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Ingredients for 12 servings:


5 ounces semi or bittersweet chocolate

1/3 cup unsalted butter, softened

9 ounces (3 packages) ground almonds

2/3 cup powdered sugar


11 ounces semi or bittersweet chocolate

6 large eggs, separated

Grated zest of two oranges

2 tablespoons cognac

2 extra large egg whites

1/3 cup powdered sugar


Orange sections

Lightly whipped and sweetened cream




Generously butter 1 – 11” tart shell or 2 – 8” shells.

Break up the chocolate into ½” pieces.  Place in a glass bowl and melt in the microwave on full power.  Two minutes.  Stir in the butter.


Combine the almonds and sugar.  Stir in the chocolate mixture until well blended.  Scrape the crust ingredients onto waxed paper.  Flatten into a disk and freeze for 15 minutes until almost firm.


Roll out the chocolate almond mixture into a circle 1” larger than the tart shell.  Lift off one waxed paper sheet and turn the dough over into the shell.  Carefully lift off the second piece and press the crust into the mold as evenly as possible.  Cover the crusts with plastic wrap and freeze.



Break up the chocolate pieces and melt in the microwave on full power for two minutes, or more.  Cool slightly.  Beat in 6 egg yolks one at a time then stir in the orange zest and the cognac.


Beat the whites to the soft peak stage, then add the powdered sugar in 3 installments and continue beating until the whites are firm but not stiff.  Very carefully work the whites into the chocolate mixture.  Stir in ¼ of the whites.  Fold in remaining whites in 3 installments.


Spoon the filling into the frozen crust and return the filled mold to the freezer.



Release the tart from the mold.  Cut into wedges.  Garnish with orange slices and a dollop of sweetened whipped cream.