Ganache Tart With Salted-Almond Crust

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Silky smooth and sprinkled with sea salt, this truffle-like tart gets its richness from deep dark chocolate and whipping cream. Poured warm into a crisp, buttery almond crust, it firms up fast in the fridge

Ganache tart with salted-almond crust

Active time

45 minutes

Total time

55 minutes plus cooling and chilling

Makes

· 12 servings

· ½ cup roast salted almonds

· ¾ cup butter (no substitutions), cut into tablespoons and softened

· ½ cup icing sugar

· ¼ tsp salt

· 1 large egg yolk

· ½ tsp vanilla extract

· 1¼ cups cake flour

· 1 cup whipping cream

· 450g goof-quality dark chocolate, very finely chopped

· Flaky sea salt for garnish (optional)

1. Preheat oven to 175⁰C.

2. In a food processor, pulse almonds unit finely ground. Transfer to a bowl. In same processor (do not clean), pulse 6 tablespoons butter unit creamy. With rubber spatula, scrape bottom and side and salt, and pulse unit smooth. Scrape bowl, then add egg yolk and vanilla, and pulse unit smooth. Scrape bowl, then add flour and ground almonds, and pulse unit mixture forms fine crumbs. Pour mixture into a 27cm tart pan with removable bottom.

3. With fingers, firmly press crumb mixture into bottom and up the sides of pan to form even crust. Freeze for 10 minutes or until firm.

4. Bake crust for 25 minutes or until golden brown. Cool completely on a wire rack.

5. In a 2,8-litre saucepan, heat cream to bubbling on medium. Remove from heat. Add chocolate and let stand for 1 minute. With a rubber spatula, stir gently until smooth. Add remaining butter, 1 tablespoon at a time, gently stirring after each addition unit blended. Pour mixture into cooler crust. Gently shake tart pan to create a smooth, even top.

6. Refrigerate for 30 minutes to set, then let it stand at room temperature up to 6 hours or until ready to serve. Garnish with sea salt if desired.