Chocolate Ganache Tart

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 3 tablespoons blanched slivered almonds
• 6 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 2 teaspoons grated orange zest (optional) or 2 teaspoons grated lemon zest (optional)
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into pieces (no substituions)
• 12 ounces bittersweet chocolate, coarsely chopped (we have used valhrona & ghirardelli)
• 1 1/4 cups heavy cream
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°.
• 2 make dough:.
• 3 in a food processor, pulse almonds until finely ground.
• 4 add sugar, flour, zest (if desired), 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).
• 5 immediately transfer dough to a 9-inch tart pan with a removable bottom.
• 6 using a measuring cup, evenly press dough in bottom and up sides of pan.
• 7 bake in center of oven until golden brown and firm to the touch, about 20 minutes.
• 8 transfer to a wire rack to cool completely, about 1 hour.
• 9 make ganache:.
• 10 place chocolate in a large mixing bowl.
• 11 in a small saucepan, bring cream to a boil.
• 12 pour hot cream, through a sieve, over chocolate.
• 13 stir until smooth and creamy in texture.
• 14 mix in vanilla.
• 15 pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve).
• 16 let stand until set, about 2 hours, or chill for 1 hour.
• 17 enjoy!