Chocolate Tart

Ingredients

• 1 1/2 cups Almond Flour
• 1/4 cup Gluten-Free All-Purpose Flour
• 6 tablespoons Unsalted Butter, cold and cubed
• 1/4 cup Powdered Sugar
• 1 Egg Yolk
• 2-3 tablespoons Cold Water
• 12 oz Dark Chocolate (70% cacao or higher), chopped
• 1 cup Heavy Cream
• 2 tablespoons Unsalted Butter, softened
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Sea Salt
• 1 tablespoon Cocoa Powder

Instructions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   In a food processor, combine almond flour, gluten-free flour, butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs.

3. 3

   Add the egg yolk and cold water, one tablespoon at a time, until the dough just comes together. Do not overmix.

4. 4

   Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork.

5. 5

   Bake for 15-20 minutes, or until lightly golden brown. Let cool completely.

6. 6

   While the crust cools, prepare the filling. Place the chopped dark chocolate in a heatproof bowl.

7. 7

   In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate.

8. 8

   Let sit for 1 minute, then whisk until smooth and glossy. Stir in the softened butter, vanilla extract, and salt.

9. 9

   Pour the chocolate filling into the cooled tart crust. Smooth the top with a spatula.

10. 10

    Refrigerate for at least 2 hours, or until the filling is firm.

11. 11

    Dust with cocoa powder before serving (optional).

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.