Indulge in the rich flavors of this Chocolate Almond Croissant Tart! Made with a flaky buttery sweet pastry filled with almond cream and topped with flaked almonds, chocolate chips, and a dusting of powdered sugar. It’s buttery, flaky, nutty, chocolatey, and delicious!
It took me forever to write a blog post, but she’s finally here! Sharing this delicious chocolate almond croissant tart recipe with you all today. This tart sounds fancy, but trust me it’s not that hard to make!
This chocolate almond croissant tart recipe is what all almond pain au chocolat lovers dream of. All the flavors of an almond pain au chocolat are packed into this delicious tart! It combines a flaky buttery sweet shortcrust pastry with frangipane (almond cream) that you find inside of almond croissants, flaked almonds, chocolate chips, and a dusting of powdered sugar. This tart is so perfect with a morning coffee or just as a dessert. I am in LOVE with this tart! Try bake it and you will be in love too.
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THIS CHOCOLATE ALMOND CROISSANT TART
- This tart has all the flavors of an almond pain au chocolat! Everything is packed into this yummy tart!
- Looks and sounds fancy but easy to make.
- Flaky buttery sweet shortcrust pastry, sweet nutty filling, chocolatey crunchy on top!
- Whether enjoyed with a morning coffee or as a decadent dessert, this chocolate almond croissant tart will make you in love!
INGREDIENTS NEEDED & NOTES
Flour – Regular all-purpose flour works great in this recipe. You’ll need this to make the sweet shortcrust pastry and the frangipane (almond cream) filling.
Almond – You’ll need almond flour and almond flakes. Almond flour is the key ingredient in this recipe to make the frangipane, and make sure you’re using almond flour not almond meal. Then, you’ll need almond flakes for topping.
Chocolate – You can use chopped chocolate bars or chips, but make sure to use the highest quality ones.
Vanilla – Just a lil bit of vanilla bean paste to enhance the flavor! I love vanilla bean paste to make the frangipane, but regular vanilla extract works too.
Salt – This will do the job of balancing out the flavor.
Sugar – This recipe uses 2 types of sugar. Powdered sugar (confectioners’ sugar) for the sweet shortcrust pastry and topping and granulated sugar to make the frangipane filling.
Butter – You can use salted or unsalted butter for this recipe, but I highly recommend using unsalted butter, so you can control the salt. Use cold butter to make the sweet shortcrust pastry and room-temperature butter to make the frangipane filling
Egg – You’ll need room-temperature eggs. Remove 2 hours before using. If you forget to take them out of the fridge ahead of time, then pop the eggs in warm water for ten minutes. Also, make sure you’re using large eggs!
Water – Need some water to hold together the pastry shell dough! Also, make sure the water is cold straight from the fridge.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- 9-inch tart pan
- Mixing bowls
- Rolling pin
- Pie weights
- Pastry cutter
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHOCOLATE ALMOND CROISSANT TART
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Prepare the Sweet Shortcrust Pastry and Blind Bake the Crust
Cut the cold butter into large cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a food processor. Process for 30 seconds to combine. Add in the cold butter and pulse until the butter is cut into the flour and you no longer see large pieces. The mixture will be clumpy, resembling a coarse meal.
Then, gradually add the egg yolk, vanilla extract, and 2 tablespoons of cold water while pulsing. Pulse the mixture until the dough comes together, forming large clumps. If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water. Make sure the dough is not too wet. It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s okay.
Pour the dough onto your work surface, and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it for at least 1 hour.
*If you make this with a pastry cutter or with your fingertips.
Cut the cold butter into large cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a large bowl then add the butter cubes and gently toss the butter cubes through the flour mixture until each piece is well coated. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks). Keep tossing the butter through the flour mixture as you work.
Whisk the egg yolk, 2 tablespoons of cold water, and vanilla extract together, then sprinkle the mixture into the flour and butter. Mix in well using a stiff spatula or your hand until the dough comes together. If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water. Make sure the dough is not too wet. It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s ok.
Pour the dough onto your work surface, and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it for at least 1 hour.
STEP 2 – Blind Bake the Crust
Place your chilled dough on a lightly floured surface. Let the dough sit for about 10 to 20 minutes until pliable. Gently smack the dough with the rolling pin so it loosens up, then roll out the dough to a rough 12-inch circle, or about 1/6 inch (4 mm) thick. Fold the dough over the pin to lift it, then quickly ease the dough into a 9.5-inch tart pan.
Use the tips of your fingers, and press the dough against the sides and bottom of the pan evenly. Trim the excess dough off the top of the pan, then poke the bottom of the tart shell with a fork. Place the tart shell into the freezer for about an hour. If storing for more than an hour, wrap well with plastic wrap.
