Ingredients
1 Chocolate Short Dough Recipe – for the tart shell
Tart Filling
2 ounces 100% cocoa chocolate bar
6 ounces dark sweet chocolate (60% or 70% cocoa)
Orange Zest from 1 orange
4 ounces unsalted butter (1 stick)
6 ounces roasted almonds*
4 ounces sugar
3 egg yolks
2 tablespoons amaretto liqueur
3 egg whites
1/2 teaspoon salt
2 ounces apricot jam
Ganache Topping
6 ounces dark sweet chocolate (60% or 70% cocoa)
1/2 cup cream
1 egg yolk
1/2 teaspoon amaretto
1 Tablespoon sugar
Whipped Cream
1 cup cream
2 Tablespoon sugar
Step One: Preheat the oven to 350F. Roll out the dough to fit a 11 inch tart pan. You can also make 6 small tartlets with this recipe. Reserve the pans in the refrigerator.
Step Two: Place the chocolate for the filling, butter and orange zest into a bowl placed over a pot with simmering water. Melt and stir until combined. Remove from the pot and set the bowl aside.
Step Three: Place four ounces of the almond in a food process with 2 ounces of sugar. Process until it looks almost like flour. Don’t process too long or it will become oily.
Step Four: Whip the egg yolks and add the liqueur. In a separate bowl whipp the egg whites and salt until foamy. Gradually add the remaining 2 ounces sugar and whip to soft peaks.
Step Five: Combine the almond mixture with the chocolate. Stir in the egg yolks.
Step Six: Fold in the egg whites into the chocolate mixture.
Step Seven: Heat the apricot jam just to a boil. Brush the jam over the tart shell.
Step Eight: Pour in the chocolate filling into the tart pan. Bake for 30 to 35 minutes. Let the tarts cool.
Step Nine: Meanwhile, prepare the ganache: whip the egg yolk, liqueur and sugar together. Pour the cream into a pot and add the chocolate; melt until smooth. Stir the chocolate mixture into the egg yolk, sugar mixture.
Step Ten: Pour the ganache over the baked tart. While still warm, sprinkle the remaining roasted almonds over the top.
Step Eleven: Whip together the cream and sugar to stiff peaks for the whipped cream to serve with the tart.
Add the whipped cream to slices of the tart to add a little creaminess and sweetness. Avoid adding the whipped cream to the tart itself as it will not keep as well.
