MY CUPCAKE NOTEBOOK

Two Chocolate Almond Tart

Anna CarreraComment

Hello everyone!

{Spanish Here}

After a week with no new posts, I bring you this marvelous tart. Two chocolates, almonds and sprinkled with sea salt flakes that enhance the flavor of this amazing tart. Its very intense. I can safely say that you won't be able to eat just a slice of it!

I also spread a bit of salted caramel on the base of the tart. Its a flavor combination that never fails, really. A thin layer of salted caramel, an almond and milk chocolate filling and topped with a dark chocolate ganache with a 70% of cocoa.

My mouth waters just thinking about it.

 

Two chocolate tart

 

Ingredients:

  • Pie crust (see recipe)

  • 150g milk chocolate with almonds

  • 275g heavy cream (150g + 125g)

  • 175g dark chocolate (70%)

  • 1 tsp honey

  • salted caramel (optional)

  • sea salt flakes (decoration)

 

Directions:

 

  • Pre-heat the oven at 180ºC (356ºF).

  • Line the tart tin (previously greased) with the pie crust and make holes with a fork. Bake for 15 minutes up until it is golden. You can spread some salted caramel on the base of the tart (optional).

  • Break the milk and almond chocolate in small pieces into a heat proof bowl.

  • Heat 150g of the heavy cream up until it boils. Pour it inmediately over the chocolate and let it sit for 3 minutes. Stir with a spatula up until is completely dissolved. If the almonds in the chocolate are in big pieces, triturate the mixture.

  • Refrigerate for 1 hour.

  • Pour the milk chocolate mixture into the pie crust and refrigerate for 30 minutes.

  • Break the dark chocolate in small pieces into a heat proof bowl.

  • Heat up the rest of the cream along with 1 tsp of honey up until it boils.

  • Pour 1/3 of the cream on the chocolate and stir energetically with a spatula. Pour 1/3 more and repeat. Pour the rest of it and stir gently, so it does not incorporate air to the mixture, up until the chocolate is shiny and black.

  • Pour immediately over the tart and smooth the surface with an inox spatula.


  • Let it sit, serve at room temperature with some sea salt flakes on the surface.

I really hope you liked it, and that you dare to try it! It's delicious, I swear!

Anna