Chocolate Caramel Almond Tart
There aren't even really words for this dessert. Well, actually there are. There's four: Chocolate. Caramel. Almond. Delicious. There's not much that you need to know other than I needed to make this dessert twice within an incredibly short time span. Not because I screwed it up, but because I took it to one family event and the other side got jealous. The best way to explain this dessert is it's like eating a gigantic chocolate bar. It is somewhat time consuming due to all the steps and separate parts to it but it is totally doable and you can even split it up over a few days to lighten the load: Make the crust one day, the filling another and then its good to sit in the fridge for another day or so before you serve it. You could literally take a week to make this if you wanted.
In terms of serving, it's good cold, at room temperature and even warmed up slightly. The temperature changes its texture and the overall flavour, so it's kinda a choose your own adventure type dessert. And who doesn’t like to be in control of their destiny where dessert is concerned?
GET YOUR SHIT TOGETHER:
1 cup (128g) unbleached all purpose flour
1/3 cup ( 39 g) confectioners sugar (icing sugar)
3 Tbsp cocoa powder
1/4 tsp salt
1/2 cup unsalted butter cut into cubes
1 Tbsp cold water
1 cup (283 g) whole blanched almonds, toasted and chopped coarsely
1 cup pecan halves, chopped coarsely
1/2 cup (120 ml) whipping cream
1 1/4 cups (248 g) granulated sugar
1/2 cup (120 ml) water
1/4 cup unsalted butter, cut into 5 pieces and softened
1 tsp vanilla
1/2 tsp salt
WHIP IT UP:
Get a 9" tart pan with removable bottom ready. Spray the surface and sides with nonstick baking spray.
Put the flour, sugar, cocoa, and salt into a food processor, pulsing until you have a coarsely crumbled mixture. Sprinkle the butter over this mixture and pulse again until you have moist crumbs.
Take some dough and roll with your hands to form a long rope about 1/2 inch thick. Use this rope to press into the side of your 9" tart pan. Press firmly into the sides until it is completely covered. You may need to do this several times with different pieces of dough rope. That's o
Take the remaining dough and press into the bottom of the pan, making an even layer. If the dough sticks to your fingers lightly flour them.
Toss the crust into the fridge to chill while you preheat the oven to 350F