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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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One of the best tasting crust I ever made,specially with the addition of the almonds and salt.Feel free to decorate as you wish.Almonds,pecans,strawberries or white chocolate are good choice. Ingredients:
crust |
3 tablespoons slivered blanched almonds |
6 tablespoons sugar |
1 3/4 cups (spooned and leveled) all-purpose flour |
2 teaspoons grated orange or lemon zest, (optional) |
1/4 teaspoon salt |
6 tablespoons unsalted butter, cold and cut into pieces |
filling |
12 ounces bittersweet chocolate, coarsely chopped |
1 1/4 cups heavy cream |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired) (I didn’t add it), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
2. Immediately transfer dough to a 20cm loosed bottom tart pan. Using a measuring cup, evenly press dough in bottom and up sides of pan.
3. Bake in center of oven until golden brown and firm to the touch, about 45 minutes. Transfer to a wire rack to cool completely, about 1 hour.
4. Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
5. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.Garnish with ground nuts.
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