Ingredients
3 Tbsp slivered blanched almonds
6 Tbsp sugar
1 1/4 cups all-purpose flour
1/4 tsp salt
6 Tbsp unsalted butter, cold and cut into pieces
12 oz. bittersweet chocolate, coarsely chopped
1 1/4 cups whipping cream
1 tsp vanilla extract
Directions
Preheat oven to 350 degrees F.
In a food processor, pulse almonds until finely ground. Add sugar, flour 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).
Immediately transfer dough to a 9-inch tart pan with a removable bottom. Evenly press dough in bottom and up sides of pan.
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.
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.
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.
This recipe is also linked on...
Everyday Sisters' Sharing Sundays: Nuts
Sweet Tooth Friday
Sweets for a Saturday
Food on Friday: Chocolate
4 comments:
That looks so heavenly. All that chocolate would give me a wonderful sugar high. I have a sweet treat linky party going on at my blog till tomorrow night and I'd love it if you'd come by and link your tart up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html
Wow - yum! How did you like it?
Carolyn, this is a great looking tart. I'm saving this to try later.
You had me at "bittersweet chocolate!!" ;) This tart looks wonderful ... okay, I totally have to follow you now! Your recipes are awesome - very inspiring! Thanks for sharing!
Jade @ Effie's Recipe Box
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