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Categories:Viewed: 72 - Published at: 6 years ago
Ingredients
- 1 1/4 cups plus 1 Tbs. all purpose flour
- 2 Tbs. sugar
- 1/2 tsp. salt
- 1 stick unsalted butter, melted
- 2 oz. dark chocolate, finely chopped (scant 1/2 cup)
- 1 1/2 cups slivered almonds
- 13 cup heavy cream
- 2 Tbs. honey
- 1/2 tsp. salt
- 3/4 cup plus 2 Tbs. sugar
Method
- Preheat oven to 350F.
- To make Crust: Stir together flour, sugar, and salt in medium bowl.
- Stir in melted butter.
- Press dough into 10-inch tart pan with removable bottom.
- Prick dough on bottom and sides, and bake
- 20 to 25 minutes, or until pale golden brown.
- Sprinkle chocolate over Crust, and let stand 1 minute.
- Gently spread chocolate over bottom of tart with spatula.
- Cool, then chill 30 minutes.
- To make Filling: Spread almonds on baking sheet, and toast in 350F oven 15 minutes, or until fragrant and golden brown.
- Heat cream, honey, and salt in small saucepan until hot.
- Remove from heat.
- Stir together sugar and 1/4 cup water in medium saucepan, and bring to a boil over medium-high heat.
- Cook 10 minutes, or until sugar has caramelized to copper color.
- Remove from heat, and stir in warm cream mixture until smooth.
- (Place pot back on low heat if sugar is still hard.)
- Stir in toasted almonds.
- Spread Filling in Crust.
- Cool, then refrigerate.
- Bring to room temperature before slicing.
