She Bakes

Dark Chocolate Tart with Toasted Almonds & Sea Salt 

Adapted from Bon Appetit 

Crust:

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

Pinch of salt

1/4cup plus 1 TBsp. powdered sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 large egg yolk

3/4 teaspoon vanilla extract

Filling and Garnish:

3 ounces bittersweet chocolate (I used 72%)

3 ounces semi-sweet chocolate, chopped

3/4 heavy cream

2 ounces almonds, chopped and toasted

1 teaspoon sea salt

Preparation:

Crust:

Whisk flour, cocoa powder, and salt in a small bowl. Pulse powdered sugar and butter in a food processor until smooth. Add yolk and vanilla; pulse to mix well. Add dry ingredients and pulse just to blend. Gather dough into a ball, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour or up to 3 days.

Spray 4.75 inch tart pans with nonstick spray. Roll out dough between 2 sheets of parchment paper to 1/8" thickness. Peel off top sheet of paper. Cut dough into rounds. Gather scraps; repeat until all dough is used. Transfer rounds to tart pans, pressing gently onto bottom and up sides of cup. Chill for 30 minutes.

Preheat oven to 325°. Bake tart shells until slightly puffed and firm to touch, 12–15 minutes. Let cool completely in pan on a wire rack.

Filling and Garnish:

Place both chocolates in a medium bowl. Bring cream to a simmer in a small saucepan. Pour cream over chocolate; stir until melted and smooth. Let ganache cool to room temperature. 

Spoon ganache into tart pans and sprinkle garnish on top. 

This was a huge hit! My mister even said "this might be the best thing you've ever made." Woah! It takes a little patience, but is so worth the wait. Also, you could definitely use this recipe for a normal 9 inch tart pan.

Joyeux cuisson!

PS- it's also pretty simple.