This weekend my sister and I went home for my nephew’s 5th birthday party. I can’t believe he’s 5 already!! Little kids b-day parties are so cute….any time there is birthday cake and ice cream I’m there. Especially if I get a corner piece!! :)
Saturday night while we were home we stayed in and ate dinner at my parents. We had lasagna, Cesar salad, and homemade garlic bread. I don’t know about you guys but nothing can compare to homemade garlic bread. Another one of my obsessions. I love all types of garlic bread but homemade trumps them all. So as my mom was creating a masterpiece dinner, I did the dessert. I have been on the lookout for something other than cookies because that’s always my go to. Earlier last week I got an email from Cooking Light with a bunch of Valentine’s Day desserts to make for your special someone. This Upside Down Almond Tart caught my eye. It was so rich we barely made a dent in it. Since I made it right before dinner I didn’t put it in the fridge to chill. It was like a really dense brownie. And then the next day we got it out again and it was more like fudge. Both times EXCELLENT! The almonds I used were roasted with sea salt and you got sweet and salty in every bite. I think I chopped my almonds a bit too much…..I would have preferred them to be a bit bigger. Paired with a scoop of vanilla ice cream on the side – your special someone won’t be disappointed.
My pictures didn’t turn out as good as I would have hoped. Mainly because we were really excited to try it and more importantly I need to learn how to use my camera. haha! :) Enjoy!!
Upside Down Fudge Almond Tart
Recipe from Cooking Light
Ingredients
- 1 cup coarsley chopped almonds, toasted
- 4 ounces bittersweet chocolate, coarsely chopped
- 6 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 3 tbsp sifted Dutch process cocoa
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp sugar
- 2 tbsp golden cane syrup ( I used light Karo – couldn’t find golden cane syrup at Kroger)
- 3/4 tsp vanilla extract
Preheat oven to 350 degrees. Set oven rack to lower third of oven.
Coat 9-inch spring form pan with cooking spray. Sprinkle almonds in pan.
Combine chocolate and butter in a double broiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside.
Combine flour, Dutch process cocoa, and salt in a medium size mixing bowl, stirring with a wisk.
Place eggs in a large bowl; beat with mixer on medium speed for 2 minutes or until thick and pale. Gradually add sugar 1 tbsp at a time, beating at medium speed for 2 minutes or until sugar dissolves. Add golden cane syrup and vanilla; beat on low speed for 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Slowly add flour mixture and beat on low speed until combined.
Pour batter over nuts into prepared pan, spreading evenly. Bake for 18-20 minutes or until a wooden toothpick inserted into the center comes out with a few moist crumbs. Cool tart in pan for 20 minutes on wire rack. Invert tart onto serving platter. Leftover will keep well in fridge for up to 5 days.
