly adapted from Chef Luca Montersino’s recipe)
95 g (3.35 oz) blanched almonds
90 g (3.17 oz) brown sugar
95 g (3.35 oz) butter
105 g (3.7 oz) eggs
28 g (3 tbsp) rice flour
7 g (2 tsp) corn starch
10 g (1 Tbsp + 1 tsp) unsweetened cocoa powder
25 g (0.9 oz) amaretti cookies

2 pears
confectioners sugar

[Chocolate Short Pastry dough/Crust]
1. Using an electric mixer, cream the butter with the sugar and then add in a pinch of salt, the egg, the egg yolk, and a few drops of vanilla.
2. On a clean surface, sift together the flour, cocoa powder, baking powder and add to the butter mixture. Knead briefly until you obtain a uniform, smooth dough. If too sticky, add a bit more flour.
3. Form a disk, wrap it in plastic wrap and refrigerate for one hour.

[Chocolate Frangipane Filling]
1. Grind almonds and sugar together to a fine powder.
2. Mix almond/sugar powder with butter, using a stand mixer. Slowly pour in the eggs. Add in the rice flour, the corn starch, and the cocoa powder. Finally, add finely crushed amaretti cookies. Refrigerate mixture in a bowl until short pastry dough is ready.

[Final assembly]
1. Turn oven to 375F.
2. Remove dough from fridge and roll it out in a disk by putting it in between 2 pieces of non-stick parchment paper until the dough is a little thinner than 1/4 inch (4 mm). Remove paper from the dough. Place dough inside a tart pan with removable bottom. Trim dough in excess from the tart pan borders.
3. Spread the frangipane inside the tart to cover the whole surface.
4. Cut the pears in half and remove seeds. Peel each pear and push pear halves cut-side down into the mixture.
5. Bake in the oven for 30-40 minutes or until the frangipane has risen.
6. Remove tart from the oven and let it cool. Dust with confectioners sugar and serve.

The best frangipane tart recipe ingredients

  • Sweet shortcut pastry, 1 sheet (I used, Jus-Rol, sold in major supermarkets)
  • Butter (at room temperature) or baking margarine, 100g, cubed
  • Granulated or caster sugar, 100g
  • Eggs, 2
  • Plain flour, 30g
  • Ground almonds, 100g
  • Almond extract, 1/2 tsp
  • Apricot halves (in juice), 1 tin, well drained
  • Apricot jam, 2 tbsp
  • Flaked almonds, 1 tbsp

British Almond-Jam Tart (Bakewell Tart)

Popularized by The Great British Baking Show, this classic British dessert combines a buttery, tender shortcrust pastry with a filling of raspberry jam, frangipane (almond cream), and toasted almond slices. Our version is just one of many variations on a traditional Bakewell Tart.


  • 1 1/2 cups (170g) Pastry Flour Blend
  • 1/4 cup (28g) confectioners’ sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold
  • 1 large egg yolk reserve the white for the filling
  • 2 tablespoons (14g) water, cold
  • 8 tablespoons (113g) unsalted butter, soft
  • 1/2 cup (99g) granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups (120g) almond flour
  • 1/4 cup (28g) Pastry Flour Blend
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon almond extract
  • 1/4 cup (80g) raspberry jam
  • 1/2 cup (43g) sliced almonds


To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.

Cut the butter into 1/2” cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.

Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.

On a lightly floured work surface roll the dough into a 12” circle. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.

Freeze the crust for 30 minutes. In the meantime, preheat the oven to 400°F.

Line the crust with parchment or foil and fill with pie weights, rice, or your favorite blind-baking weights.

Bake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden.

Remove the crust from the oven and allow it to cool while you prepare the filling.

Reduce the oven temperature to 350°F.

To make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract. Set aside.

Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond mixture over the jam. Gently spread it to the edges of the tart, and smooth out the surface. Sprinkle the sliced almonds evenly on top.

To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the tart from the oven and allow it to cool completely on a rack. Serve at room temperature.

Store the tart, well covered, at room temperature for several days freeze for longer storage.

Dark Chocolate Tart

Place the chocolate wafers and sugar in the bowl of a food processor fitted with the steel blade and process until finely ground. Pour the mixture into a bowl, add the butter, and mix until well incorporated. Press the mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Place on a sheet pan and bake for 10 minutes. Set aside.

Meanwhile, for the filing, place the 1 cup of chocolate in a medium glass bowl. Heat the cream until it just comes to a boil. Pour the cream over the chocolate, allow it to sit for 1 minute, then stir gently with a whisk until smooth (see note). Stir the eggs and vanilla into the chocolate until smooth and pour into the tart shell. Bake for 18 to 20 minutes, until the chocolate is set on the edges but still jiggly in the middle. Set aside to cool.

For the glaze, put the ½ cup chocolate and the coffee in a glass bowl. Heat the cream to simmering and pour it over the chocolate. Let sit for 1 minute, then whisk until smooth. Gently pour over the chocolate filling (not the crust) and spread to the inside edge of the crust with a knife or offset spatula. Sprinkle with the salt and set aside at room temperature until set. Remove the rim of the tart pan and place the tart on a flat serving plate. Cut in wedges (don’t worry if the crust crumbles) and serve at room temperature.

I use Lindt bittersweet chocolate.

If either chocolate & cream mixture doesn’t melt completely, heat in a microwave for 15 seconds.

Recipe Summary

  • 3 puff pastry rectangles
  • 1 ½ tablespoons butter, softened
  • ⅓ cup white sugar
  • 1 tablespoon white sugar
  • 1 large egg
  • ¾ cup almond flour
  • ¼ teaspoon fine salt
  • ⅛ teaspoon vanilla extract
  • ¼ teaspoon almond extract (Optional)
  • 3 pluots, or to taste
  • 3 tablespoons apricot jam (Optional)
  • 2 teaspoons water (Optional)

Preheat oven to 400 degrees F (200 degrees C).

Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.

Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.

Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.

Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.

Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.

Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.

Chocolate Frangipane Tart, Banana and Salted Caramel

I made this tart when I was going to lunch at a friends house. I asked what kind of dessert they would like and they said chocolate so, this was my contribution. Its a kind of take on a banoffee pie. Its got banana and chocolate and salted caramel thrown in. What’s great about this is will last for days. It will survive a strenuous trip in the car and it will be easy to cut.

And now you are asking……”whats frangipane”? Isn’t that a flower? Ha, no……. it’s a mixture that is light and fluffy from vigorous mixing and it is made by beating butter and sugar then adding eggs and most usually almond meal. Like other recipes it can be adapted to suit what you have and what you can eat.

Frangipane is a great base for a tart because it makes a deliciously moist and soft filling that holds any fruit in place, any fruit at all…….. apricots, strawberries, raspberries, peaches….is it winter?, then quinces, citrus fruit, apple, rhubarb, pears…. really, it is the best. To make the mixture light and fluffy I used pure icing sugar so that the sugar didn’t have to break down and melt into the butter before it gets fluffy and light. I also used hazelnut flour and added cocoa to make an unusual chocolate flavoured frangipane. You can do the same or leave out the chocolate altogether.

Pre-bake the tart case. This isn’t compulsory, but it makes for an amazing crunchy base. The base of your tart case can be painted with jam and then filled with the frangipane mix before placing fruit on the top and baking.