Ingredients

The following ingredients have 4 Servings
  • 1/2 cup toasted sliced almonds
  • 175 g flour (1 1/2 cup+2 tbs)
  • 2 tbs confectioners sugar
  • 100 g cold butter cut in cubes (7 tbs)
  • 1 egg
  • 1-2 tbs water--ONLY IF NECESSARY
  • 8 oz dark chocolate (70% cacao--see NOTES)
  • 2 1/2 cups heavy cream--no substitutions

Instruction

  • For pastry, add flour and confectioners sugar to a food processor and pulse to combine. Add the butter and pulse until it resembles small peas. Add the egg and pulse until it forms a ball. If the pastry is too dry, add the additional water a drop at a time.
  • Roll out and cut in 5-6-inch circles and press into 4-inch tart pans. Chill for 30 minutes.
  • Preheat oven to 400 degrees F.
  • Prick the bottom of the dough and bake for 10 minutes or until crust is starting to get golden. Remove from oven and let the tart shells cool.
  • Break up chocolate into small bits.
  • Melt the chocolate in a bowl over hot water (microwaving is not recommended), stirring until no lumps remain. Slowly whisk the cream into the chocolate, blending well. Chill for 15-20 minutes or until the chocolate just begins to set.
  • Vigorously whisk the chocolate/cream mixture to fluff it--you're not looking for stiff whipped cream here, just aeration.
  • Top with toasted almonds.