Chocolate Cream Almond Tart

Chocolate Cream Almond Tart

Almond shortbread crust:

• 1 1/2 cups all-purpose flour

• 1/2 cup powdered or confectioner's sugar

• 1/4 teaspoon salt

• 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces

• 1 egg yolk, beaten

• 1/2 cup finely chopped almonds

• Tart pan, with a removable bottom

In a large bowl, whisk together the flour, powdered sugar and salt. Scatter the cold butter pieces over the flour, and using a pastry cutter, cut the butter into the flour until you have coarse crumbs (about 1-2 minutes). Add the egg yolk, a little at a time, stirring into the flour and butter with your fingers. Working quickly, work the dough with your fingers to incorporate the moisture into the flour. (The dough will appear very dry, and you might think it doesn't have enough liquid, but don't worry, it will come together.) After 2-3 minutes of working the dough, it should start to hold together enough so that you can gather it into a ball. During the last minute of working the dough, sprinkle in the almonds.

Grease your tart pan very thoroughly with butter or cooking spray. Take half the dough and press evenly into the bottom of the tart pan, all the way to the edges. Take the other half of the dough, and press evenly around the sides of the pan. Freeze crust in pan for 30 minutes.

Preheat the oven to 350. Grease a piece of foil, and press the foil, greased side down, against the bottom and sides of the crust. Fill the foil with dry beans or pie weights. Bake, covered, for 30 minutes, then remove the foil and bake for an additional 5-10 minutes until browned. Cool completely.

Cook's Note: For a gluten free option, substitute finely ground almond meal for the flour, or a combination of almond meal and a gluten free flour blend.

Chocolate Pastry Cream:

• • • 2 cups whole milk

    • 6 egg yolks

    • 1/2 cup granulated sugar

    • 1/4 cup corn starch

    • 3 tablespoons unsweetened cocoa powder

    • 4 ounces semi-sweet or bittersweet chocolate, finely chopped

    • 1/4 cup (1/2 stick) cold unsalted butter, cut into chunks

    • 1 teaspoon vanilla

Garnish:

• • • 1/2 cup whipping cream

    • 1 tablespoon powdered sugar

    • Sliced almonds

    • Coarse sea salt

To make the pastry cream, pour the milk into a saucepan. Bring to a gentle simmer, just until the milk starts to steam, over medium low heat. In a separate bowl, whisk together egg yolks, sugar, corn starch and cocoa powder; it will be very thick. Ladle about a cup of the hot milk into the mixture, whisking to incorporate. Scrape the mixture into the saucepan and bring to a boil, stirring constantly, until thick like pudding, then remove from the heat.

Whisk in chocolate and butter, a little at a time until melted, and the vanilla. Pour the pastry cream through a fine mesh strainer to remove any bits of cooked egg. Cover with plastic, resting the plastic directly against the cream, and cool in the refrigerator for two hours. Uncover, whisk the cream and spread into the cooled crust. Chill for several more hours.

To garnish, whip the whipping cream and powdered sugar until as stiff as you like; pipe or spread onto the tart. Sprinkle with a bit of sea salt and the sliced almonds.

Recipe from Curly Girl Kitchen