CHOCOLATE TART CRUST

CHOCOLATE TART CRUST image

Number Of Ingredients 8

Crust
1 large egg yolk
2 tablespoons heavy cream
1/2 cup sliced almonds, toasted
¼ cup (1¾ ounces) sugar
1 cup (5 ounces) all-purpose flour
¼ teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces.

Steps:

For the Crust Beat egg yolk and cream together in small bowl. Process almonds and sugar in food processor until finely ground. Add flour and salt; pulse to combine. Scatter butter over flour mixture; pulse to cut butter in. Add egg yolk mixture and process until dough forms ball. Transfer dough to large sheet of plastic wrap and press into 6-inch disk; refrigerate until firm. Roll out dough between 2 large sheets of plastic into 11-inch. Place dough round on baking sheet and refrigerate until firm but pliable. Adjust oven rack to middle position and heat oven to 375 degrees. Spray 9-inch tart pan with removable bottom with vegetable oil spray. Keeping dough on sheet, remove top layer of plastic. Invert tart pan (with bottom) on top of dough round. Press on tart pan to cut dough. Using both hands, pick up sheet and tart pan and carefully invert both, setting tart pan right side up. Remove sheet and peel off plastic. Roll dough scraps into ¾-inch rope (various lengths are OK). Line edge of tart pan with ropes and gently press into fluted sides. Line tart pan with reserved plastic and, using measuring cup, gently press and smooth dough to even thickness (sides should be about ¼ inch thick). Using paring knife, trim any excess. Freeze dough-lined pan 20 to 30 minutes. Bake