Here's a tart worthy of serving at the end of a dinner party. Try your hand at a stunning Chocolate-Almond Tart with Whipped Cream Topping.

Are you searching for a new dessert to wow and impress at your next party or gathering? Look no further than this recipe for a Chocolate-Almond Tart with Whipped Cream Topping. This tart was inspired by a similar tart found in renowed pastry chef and chocolate expert Carole Bloom's book All About Chocolate.

RECIPE

Chocolate-Almond Tart with Whipped Cream Topping

Makes 16 Servings

For the Crust:

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 cup sugar

Pinch of salt

2/3 cup cold unsalted butter, cut into small pieces

1/4 cup ice water

For the filling:

1 3/4 cups whole blanched almonds, toasted

8 ounces semisweet chocolate

1 tablespoon sugar

6 tablespoons unsalted butter, softened at room temperature

3/4 cup sugar

2 large eggs

2 teaspoons finely grated orange zest

1 teaspoon pure vanilla extract

1 tablespoon all-purpose flour

For the topping:

1 cup heavy cream

1 teaspoon pure vanilla extract

Chopped toasted almonds (optional)

Chocolate shavings (optional)

To prepare the crust, place the flour, baking powder, sugar and salt in the bowl of a food processor. Add the butter; cover and process until the mixture becomes crumbly. Pulse the mixture while adding the ice water drop by drop through the feed tube. Pulse until the dough begins to come together in the bowl. To check the consistency, squeeze a bit of the dough in your hand; it should hold together. Transfer the dough to a sheet of plastic wrap and flatten into a round. Chill the dough in the refigerator for approximately 1 hour.

On a lightly floured surface, roll out the dough into a 13-inch circle. Transfer the pastry round to an 11-inch tart pan with a removable bottom. Fold the excess pastry in and press into the sides of the tart pan. Prick the bottom of the pastry with a fork. Cover and chill the crust while preparing the filling.

Preheat the oven to 375 degrees F.

To prepare the filling, place the almonds, chocolate and sugar in the bowl of a food processor. Cover and process until the mixture is finely ground; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. Add the sugar; beat until combined. Add the eggs, one at a time, orange zest, and vanilla; beat until combined. Stir in the almond mixture and flour by hand.

Place the pastry-lined pan on a parchment-lined baking sheet. Transfer the filling mixture into the prepared crust and spread evenly. Bake for 30 minutes or until the filling is set and the pastry is golden brown. Remove from the oven and place on a wire rack to cool completely.

To make the whipped cream topping, beat the heavy cream in a chilled bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Beat in the vanilla extract.

Remove the sides of the tart pan. Place the tart on a serving plate. Transfer half of the topping to a pastry bag fitted with a large star tip. Pipe the topping around the edge of the tart. Sprinkle with chopped toasted almonds and chocolate shavings if desired. Serve with the remaining topping.

Tip: To make chocolate shavings, take a block of semisweet chocolate and, using a vegetable peeler, gently run the peeler over the chocolate to make shavings.