Hi all– Well, we had two Thanksgiving celebrations this past week. One at our house with the family from all around and then again up at Aaron and Jessica’s house with all our kids in SF. And that meant two chances to make this new chocolate tart.
It’s basically chocolate and cream–rich enough to really feel like dessert! A slim slice is just enough for even an enthusiastic chocolate lover like me.
I hope your Thanksgiving was filled with pies and tarts and warm wonderful times with friends and family. I’m thankful to you for stopping in to read here.
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter, melted & cooled a few minutes
1 egg yolk
10 oz. bittersweet chocolate
(at least 70% cacao)*
1/4 cup butter (1/2 stick)
1 1/2 cup heavy whipping cream
3 tab. honey
1/8 tsp. salt
1/4 cup sugar
1/2 cup sliced almonds
To make the crust, mix together the flour, sugar and salt. Beat the egg yolk and stir it into the flour along with the melted butter– until it is blended into a ball.
Lightly spray a 9″ or 10″ tart or pie pan with cooking spray and press the dough into the pan with your fingers to make a thin crust. Bake it in a 350 degree over for 20 to 25 minutes until the crust is nicely browned.
Set the crust aside to cool.
To make the filling, cut the butter to 4 or 5 chunks and drop it into a heat proof bowl with the chocolate.
Then in a sauce pan put the whipping cream, honey and salt, stirring it all the while just until it starts to boil.
Pour the hot cream mixture over the chocolate and let it sit for 2 minutes. Then beat it with a whisk until the chocolate is melted and thoroughly combines with the cream mixture. It will be smooth and glossy.
Pour it into the cooled crust and pop it into the fridge for at least 4 hours until the chocolate is set.
Meanwhile, put the almonds and 1/4 cup sugar in a small skillet. Cook over medium heat stirring all the while– until the sugar all melts and turns and pretty caramel color and coats the almonds. Scrape them out of the pan onto a piece of foil to cool.
When you’re ready to serve the tart sprinkle the almonds on top (if the clumps of almonds are too big, break them into bits).
*I used Ghirardelli 70% chocolate chips–10 oz. bag.
Cut into neat little slices and enjoy!