Double chocolate diversion

1 Servings

Ingredients

Quantity Ingredient
1 cup Flour
¼ cup Ground almonds
2 tablespoons Brown sugar
¼ teaspoon Salt
½ Stick un-salted butter,
Softened
1 To 3 Tbls. cold water
Chocolate layer:
⅔ cup Semi-sweet chocolate chips
½ Stick un-salted butter
¼ cup Firmly packed brown sugar
¼ teaspoon Ground cinnamon
⅓ cup Flour
1 Egg
½ teaspoon Vanilla
White chocolate layer:
4 ounces White baking bar, chopped
½ Stick un-salted butter
⅓ cup Sugar
2 Eggs
3 ounces Cream cheese, softened
2 tablespoons Flour
1 teaspoon Vanilla extract
⅓ cup Sliced almonds
Glaze:
2 tablespoons Semi-sweet chocolate chips
1 teaspoon Oil

Directions

Preheat the oven to 375'F. Crust: In a large bowl combine the flour, almonds, sugar and salt and mix well. Cut in the butter and add water, stirring just until dry ingredients are moistened and the mixture forms a ball when lightly pressed together. Press into the bottom of a 9 or 10" tart pan with a removable bottom.

Chocolate layer: In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until smooth. Remove from heat.

Stir in the flour, sugar and cinnamon and mix well. Add the egg and vanilla; beat well. Spread over crust.

White chocolate layer: In a small saucepan over very low heat, melt white chocolate and butter, stirring constantly until smooth. Cool slightly. In a small bowl, beat sugar, eggs, cheese, flour and vanilla at medium speed until smooth ( about 2 minutes) Stir in the melted chocolate mixture and beat at high speed for 1 minute. Pour over filling in pan; sprinkle with sliced almonds.

Bake on the bottom rack of the oven for 25 to 30 minutes or until light golden brown. Cool on a rack. Run a knife around the sides of the pan to loosen; remove sides of pan.

Glaze: In a small saucepan over low heat, melt the chips with the oil.

stirring constantly until smooth. Drizzle over tart.

Crust:

File

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