sumac + chocolate ganache tart
made from a handful of ingredients, this sumac + chocolate ganache tart is both easy to make as it is beautiful. a rich, silky chocolate ganache fills an easy almond flour cocoa crust. the whole tart is topped with a lightly sweetened whipped cream and shaved chocolate right before serving.
Equipment
- 9" tart pan with removeable bottom
- parchment paper
- pie weights, dried rice or beans
- sauce pan
Ingredients
chocolate almond crust
- 2 c almond flour (225g)
- ¼ c dutch pressed cooca powder (24g)
- ⅓ c sugar (74g)
- 10 tbsp unsalted butter, browned and cooled slightly (113g)
- ½ tsp sumac
- ½ tsp salt
ganache
- 6 oz. assorted chocolate, chopped (170g)
- 6 oz. heavy cream
- 1 large egg, room temperature
- 1 tsp vanilla bean paste (sub vanilla extract)
- ½ tsp sumac
- ¼ tsp salt
whipped cream
- 1 c heavy cream
- 1 tsp vanilla bean paste
- 2-3 tbsp powdered sugar, optional and to taste
- shaved chocolate for serving
Instructions
- Preheat oven to 350 F, line bottom of a tart pan with parchment paper. Lightly grease sides of the tart pan with butter. I use a pastry brush dipped in some of the melted butter. To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim foam from the top and cool for 5 minutes. Whisk together the almond flour, cocoa flour, sugar, sumac and salt. Pour slightly cooled butter into the the chocolate flour mixture. Press into prepared tart pan. Line the crust with a piece of parchment paper, cut the diameter of the tart pan. Line with pie weights, rice or dried beans and bake at 350 F for 10 minutes. Remove from oven, remove parchment paper and pie weights and rest on cooling rack until the ganache is ready.
- While the crust is baking, prepare the ganache. Finely chop chocolate into a large bowl where most pieces are in a single/shallow layer. Heat heavy cream in a sauce pan over low-medium heat until barely scalding, but not boiling. Pour over the chopped chocolate and let sit for 4-5 minutes. Do not disturb the chocolate during this time! Using a whisk, stir the chocolate/cream unitl well combined and silky. Add egg, sumac, vanilla and salt, stirring everything together until smooth and well combined. Pour into par-baked crust and bake at 350 F for additional 15 minutes, or until the ganache has set. Allow to fully cool to room temperature before topping. Once cooled, it can be chilled in the fridge or topped and served.
- To prepare whipped cream, place mixing bowl and whisk attachment in the fridge for 15-20 minutes. Once chilled, pour heavy cream into the mixer/bowl. Beat the cream on low for 1-2 minutes, increase the speed gradually until soft peaks form. Add the vanilla, and salt. Return to medium speed and gradually add the powdered sugar 1 tablespoon at a time. Increase speed until firm peaks form.
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