Upside-Down Fudge-Almond Tart

We were having company and I was looking for something a little decadent for dessert. Found this -- fit the bill perfectly. I followed the recipe exactly, and other than having a slight problem getting the almonds layered on the wet chocolate mixture, it was easy to make and the finished product beautiful to look at. Best of all was the flavor; we all loved it and all of us went back for seconds. I'm so glad I avoided the temptation to serve it with whipped cream -- it certainly didn't need it.

This was so delish, im making it again tonight. I subbed honey for the corn syrup cuz we never get any around here. I also used ordinary cocoa. Its rich, satisfying and looks really pretty.

Tart is way too thin (only about 1 inch thick) and competes against the almonds. Slice (not chopped) almonds would be better. Too dry - not fudgy enough. The tart is really just a brownie. Not very pretty, either. There are much better CL chocolate recipes (souffle and chocolate bread pudding are my favorites).

I thought it was okay, nothing exceptional. It was more dry-brownie that fudgy. I like that it is not too sweet.

A little dry, like another reviewer said; shortened baking time could have helped. Basically, a good brownie. I probably won't make this again. Get a good, rich brownie mix and put it in a tart pan and you have the same basic result.

Definitely worth making again. I used gourmet cocoa and I think it made a difference in the taste. Served with vanilla ice cream while tart was still warm - delicious!

outstianding! I loved the texture of the crunch nuts with the gooey almost brownie like tart. SSSOOOOOO addicting!

It was alittle dry. I would modify with more liquid next time I make it and crush the almonds to a fine grind.

This was very good. I used corn syrup instead of cane and I think I baked it a bit too long but it was delicious and relatively simple. I would make it again.

I made this for Valentine's Day. I thought it was easy and very tasty. I don't have a tart pan, so I used a 9 inch spring form, which worked well. I'm not sure that I toasted the almonds long enough - I'll probably give them a minute or 2 longer on the stove next time. Overall, fudgy, crunchy, easy & delicious. I'm very likely to make this again.

delicious and easy, if you can't find the syrup, which happened to me than use agave syrup, it worked great.

I made this last night. Used pecans (that was all I had) and agave syrup. It was great. 4 adults and 4 children polished it off, I didnt get a chance to see how it lasted. Added homemade whipped cream to it. Yum. Cooked it only about 17 minutes.

Great dessert - I was hesitant to make this because I thought it might be too rich, however, I was pleasantly surprised. The tart looked gorgeous as soon as it came out of the pan and my guests were very impressed. Looks like it was hard, yet very easy. Didn't use the expensive brands of chocolate they recommend, instead used Hersey's baking cocoa that I had on had, and for the bittersweet used a Nestle brand. Great the next day warmed up with ice cream - the almonds make this dish!