This is a very special dessert for serious chocolate lovers. I swapped the graham cracker for ground almonds in the crust to trick myself into thinking it was healthy. The ganache filling and chocolate glaze are made with a combination of a 90% chocolate bar, 65% bittersweet and semisweet chips. I served it with espresso and fresh raspberries after dinner.
Prep Time 2hours
Cook Time 10minutes
Total Time 2hours10minutes
2 1/2cupswholeraw almonds
6tablespoonsunsalted butter - melted
1/3cupgranulated sugarI used Whey Low
10ozbittersweet and semisweet chocolatechopped.
(I used a combination of 1 3oz 90% bar1 3oz bittersweet bar,
and 1/2 bag Nestles semi-sweet).
2cupscup heavy whipping cream
2tablespoonsheavy whipping cream
1 3/4ozbittersweet1 bittersweet bar
Make the Crust: Grind the almonds in a food processor until the consistency of almond meal. Some larger bits are OK for texture. In a glass bowl, add almonds and sugar. Pour the melted butter over and stir until mixed. Press into a 9 inch tart pan (I used a springform pan). Pound down the crust with a mallet and form a lip around the edges. Bake at 350F for 10 minutes. Then let cool for 15-20 minutes.
Make the Filling: In a saucepan, bring cream to a boil. (Be sure to watch carefully because it can boil over very fast). In a glass bowl place all the chopped chocolate. Remove the cream from heat and pour over the chocolate. Let sit 5 minutes, then gently whisk to combine. While the chocolate is melting, in another glass bowl whisk together eggs, vanilla, and salt. Temper the eggs with a bit of warm chocolate mixture, then add the egg mixture to the rest of the chocolate mixture and whisk to combine. Pour the filling into the cooled crust and bake at 350 for 18-25 minutes - until filling is set about 3 inches from edge but center is still wobbly. Let cool for 1 hour.
Make the Glaze: Either in the microwave or in a small saucepan, heat the 2 tablespoons cream and 1 3/4 oz chocolate. Whisk to combine. Then, whisk in corn syrup and water. Pour into tart, tilting around to spread the glaze evenly. Let set 1 hour. Serve.
Serve a slice with espresso after dinner. Garnish with toasted almond slices or some raspberries.