Almond Chocolate Cream Tart
This weekend, we attended a soup and pie night. I brought two pies, well a pie and a tart. Pretty much every time I bake I look first to Dorie Greenspan's From My Home to Yours, which is perhaps the BEST baking book known to man. This time around, I did just that for a Chocolate Cream Tart. I made two modifications, I added a teaspoon of almond extract after mixing in the butter to the chocolate (it was a little strong, you may want to use 1/2 a teaspoon) and I used the recipe below for the crust, which was adapted from Dorie's Sweet Tart Dough:
1 3/4 cups Nilla cookies crushed (about 50 cookies)
1 stick plus 2 tablespoons butter
3/4 cup crushed almond slices
Combine ingredients in a food processor and press into a buttered tart pan. Freeze for 30 minutes.
Center a rack in the oven and preheat the oven to 375 degrees. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil.If the crust has puffed, press it down gently with the back of a spoon. Bake for another 8 minutes, until it is golden and firm. Transfer the crust to a cooling rack, in its pan, and cool completely.
1 3/4 cups Nilla cookies crushed (about 50 cookies)
1 stick plus 2 tablespoons butter
3/4 cup crushed almond slices
Combine ingredients in a food processor and press into a buttered tart pan. Freeze for 30 minutes.
Center a rack in the oven and preheat the oven to 375 degrees. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil.If the crust has puffed, press it down gently with the back of a spoon. Bake for another 8 minutes, until it is golden and firm. Transfer the crust to a cooling rack, in its pan, and cool completely.
