Cinnamon-Almond-Chocolate Tart

 

1

cup Gold Medal® all-purpose flour

2

tablespoons sugar

1

cup slivered almonds

1/2

cup butter or margarine, softened

1

egg

1/2

cup sugar

1

teaspoon ground cinnamon

1

tablespoon corn syrup

1/8

teaspoon almond extract

3

eggs

3

oz semisweet baking chocolate, melted, cooled

6

tablespoons butter or margarine, melted

Whipped cream

Additional ground cinnamon

• 1 Heat oven to 350°F. In food processor or blender, place flour, 2 tablespoons sugar and the almonds. Cover; process until almonds are finely chopped. Add 1/2 cup butter and egg. Cover; process until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom.
• 2 Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.
• 3 Meanwhile, in medium bowl, beat 1/2 cup sugar, 1 teaspoon cinnamon, the corn syrup, almond extract and 3 eggs with wire whisk until smooth. Stir in chocolate and 6 tablespoons butter.
• 4 Pour filling into hot crust. Bake 18 to 24 minutes or until almost set in center. Cool on cooling rack at least 30 minutes before serving.
• 5 Remove side of pan. Serve tart topped with whipped cream; sprinkle with additional cinnamon. Store covered in refrigerator.