I got inspired for this recipe when I was looking through “The Art and Soul of Baking,” by Cindy Mushet. I came across this insanely gorgeous “Baci Tart with Frangelico Cream” which, the photo itself is stunning and the ingredients were delectable. So I had to take on this recipe… with a few changes I came up with this decadent Chocolate, Caramel and Salted Almond Tart.
Chocolate Dough Recipe
1/2 Cup Organic Heavy Cream
1/2 Stick Organic Butter
1/4 Cup Water
2 Tablespoons Almond Flavored Syrup or 1/2 teaspoon Almond Extract
1 Cup Salted Almonds, chopped
2 ounces Dark Chocolate, chopped
Coarse Sea Salt for garnish
Chocolate Dough Recipe Ingredients
1 stick Organic Butter
1/2 Cup Sugar
1 Egg Yolk
1 Cup Organic AP Flour
2 1/2 Tablespoons Unsweetened Cocoa Powder (Valhorna is what I use)
1: Cream together the butter and sugar. Then add the egg yolk and beat well.
2: In a medium bowl, whisk together the flour and cocoa powder. Add to the butter mixture all at once. Blend just until the dough comes together.
3: Scrape the dough in a tart pan. Use the heel of your hand to press the dough into an even layer across the bottom and up the side of the pan. Press from the center of the pan outward, building up some extra dough where the bottom meets the side. Chill in the refrigerator until ready to use
1: BAKE THE SHELL– (You can use a tart pan or 6 small tart pans)Preheat the oven to 35o degrees F. Bake the tart shell(s) for 20-30 minutes. Allow to cool on a rack while you prepare the filling. You may leave the oven on.
2: MAKE THE FILLING– Combine the cream, butter and chocolate in small saucepan and heat just until the cream begins to simmer and the butter and chocolate is fully melted. Remove from heat and let the mixture sit while you make the caramel.
3: Combine the water and syrup in a medium saucepan. Sprinkle the sugar and almond syrup over the top. Cook over medium heat, stirring occasionally with a heatproof silicone spatula, until the sugar is dissolved and the liquid is clear. Turn the heat to high and boil rapidly, swilring the pan occcasionally (do not stir) to cook the sugar evenly, until it turns a golden honey color. Then remove from the heat and immediately add the warm cream and butter mixture. Be careful!
4: Stir with a spatula to blend the caramel and cream. If there are any bits of hardened caramel, put the pan over the lowest possible heat and stir gently until the caramel melts. Add the almonds to the caramel and cook over medium heat, stirring occasionally, until the caramel turns a light golden brown, 1 to 2 minutes. Immediately pour the filling into the cooled tart shells.
5: Bake at 350 degrees F for 15-20 minutes, until golden brown and bubbling. Transfer to a cooling rack. Cool completely. Then sprinkle with the coarse sea salt for garnish.
… and oh my goodness!