Dessert & Cocktail Pairing Recipe

Prepare the crust

In a bowl or food processor, combine 1.25 cups all-purpose flour, 0.5 cups ground almonds, 2 tablespoons granulated sugar and 1/4 teaspoon fine sea salt. Add 1/2 cup cold cubed unsalted butter and pulse or cut with a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter bits.

Add 2 tablespoons ice water, one tablespoon at a time, and gently mix until the dough just comes together when pinched. Do not overwork. Form into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan with removable bottom. Press the dough into the pan, trim the edges, and prick the bottom lightly with a fork.

Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake another 8–10 minutes until light golden. Let cool on a rack.

Make the ganache filling

Place 6 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 2 cups heavy cream and 2 tablespoons granulated sugar over medium heat until it just begins to simmer (small bubbles at edge) — do not boil. Pour hot cream over the chopped chocolate and let sit 1 minute, then stir gently until smooth and glossy.

Stir 2 tablespoons room-temperature unsalted butter and 1 teaspoon vanilla extract into the ganache until fully incorporated. Taste and adjust salt if needed.

Pour the warm ganache into the cooled tart shell, gently tapping the pan on the counter to remove air bubbles. Scatter 1/2 cup toasted sliced almonds evenly over the surface and sprinkle 1/4 teaspoon flaky sea salt. Chill in the refrigerator 1–2 hours to set (ganache will be firm but sliceable).

Remove tart from pan, slice and serve at room temperature or slightly chilled. Store refrigerated up to 3 days; bring to room temperature before serving for best texture.

Chill an old-fashioned glass if desired. Prepare one large ice cube and have a cooled 1 oz shot of freshly brewed espresso ready.

In a mixing glass with ice, combine 2 oz bourbon, 1 oz cooled espresso, 0.5 oz chocolate liqueur, 0.25 oz simple syrup and 2 dashes Angostura bitters.

Stir the mixture for 20–30 seconds until well-chilled and slightly diluted (this harmonizes flavors and cools the drink).

Place the large ice cube in the chilled old-fashioned glass and strain the stirred cocktail over the ice.

Express an orange peel over the drink by holding it over the glass and giving a quick squeeze to release oils, then rub the peel around the rim and drop it into the glass. Garnish with 2–3 espresso beans on top if desired.

Serve alongside a slice of chocolate almond tart. The bitters, espresso and chocolate notes in the cocktail pair with the tart's rich ganache and toasted almonds; sip the cocktail between bites.