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Post by Mark on Jul 30, 2017 1:39:03 GMT
When is a pie not a pie? Easy! When it's a tart! Servings: 10
Ingredients- 1 1⁄4 Cups All Purpose Flour
- 6 Tablespoons Sugar
- 2 Teaspoons Grated Lemon Or Orange Rind (optional)
- 1⁄4 Teaspoon Salt
- 6 Tablespoons Unsalted Butter, cold and cut into pieces
- 12 Ounces Chocolate
- 1 1⁄4 Cups Heavy Cream
- 1 Teaspoon Vanilla Extract
- 6 Tablespoons Cashews or Almonds
Directions- Preheat oven to 350°F (177°C). Make dough: In a food processor, pulse cashew or almond until finely ground. Add sugar, flour, zest (if desired), 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 the coarse dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, 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.
- Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
- Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.
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