Strawberry Chocolate Tart


  • 1 2/3 cups slivered almonds, toasted
  • ¼ cup butter, cut into pieces
  • 3 Tbsp sugar
  • 1 egg yolk
  • ½ cup honey
  • ½ cup unsweetened cocoa powder
  • 1 tsp grated orange peel
  • 2 tsp warm water
  • 1 pt strawberries, hulled and sliced


Place toasted almonds in food processor with metal blade in place; process until finely ground. Add butter, sugar and egg yolk; process until dough forms a ball. Chill1 hour. Spray 9-inch tart pan (with removable bottom) generously with nonstick cooking spray. Press dough into bottom and up sides of tart pan. Dough will be sticky. Bake at 350 F for 12 to 15 minutes, until shell is golden brown. Remove from oven and cool. In small bowl, whisk together honey, cocoa powder, orange peel and 2 tsp warm water. To assemble tart, spread chocolate filling into cooled tart shell. Arrange sliced strawberries in overlapping rings to cover. Refrigerate until ready to serve.

Community content is available under CC-BY-SA unless otherwise noted.