Chocolate-Coffee Tart With Almonds And Caramel Hard Sauce
Indulge in the rich and decadent flavors of this Chocolate Almond Tart with a crunchy crust that complements the smooth and creamy ganache. Topped with coarsely chopped almonds and a sprinkle of flaky sea salt, this dessert is sure to impress your guests and satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- 2 all-purpose flour
- 1/2 natural unsweetened cocoa powder
- 1/2 kosher salt
- 1 powdered sugar
- 3/4 (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 large eggs
- All-purpose flour, for work surface
- 1 1/2 cups heavy cream
- 1/2 coffee beans, crushed with a rolling pin
- 2 light corn syrup
- 14 semisweet or bittersweet chocolate (64%–72% cacao), chopped
- 6 (3/4 stick) unsalted butter, cut into 1/2-inch cubes
- 1/2 coarsely chopped almonds
- Flaky sea salt, such as Maldon
- (see recipe)
Instructions
- Combine powdered sugar and butter in a food processor and pulse until well combined and creamy. Add eggs 1 at a time, pulsing between additions until well blended. Add dry ingredients and pulse just to blend. Form dough into two balls and flatten into disks. Wrap in plastic and chill for at least 1 hour.
- Preheat oven to 350°. Roll out one dough disk on a lightly floured work surface to a 1/8-inch-thick round, dusting with flour if necessary to prevent sticking. Reserve second disk for a second tart or another recipe. Transfer crust to tart pan; press onto bottom and up sides of pan. Trim dough flush with edge of pan. Using a fork, pierce dough all over bottom of pan.
- Bake tart crust until it appears dry and begins to pull away from sides of pan, 15â17 minutes. Let cool completely. DO AHEAD: Tart dough can be made 5 days ahead. Keep chilled. Dough can also be frozen up to 1 month ahead. Tart crust can be baked 1 day ahead. Store airtight at room temperature.
- Meanwhile, bring cream to a simmer in a small saucepan over medium heat; add coffee beans and remove from heat. Cover and let steep 30 minutes.
- Strain cream mixture; discard coffee beans. Return cream to saucepan and add corn syrup; return to a simmer over medium heat.
- Place chocolate in a large bowl. Pour hot cream mixture over chocolate and let sit 5 minutes. Using a spatula, slowly start to combine cream and chocolate. When mixture is halfway incorporated, slowly start adding the butter, a few pieces at a time, and continue mixing until ganache is completely blended. (Alternatively, use an electric mixer to blend.)
- Pour ganache into tart crust; smooth top. Top with almonds and sea salt. Let sit at room temperature for at least 2 hours before serving. Cut into wedges and serve with Caramel Hard Sauce. DO AHEAD: Tart can be made 1 day ahead. Cover and store at room temperature.
Yield
10—12 servings
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