Ingredients
- 3 tablespoons slivered blanched almonds
- 6 tablespoons sugar
- 1 1/4 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
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
Method
Step 1
Preheat oven to 350 degrees.
Step 2
To make the dough, pulse almonds in a food processor until finely ground. Add sugar, flour, zest (if desired), 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).
Step 3
Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.
Step 4
Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
Step 5
To make the 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.
Step 6
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.
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