Chocolate Tart (copy) Recipe

GF Desserts

1. 1

   Make crust

   In a large bowl, whisk together almond flour, gluten-free all-purpose flour, granulated sugar, and salt.

2. 2

   Stir in melted butter and egg yolk until the mixture forms a crumbly dough. Add 1 teaspoon water if the dough seems dry and won't come together.

3. 3

   Lightly oil or grease a 9-inch tart pan with removable bottom. Press dough into the pan evenly, lining the bottom and up the sides. For a neat edge, use the base of a flat measuring cup to press.

4. 4

   Chill the crust in the freezer for 15 minutes to firm up.

5. 5

   Preheat the oven to 350°F (175°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until the crust is lightly golden. Remove from oven and let cool slightly while you prepare the ganache.

6. 6

   Make ganache filling

   Place chopped dark chocolate in a heatproof bowl; set aside.

7. 7

   In a small saucepan, heat heavy cream until just simmering; pour over the chopped chocolate and let stand 2 minutes. Whisk until smooth.

8. 8

   Stir in vanilla extract and salt, then whisk in 28 g butter until glossy. Allow ganache to cool slightly but remain pourable.

9. 9

   Pour ganache into the warm crust, smooth the top, and tap to remove air bubbles.

10. 10

    Chill the tart in the refrigerator for 2-4 hours, or until set.

11. 11

    Before serving, dust with cocoa powder if desired, and cut into slices.