Now we blind bake the pastry shell. You can skip this blind bake step, but I highly recommend to blind bake your tart shell to avoid soggy bottom.
Preheat the oven to 350F F. Crush parchment paper or aluminum foil, reopen it, and press it into the chilled tart shell, covering the edges. Fill the shell with pie weights, beans, or rice, then blind bake the tart shell for 15 minutes until the crust is set and pale brown. Remove the tart shell from the oven, then carefully pull the parchment away and let it cool slightly while you make the filling
STEP 3 – Make the Almond Cream
In the bowl of your stand mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, cream room temperature butter, and sugar together on medium speed until pale, for about 4 minutes.
Then, reduce the mixer speed to medium-low speed and add in the eggs one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula, then reduce the mixer speed to low and gradually add the almond flour, all-purpose flour, salt, and vanilla. Mix until well combined.
STEP 4 – Assemble and Bake The Tart
Pour the frangipane filling into the tart shell and spread out evenly, then top with chocolate chips and almond flakes. Bake the tart for about 35 minutes until the frangipane has risen, the edge has set, and the shell is golden brown.
Remove the tart from the oven and allow it to cool in the pan for about 10 minutes as you prepare the simple syrup. In a small saucepan, combine water and sugar, then warm the mixture until the sugar has melted.
Immediately drizzle 2-3 tablespoons of the warm syrup over the top of the tart. Allow the tart to cool for an hour or longer to be fully set before removing from the pan and dusting with powdered sugar.
The addition of syrup and powdered sugar is totally optional, but it will give this sweet treat even more of an almond croissant vibe.
TIPS FOR MAKING THE BEST CHOCOLATE ALMOND CROISSANT TART
- When rolling the sweet shortcrust pastry, always roll away from you and turn the dough. Turning the dough ensures that it is not stuck to the counter. If the dough breaks, do not panic! Simply arrange and press it into the tart pan with your hands.
- When you make the tart shell, make sure the ingredients are cold and keep the dough cold in every step, to prevent melty butter.
- Blind bake the pastry shell. You can skip this and fill it with the frangipane right away, but I highly recommend blind baking it to avoid a soggy bottom.
- Don’t overwork the pastry dough.
- Be patient, and don’t skip the suggested rest times.
MAKE AHEAD TIPS
The sweet shortcrust pastry and the frangipane (almond cream) filling can both be made in advance to save time.
- To make the sweet shortcrust ahead: Flatten the dough into a disc, about an inch thick, and wrap it with layers of plastic wrap. Store for up to 2 days in the fridge or up to a month in the freezer.
- To make assembled sweet shortcrust ahead:
- Place your chilled dough on a lightly floured surface. Let the dough sit for about 10 to 20 minutes until pliable. Gently smack the dough with the rolling pin so it loosens up, then roll out the dough to a rough 12-inch circle, or about 1/6 inch (4 mm) thick. Fold the dough over the pin to lift it, then quickly ease the dough into a 9.5-inch tart pan.
- Use the tips of your fingers, and press the dough against the sides and bottom of the pan evenly. Trim the excess dough off the top of the pan, then poke the bottom of the tart shell with a fork.
- Wrap the tart pan with layers of plastic wrap. Store for up to 2 days in the fridge or up to a month in the freezer. When you’re ready to make the tart, proceed with the blind baking and the rest of the recipe.
- To make the frangipane ahead: Store the frangipane in an air-tight container or in a bowl and cover the bowl with plastic wrap. Frangipane can last for up to 7 days in the fridge or freeze for one month. Thaw it overnight in the refrigerator before using it.
HERE’S HOW TO SERVE AND STORE THE LEFTOVER CHOCOLATE ALMOND CROISSANT TART
I highly recommend enjoying this Pear Apple Frangipane Tart fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the first day because the crust will soften after a few days. Once baked, you’ll want to allow the tart to cool almost completely before serving. I like to garnish it with simple sugar syrup and a dusting of powdered sugar.
The tart is best served on its own or with a simple dollop of whipped cream or ice cream.
If you want to keep it for later, this Pear Apple Frangipane Tart should be kept in an airtight container and place in the fridge for up to 3 days
I don’t recommend freezing the fully baked tart as it will change the final texture, but you can freeze it for up to 2 months. Wrap individual slices with layers of plastic wrap and place them in a freezer-safe container or a zip-top bag.
FAQ (Frequently Asked Questions)
Can I use store-bought pie crust?
Absolutely! You can use store-bought pie crust.
