Chocolate almond kahlua tart

This dessert is rich, dark, and decadently delicious. I modified it from Giada and gave it my own twist with kahlua instead of amaretto liquor. Plus, this dessert really does not need additional cream (she makes an apricot cream to go with this tart) - it is an indulgence all on its own! The small amount of kahlua added makes a huge difference and really enhances the flavors of the dark chocolate and almond. 

Ingredients
Crust

• 1 cup all-purpose flour, plus more for dusting
• 1/2 cup almond flour
• 1/3 cup slivered almonds
• 1/3 cup unsweetened cocoa powder
• 3 tablespoons sugar
• 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1/4 teaspoon fine sea salt
• 2 tablespoons iced water, plus extra, as needed

Filling

• 2 cups bittersweet chocolate chips, such as Ghirardelli (12 ounces)
• 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
• 3 eggs, beaten
• 2 tablespoons coffee liquor (I used kahlua)
• 2 tablespoons sugar
• 1 teaspoons pure vanilla extract 

Topping

• 1/4 cup of slivered almonds
• 1/4 cup of white chocolate chips

Directions

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter a 9-inch tart pan.
• For the crust: 
• Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
• Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
• For the filling: 
• Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. 
• Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. 
• For the topping:
• Pulse the slivered almonds and white chocolate chips in a food processor until nicely crumbled. Sprinkle on top of the tart.
• Allow the tart to cool completely, about 1 hour. The perfect dessert to go with some red wine (we like any kind of chocolate red wine)!

Original recipe courtesy of Giada De Laurentiis
Happy and healthy eating!