Upside-Down Fudge-Almond Tart Recipe

Name: Upside-Down Fudge-Almond Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 cup coarsely chopped almonds, toasted; 4 ounces bittersweet chocolate, coarsely chopped; 6 tablespoons unsalted butter; 2.25 ounces all-purpose flour (about 1/2 cup); 3 tablespoons sifted Dutch process cocoa; 1/4 teaspoon salt; 2 large eggs; 6 tablespoons sugar; 2 tablespoons golden cane syrup (such as Lyle's Golden Syrup); 3/4 teaspoon vanilla extract

Servings: persons

Cooking spray
1 cup coarsely chopped almonds, toasted
4 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
2.25 ounces all-purpose flour (about 1/2 cup)
3 tablespoons sifted Dutch process cocoa
1/4 teaspoon salt
2 large eggs
6 tablespoons sugar
2 tablespoons golden cane syrup (such as Lyle's Golden Syrup)
3/4 teaspoon vanilla extract

1
Preheat oven to 350u00b0. Set oven rack to lowest third of oven.
2
Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.
3
Combine chocolate and butter in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside.
4
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Dutch process cocoa, and salt in a medium bowl, stirring with a whisk.
5
Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tablespoon at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.
6
Pour batter over nuts into the prepared pan, spreading evenly. Bake in lower third of oven at 350u00b0 for 20 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs. Cool tart in pan 20 minutes on wire rack. Invert tart onto serving platter.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 1 cup coarsely chopped almonds, toasted, 4 ounces bittersweet chocolate, coarsely chopped, 6 tablespoons unsalted butter, and more.

Yes, Upside-Down Fudge-Almond Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Upside-Down Fudge-Almond Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions