Servings: 16
Ingredients:
1½ Tbsp slivered almonds, blanched
3 Tbsp sugar
¾ cup all-purpose flour, spooned and leveled
2 tsp. grated orange peel
¼ tsp. salt
6 Tbsp unsalted butter, cold, cut into pieces
12 oz. bittersweet chocolate, coarsely chopped
1¼ cups heavy cream
1 tsp. vanilla extract
Procedure:
Preheat oven to 350º F. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers). Immediately transfer dough to a 9-inch tart pan with a removable bottom. Evenly press dough in bottom and up sides of pan. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
Ganache Procedure:
Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Let set cream and chocolate set for 5 minutes before the mixture is combined. Stir until smooth and creamy in texture. Mix in vanilla. Pour chocolate mixture into center of cooled tart shell (pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.
Recipe Type: AuthenticIngredients:
1½ Tbsp slivered almonds, blanched
3 Tbsp sugar
¾ cup all-purpose flour, spooned and leveled
2 tsp. grated orange peel
¼ tsp. salt
6 Tbsp unsalted butter, cold, cut into pieces
12 oz. bittersweet chocolate, coarsely chopped
1¼ cups heavy cream
1 tsp. vanilla extract
Procedure:
Preheat oven to 350º F. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers). Immediately transfer dough to a 9-inch tart pan with a removable bottom. Evenly press dough in bottom and up sides of pan. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
Ganache Procedure:
Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Let set cream and chocolate set for 5 minutes before the mixture is combined. Stir until smooth and creamy in texture. Mix in vanilla. Pour chocolate mixture into center of cooled tart shell (pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.
Submitted By: Chef Don Zajac, Harborside International Golf Center GM/Executive Chef
Recipe Author: Executive Chef Don Zajac
Restaurant: Harborside International Golf Center
Source: http://acfwindycitychefs.org/downloads/Newsletters/windycitychefs.march2012_final.pdf