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
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)
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!