I have been hooked on chocolate recently, more so than usual. After my disappointment with the S’more Brownies, I decided to make something that should be a little more classic and serious, something that I would actually eat: Upside-Down Fudge-Almond Tart.
This was pretty quick to make. I used a hand mixer, but wish I had used the stand mixer to make each addition a little easier. I microwaved the chocolate and butter together, and used corn syrup for the golden cane syrup.
My tart pan is 10 inches rather than the 9 that the recipe calls for. I realized I would have to adjust the baking time. It still looked pretty goopy at 10 minutes, but it was a little more done than it should have been at 15. If I make it in the 10-inch tart pan again, I’ll probably bake it around 13 minutes. I may also just see if I have a 9-inch springform pan somewhere.
This was delicious. Even though I thought it should have been taken out of the oven a minute or two earlier, this was still moist. The toasted almonds provided a nice contrast to the tart. This was rich without being too rich, which meant that Alex and I ate over half of it after having a light dinner. It held up well – I had some as a snack at work the next day, and it was still moist when we had it for dessert the following day. I will definitely make this again.