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8 Servings
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20 min prep.
20 min wait. 30 min baking |
Easy
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Ingredients
Shortbread Crust:
5.3 oz soft butter cubed
3.5 oz confectioner’s sugar or icing sugar
1 oz almond flour
1 egg
9 oz all-purpose flour
1 pinch of salt
Chocolate ganache
8 fl oz heavy cream
8 oz bittersweet or semisweet chocolate
1 tsp vanilla extract
Prepare the dough:
Crack the egg into a bowl, add the sugar and whisk until well combined. Add the flour, the almond flour and a pinch of salt and mix everything together. You should obtain a sandy mixture. Toss the butter cubes into that mixture and work with your hands until well combined and a sticky ball forms. Flour the dough lightly on the outside and press into the bottom and up the sides of a floured 12-inch round tart pan with a removable bottom. Trim any excess dough at the rim of the tin. Prick the bottom of the dough with a fork and place in the refrigerator for about 20 minutes.
Preheat the oven to 350 degrees F.
Remove the tart pan from the refrigerator, place it in the middle of the oven and blind bake about 30 minutes until the crust is golden.
Remove the pan from the oven and let cool.
Prepare the chocolate ganache:
Chop the chocolate into small pieces in a medium bowl.
Heat the heavy cream in a small saucepan. When it comes to a boil, pour the hot cream over the chocolate and wait 2 minutes. Add the vanilla extract and whisk until smooth.
Spread the chocolate ganache over the crust and place in the refrigerator for at least 8 hours.
Shortbread Crust:
5.3 oz soft butter cubed
3.5 oz confectioner’s sugar or icing sugar
1 oz almond flour
1 egg
9 oz all-purpose flour
1 pinch of salt
Chocolate ganache
8 fl oz heavy cream
8 oz bittersweet or semisweet chocolate
1 tsp vanilla extract
Prepare the dough:
Crack the egg into a bowl, add the sugar and whisk until well combined. Add the flour, the almond flour and a pinch of salt and mix everything together. You should obtain a sandy mixture. Toss the butter cubes into that mixture and work with your hands until well combined and a sticky ball forms. Flour the dough lightly on the outside and press into the bottom and up the sides of a floured 12-inch round tart pan with a removable bottom. Trim any excess dough at the rim of the tin. Prick the bottom of the dough with a fork and place in the refrigerator for about 20 minutes.
Preheat the oven to 350 degrees F.
Remove the tart pan from the refrigerator, place it in the middle of the oven and blind bake about 30 minutes until the crust is golden.
Remove the pan from the oven and let cool.
Prepare the chocolate ganache:
Chop the chocolate into small pieces in a medium bowl.
Heat the heavy cream in a small saucepan. When it comes to a boil, pour the hot cream over the chocolate and wait 2 minutes. Add the vanilla extract and whisk until smooth.
Spread the chocolate ganache over the crust and place in the refrigerator for at least 8 hours.
"This chocolate tart recipe is for chocolate lovers! The rich chocolate ganache will satisfy your chocolate cravings. The thin crust with its almond flour adds an elegant touch to this easy recipe. I enjoy this chocolate tart with a scoop of vanilla ice cream and a cup of coffee or tea." ~Nathalie