Torta con un Ripieno di Mandorle Tritate e Cioccolata

Chocolate Almond Tart

Preparation info

  • Makes


    10 inch tart
    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

This spectacular tart comes from the handwritten recipe journal of the mother of Signora Giovanna Passannanti, a Sicilian woman in her mid-eighties. I have substituted candied orange peel for the candied squash called for. The combination of almonds, chocolate, lemon zest, and candied orange is so delicious that most people find it almost impossible to confine themselves to a single helping. Even more unbelievably, this tart keeps for 7 days and still tastes as if I’d baked