Preheat oven to 350 degrees F. Line a 9" tart pan with removable bottom with heavy-duty foil, pressing foil into scalloped sides of pan. Grease foil and dust with 1 teaspoon sugar.
Finely grind almonds, sugar, cinnamon and salt in food processor. Add half of beaten egg (about 1-1/2 tablespoons; discard remaining egg) and extract and blend until dough holds together. Using moistened fingertips, press dough over bottom and up sides of prepared pan.
Bake crust 10 Minutes. If the crust has puffed, gently but quickly, press crust to original shape. Continue to bake crust until pale golden, about 3 Minutes more. Again, gently press crust to original shape. Cool crust completely (it will crisp as it cools). Turn crust out of pan and carefully peel off foil. Return crust to pan.
Brush bottom of crust with 1 tablespoon preserves.
Heat oil and chocolate in heavy medium saucepan over medium-low heat. Whisk until melted and smooth. Remove pan from heat; whisk in remaining preserves or jelly and honey.
Pour chocolate filling into crust; smooth top. Refrigerate tart until filling is firm, at least 3 Hours. Top with fruit if desired.
Ingredients
Directions
Preheat oven to 350 degrees F. Line a 9" tart pan with removable bottom with heavy-duty foil, pressing foil into scalloped sides of pan. Grease foil and dust with 1 teaspoon sugar.
Finely grind almonds, sugar, cinnamon and salt in food processor. Add half of beaten egg (about 1-1/2 tablespoons; discard remaining egg) and extract and blend until dough holds together. Using moistened fingertips, press dough over bottom and up sides of prepared pan.
Bake crust 10 Minutes. If the crust has puffed, gently but quickly, press crust to original shape. Continue to bake crust until pale golden, about 3 Minutes more. Again, gently press crust to original shape. Cool crust completely (it will crisp as it cools). Turn crust out of pan and carefully peel off foil. Return crust to pan.
Brush bottom of crust with 1 tablespoon preserves.
Heat oil and chocolate in heavy medium saucepan over medium-low heat. Whisk until melted and smooth. Remove pan from heat; whisk in remaining preserves or jelly and honey.
Pour chocolate filling into crust; smooth top. Refrigerate tart until filling is firm, at least 3 Hours. Top with fruit if desired.