Chocolate Tart

Ingredients:

For the crust :

• 8-10 Digestive biscuits
• ½ cup almond flour
• 3 tbsp butter (unsalted)

For the filling:

• ½ cup butter (115 g), 1 stick
• 1 teaspoon instant coffee
• 1 cup dark chocolate (170 g), chopped
• ½ cup cream
• ⅓ cup sugar (65 g)
• 1 tablespoon vanilla
• 1 pinch salt
• 3 large eggs

Method:

For the crust:

• Using a food processor, blend digestive biscuits and almond flour together.
• Add softened butter and further mix until well incorporated.
• Press the mixture onto the tart tin and bake for 15 minutes.
• Remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)

For the filling:

• Heat a medium saucepan combine the cream and the instant coffee and stir until dissolved.
• Add the chocolate, sugar, salt and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
• Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
• Cool the tart for 3-4 hours. Garnish with slivered almonds, cut and ready to serve.

Enjoy!