Chocolate Tart

For the crust:
In a large bowl sift together the flour, almond flour and sugar. Add in the butter and combine until the dough resembles coarse walnut-sized pieces.

Mix together the egg and salt in a small bowl. Add this to the flour and butter mixture and mix until the dough just starts to come together. Wrap the dough in plastic wrap and chill for at least 1 hour. (The dough can stay in the fridge for up to 3 days)

Preheat oven to 350 F.

Take the dough out of the fridge, unwrap it and on a lightly floured surface roll it out in a circle with a diameter an inch or two larger then the 9-inch pie pan that it will be baked in.

Place the dough in a lightly greased pie pan baking pan. Using a fork poke a few holes in the bottom of the dough. Place parchment paper over the dough and fill the bottom with a faux filling (pie weights, dry beans, etc).

Bake at 350 F for 10 minutes, then lower the temperature to 325 F and bake for another 10 minutes. Remove pan from oven. Take out the faux filling and parchment. Put the crust back in the oven and bake for another 10 minutes at 325 F. Once the crust is golden brown, take it out of the oven and cool before using.

For the ganache filling:
Cut up the chocolate into small pieces (about 1/4 inch). Place in a heat-proof bowl.

Put the the heavy cream into a saucepan and bring to a boil. Immediately pour the heavy cream over the chocolate and tap the bowl on the kitchen surface to settle the chocolate. Let it sit for one minute. Then gently stir the mixture with a spatula, being careful not to add too much air to the mixture while stirring. Keep slowly stirring until the chocolate and heavy cream have been combined into a thick ganache.

Pour the ganache into the cooled crust and refrigerate for at least ten minutes before decorating (optional).

Note: Recipes adapted from Sherry Yard’s The Secrets of Baking Almond Pie Dough recipe and her Master Ganache recipe.