Chocolate-on-Chocolate Tart with Maple Almonds

Name: Chocolate-on-Chocolate Tart with Maple Almonds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters raw almonds; 283 grams bittersweet chocolate (at least 70% cacao), chopped; 118 milliliters maple sugar or (packed) brown sugar; 1 large egg yolk; 296 milliliters all-purpose flour, plus more for rolling; 355 milliliters heavy cream; 3 Tbsps honey; 1 teaspoons kosher salt; 1 Tbsp pure maple syrup; 2 Tbsps sugar; 59 milliliters (1/2 stick) unsalted butter, cut into pieces; 2 Tbsps unsweetened cocoa powder

Chocolate-on-Chocolate Tart with Maple Almonds might be just the dessert you are searching for. One serving contains 510 calories, 6g of protein, and 33g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes roughly 45 minutes. If you have honey, bittersweet chocolate, sugar, and a few other ingredients on hand, you can make it.

Instructions

Pulse cocoa powder, sugar, salt, and1 1/4 cups flour in a food processor to combine.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add butter; pulse until mixture resemblescoarse meal. Beat egg yolk and 3 tablespoons icewater in a small bowl; add to flour mixtureand pulse until dough just comes together.Form into a 3/4"-thick disk, wrap tightly inplastic, and chill until firm, at least 2 hours.

Ingredients you will need

Egg Yolk

Butter

Dough

All Purpose Flour

Wrap

Equipment you will use

Bowl

Preheat oven to 350°F.

Equipment you will use

Oven

Roll out dough on alightly floured surface to a 12" round.

Ingredients you will need

Dough

Roll

Transferto tart pan; lift up edges and let dough slumpdown into pan, then gently press into edge ofpan. Trim dough, leaving about a 1" overhang.Fold in overhang; press to adhere. Prickbottom with a fork. Chill in freezer 15 minutes.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Frying Pan

Line pie with parchment paper or heavy-dutyfoil, leaving a 1 1/2" overhang. Fill withpie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Baking Paper

Place on arimmed baking sheet and bake until crustis dry around the edges, about 30 minutes.

Equipment you will use

Baking Sheet

Oven

Remove parchment and weights and bakeuntil crust is firm and looks dry all over, 5–10minutes longer.

Ingredients you will need

Crust

Transfer pan to a wire rackand let crust cool.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

DO AHEAD: Dough can be made 2 daysahead; keep chilled. Crust can be baked1 day ahead; store tightly wrapped at roomtemperature.

Ingredients you will need

Crust

Dough

Preheat oven to 350°F.Toast almonds on a rimmed baking sheet,stirring occasionally, until slightly darkened,6–8 minutes.

Ingredients you will need

Almonds

Toast

Equipment you will use

Baking Sheet

Oven

Let cool.

Bring almonds, maple sugar, maplesyrup, salt, and 1/4 cup water to a boil in amedium saucepan. Reduce heat and cook,stirring often, until mixture turns mahogany,about 5 minutes.

Ingredients you will need

Maple Sugar