The crisp air of early autumn swept through the countryside as I gathered with family for our annual harvest celebration. The golden leaves crunched beneath our feet, and laughter filled the air as we reminisced about past gatherings. This year, I was determined to bring a dessert that would evoke warmth and comfort, a rich chocolate tart adorned with a touch of sea salt to enhance its deep flavors. As the sun dipped below the horizon, the aroma of my creation filled the kitchen, promising a delightful end to our feast.
Ingredients
For the Almond Crust:
- 1 ½ cups almond flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg
For the Chocolate Filling:
- 8 ounces dark chocolate (70% cocoa), chopped
- ½ cup heavy cream
- ¼ cup whole milk
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt, plus extra for garnish
Instructions
To prepare the almond crust, preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, sugar, and salt. Pour in the melted butter and mix until well incorporated. Add the egg and stir until the dough comes together. Press the mixture into the bottom and up the sides of a 9-inch tart pan, ensuring an even layer.
Prick the crust with a fork to prevent bubbling, then bake for 12-15 minutes or until it’s lightly golden. Remove from the oven and allow it to cool completely.
For the chocolate filling, set up a double boiler by placing a heatproof bowl over a pot of simmering water. Add the chopped dark chocolate and let it melt slowly, stirring occasionally until smooth. In another saucepan, combine the heavy cream and milk, heating gently until just simmering. Remove from heat and pour it over the melted chocolate, stirring to create a silky ganache.
In a separate bowl, whisk the eggs with sugar, vanilla extract, and sea salt until well blended. Gradually add the warm chocolate mixture to the egg mixture, whisking continuously to avoid curdling the eggs.
Once fully combined, pour the chocolate filling into the cooled almond crust. Bake the tart for 20-25 minutes, or until the filling is set but still has a slight jiggle in the center. Remove from the oven and allow it to cool at room temperature, then refrigerate for at least 2 hours to fully set.
To serve, sprinkle a touch of coarse sea salt on top of the tart for an exquisite contrast to the rich chocolate. Slice into wedges and pair with freshly whipped cream or a scoop of vanilla ice cream if desired.
As we gathered around the table, the dark chocolate tart became the centerpiece of our celebration, a reminder of the sweet moments we share and the bonds we cherish. Each bite was a perfect blend of nutty crust and luscious filling, a taste of home that lingered long after the last slice was served. Enjoy this tart as a comforting treat, whether alone with a cup of coffee or shared with loved ones on a special occasion.