Gluten-Free Chocolate Frangipane Tart

Ingredients:

Cake

• 1 and 1/4 cups ground almonds
• 1/3 cup powdered sugar
• 1/4 cup brown sugar
• 1/3 cup cocoa powder
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 6 tablespoons chilled unsalted butter, cut into pieces

Filling

• 4 eggs
• 220 g unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup ground almonds
• 200 g dark chocolate, melt and cool
• 1/3 cup dried black figs, halved (5-6 pcs.)
• Crème fraîche, for serving (optional)

Preparation:

1. Cake:

   
   Combine the ground almonds, powdered sugar, brown sugar, cocoa, salt, and baking soda in a food processor. Add the butter and pulse until the dough comes together but is not sticky or wet, about 10 pulses. Transfer the dough to a 25cm (10in) loose-bottomed tart pan. Gently press the dough evenly into the bottom and up the sides of the pan. Refrigerate for at least 15 minutes. Preheat oven to 200°C (400°F).
   

2. Filling:

   
   Separate the eggs into whites and yolks and beat the whites until stiff peaks form. In a separate bowl, beat the butter and sugar. Add the egg yolks one at a time and beat until smooth. Add the ground almonds and melted chocolate. Gently fold in the beaten whites. Spoon the filling onto the chilled dough in the pan.
   
3. Bake until the chocolate begins to set, 15 minutes. Gently press the dried figs into the filling in a circle around the entire surface of the tart and continue baking until slightly puffed and set, 20-25 minutes. Cool. Slice and serve with crème fraîche, if desired.