Ingredients
3 tablespoons slivered blanched almonds
6 tablespoons sugar
1 1/4 cups (spooned and leveled) all-purpose flour
2 teaspoons grated orange or lemon zest, (optional)
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces
12 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups heavy cream
1 teaspoon vanilla extract
Directions
1.Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
2.Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.
3.Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
4.Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
5.Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.
Serves 10
Recipe from Martha Stewart
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