Nov 23, 2013

A year round treat everyone will love, Chocolate Honey Almond Tart

I first made this quick and easy dessert over the summer when I was throwing an impromptu tea party.  Not much of a baker, I found inspiration through one of Giada De Laurentiis's recipes on line.  I modified it to my personal taste and style, and  figured this would be easy enough to execute, but would surely please any palate.  Since then I have had many requests for this delicious dessert, and genuinely enjoy making it for friends, family, and loved ones. I hope you enjoy it as much as I do!
1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan 
1 packet McVitie's Ginger Nut Biscuits, 8 ounces-ounces total
2 tablespoons slivered almonds
3/4 cup heavy cream
1/4 cup orange blossom honey
340 grams of Lindt 70 % Dark Chocolate (melted slightly in a double boiler)

Preheat the oven to 350 degrees F.

Butter the bottom and sides of a 9-inch springform pan.
Place the McVitie's Ginger Nut Biscuits and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.

In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil.  Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Sprinkle the salted almond croquant (recipe below) around the edges.
Refrigerate for at least 5 hours or preferably overnight.

Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.

Salted Almond Croquant

1/2 cup whole blanched almonds, lightly toasted, and crushed slightly
1/4 cup of sugar  
1 tbsp water
Line a cookie sheet with a layer of parchment paper.
Pour the sugar and water into a saucepan and set over a medium heat. Swirl the pan from time to time until the sugar dissolves, but don’t be tempted to use a utensil to stir the liquid as this can cause it to crystallize.
Reduce the heat to very low and simmer gently until the liquid forms a pale golden caramel.
Tip in the toasted almonds and cook gently for 2-3 minutes until the caramel is a rich golden color (be careful not to let the caramel turn too dark because it will taste bitter) then immediately pour onto the parchment paper and sprinkle with a pinch or two of sea salt.  Set aside to cool.
When the almond croquant is cool and hard, place it into a plastic food bag and bash with a rolling pin until you get a rough brittle

1 comment:

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