Chocolate, Espresso, Caramel and Roast Nuts

are my absolute favorite combination; and yes, they are worth the calories.

What better way to bring these ingredients together than making a homemade tart.  One cant argue that doing this isnt a great idea.

This tart recipe is like a deluxe snickers bar in a tart shell.  It has all the flavor bells and whistles.

It has a beautiful buttery crumbly crust

Rich velvety chocolate

Salty-sweet-buttery Caramel

and a great crunch from the slow Roast Almonds.

Like I say for all of my recipes “Dont take my word for it, try it yourself”.  Follow along with this recipe. I promise you wont regret it.

Almond, Caramel and Espresso-Chocolate Tart

Almond Sable

180g unsalted butter

¼ tsp fine sea salt

135g powdered sugar

5og almond flour

1ea large egg

350g all-purpose flour

• Soften the butter and sea salt in a mixer with the paddle attachment
• Add the powdered sugar and almond flour and blend just to come together
• Mix in the egg
• Mix in the flour until just combined
• Flatten and wrap in plastic
• Refrigerate for 2 hours to preferably overnight
• When ready to use, roll out and line tart rings
• Brush with egg wash and refrigerate for 15 min to firm
• Blind bake at 325F until the tart is set and a light brown color
• Let cool.
• Remove the tart shell from the ring and egg wash again
• Finish baking in the oven until dark golden brown
• Set aside and let cool until time to assemble the tart

Caramel with Almonds

60g Roast Marcona Almonds

70g sugar

115ml cream

Maldon Sea Salt, to taste

• Roast the almonds on the oven until golden brown and fragrant
• Cook the sugar in a sauce pot, adding a little at a time in the until each addition has fully melted
• Cook to an amber caramel
• Add the cream and stir vigorously until all if it is combined
• Turn the off the head and stir in the sea salt
• Add the almonds to the caramel and mix together
• Immediately divide mix between tart shells and let set in the refrigerator

Espresso Ganache

80g bittersweet chocolate

70ml cream

10g honey

20g espresso powder

15g butter

• Chop the chocolate and place into a bowl
• Bring cream, honey, espresso powder and butter just to a boil in a sauce pot
• Pour over the chocolate and let sit for one min
• Starting from the center, whisk the mixture to emulsify until smooth and homogenous
• Immediately pour on top of the caramel and almonds in the tart shell leaving just enough room for the chocolate glaze.
• Refrigerate for 8 to preferably 24 hours to allow the chocolate to crystalize and set

Chocolate Glaze

3ea Silver Gelatin Sheets

150g Heavy Cream

225g Granulated Sugar

180g Water

75g Cocoa Powder

• Bloom gelatin in ice water
• Place the cream, sugar, and water in a large saucepan and bring to a boil
• Whisk in the cocoa powder, reduce the heat to keep the mixture at a gentle boil, and cook for 15 minutes until mixture is reduced by one-third
• Spoon on a plate and test for nape
• Once the desired consistency is reached, remove from heat, wring water out of the gelatin and whisk it into the chocolate mixture
• Pour glaze on top of the set chocolate ganache just to cover
• Let set

Cut and Enjoy… That’s it…