Salted Almond Truffle Tart

This Salted Almond Truffle Tart makes an amazing tart that will impress any valentine, make it for dessert with that special Valentine’s Day Dinner.

butter

1/2 cup roasted almonds with sea salt, coarsely chopped

1/3 cup packed brown sugar

1/3 cup rolled oats

3/4 cup all-purpose flour

1/2 cup chilled butter, cubed

1 egg yolk

12 oz. bittersweet chocolate, chopped

2 Tbsp. butter, cut up

1 Tbsp. packed brown sugar

1-1/4 cups whipping cream

1/2 tsp. vanilla

1/4 tsp. sea salt

Lightly butter a 9 inch round tart pan with a removable bottom and place in freezer.

Combine almonds, 1/3 cup brown sugar and oats in a food processor. Process until nuts are finely ground. Add flour and pulse to combine. Add 1/2 cup butter and pulse until texture of coarse meal. Add egg yolk and pulse 30 seconds or until mixture starts to come together .

Transfer to a bowl and knead dough just until mixed. Press evenly into bottom and sides of prepared pan. Prick bottom with a fork. Line crust with foil. Freeze at least 45 minutes or overnight. Preheat oven to 400 degrees.

Fill crust with dried beans or pie weights, pushing to the edges to help hold up edges while baking. Bake 12 minutes. Remove foil and beans. Bake 6-8 minutes more or until deep golden brown. Cool completely.

For filling: Combine chocolate, 2 Tbsp. butter and 1 Tbsp. brown sugar in a medium heat proof bowl.

In a small saucepan, bring cream just to boiling.

Pour through a fine mesh sieve over chocolate mixture, let sit for 5 minutes. Add vanilla and 1/4 tsp. sea salt, stir until smooth.

Pour into crust and spread to edges. Refrigerate 4-24 hours, covering after 3 hours.

Remove from refrigerator 30 minutes before serving. Sprinkle with a little flaky sea salt if desired.

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