Chocolate Almond Croissant Tart
Indulge in the rich flavors of this delicious Chocolate Croissant Tart! Made with a flaky buttery sweet shortcrust pastry filled with almond cream and topped with flaked almonds, chocolate chips, and a dusting of powdered sugar. It’s buttery, flaky, nutty, chocolatey, and delicious!
Ingredients
Pâte Sucrée (Sweet Shortcrust Pastry)
- 250g (2 cups, spoon and level method) all-purpose flour
- 63g (1/2 cup) powdered sugar
- 1/4 teaspoon salt
- 170g (1 + 1/2 sticks) unsalted butter, cold
- 1 egg yolk
- 1 teaspoon vanilla bean paste
- 2-3 tablespoons water, cold
Frangipane (Almond Cream)
- 141g (1 + 1/4 sticks) unsalted butter, room temperature
- 150g (3/4 cup) granulated sugar
- 3 large eggs
- 1 egg yolk
- 144g (1 + 1/2 cups) almond flour
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean paste
Topping
- 128g (3/4 cup) semi-sweet chocolate chips
- 42g (1/2 cup) almond flakes
Simple Sugar Syrup, Optional
- 1/4 cup water
- 1/4 cup sugar
- powdered sugar for dusting
Instructions
STEP 1 - Prepare the Sweet Shortcrust Pastry and Blind Bake the Crust
Cut the cold butter into large cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a food processor. Process for 30 seconds to combine. Add in the cold butter and pulse until the butter is cut into the flour and you no longer see large pieces. The mixture will be clumpy, resembling a coarse meal.
Then, gradually add the egg yolk, vanilla extract, and 2 tablespoons of cold water while pulsing. Pulse the mixture until the dough comes together, forming large clumps. If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water. Make sure the dough is not too wet. It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s okay.
Pour the dough onto your work surface, and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it for at least 1 hour.
**If you make this with a pastry cutter or with your fingertips.
Cut the cold butter into large cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a large bowl then add the butter cubes and gently toss the butter cubes through the flour mixture until each piece is well coated. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks). Keep tossing the butter through the flour mixture as you work.
Whisk the egg yolk, 2 tablespoons of cold water, and vanilla extract together, then sprinkle the mixture into the flour and butter. Mix in well using a stiff spatula or your hand until the dough comes together. If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water. Make sure the dough is not too wet. It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s ok.
Pour the dough onto your work surface, and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it for at least 1 hour.
STEP 2 - Blind Bake the Crust
Place your chilled dough on a lightly floured surface. Let the dough sit for about 10 to 20 minutes until pliable. Gently smack the dough with the rolling pin so it loosens up, then roll out the dough to a rough 12-inch circle, or about 1/6 inch (4 mm) thick. Fold the dough over the pin to lift it, then quickly ease the dough into a 9.5-inch tart pan.
Use the tips of your fingers, and press the dough against the sides and bottom of the pan evenly. Trim the excess dough off the top of the pan, then poke the bottom of the tart shell with a fork. Place the tart shell into the freezer for about an hour. If storing for more than an hour, wrap well with plastic wrap.
Now we blind bake the pastry shell. You can skip this blind bake step, but I highly recommend blind bake your tart shell to avoid soggy bottom.
Preheat the oven to 350F F. Crush parchment paper or aluminum foil, reopen it, and press it into the chilled tart shell, covering the edges. Fill the shell with pie weights, beans, or rice, then blind bake the tart shell for 15 minutes until the crust is set and pale brown. Remove the tart shell from the oven, then carefully pull the parchment away and let it cool slightly while you make the filling
STEP 3 - Make the Almond Cream
In the bowl of your stand mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, cream room temperature butter, and sugar together on medium speed until pale, for about 4 minutes.
Then, reduce the mixer speed to medium-low speed and add in the eggs one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula, then reduce the mixer speed to low and gradually add the almond flour, all-purpose flour, salt, and vanilla. Mix until well combined.
STEP 4 - Assemble and Bake The Tart
Pour the frangipane filling into the tart shell and spread out evenly, then top with chocolate chips and almond flakes. Bake the tart for about 35 minutes until the frangipane has risen, the edge has set, and the shell is golden brown.
Remove the tart from the oven and allow it to cool in the pan for about 10 minutes as you prepare the simple syrup. In a small saucepan, combine water and sugar, then warm the mixture until the sugar has melted.
Immediately drizzle 2-3 tablespoons of the warm syrup over the top of the tart. Allow the tart to cool for an hour or longer to be fully set before removing from the pan and dusting with powdered sugar.
The addition of syrup and powdered sugar is totally optional, but it will give this sweet treat even more of an almond croissant vibe.
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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