Good Housekeeping by Susan Westmoreland

Author:Susan Westmoreland [Baker’s]
Language: eng
Format: epub
Publisher: Union Square & Co.

1. Preheat oven to 350°F.

2. In food processor, pulse almonds until finely ground. Transfer to bowl. In same processor (no need to clean), pulse 6 tablespoons butter until creamy. With rubber spatula, scrape bottom and side of processor bowl, then add confectioners’ sugar and salt and pulse until smooth. Scraping down bottom and sides of bowl after each addition, add egg yolk and vanilla together and pulse until smooth. Add flour and ground almonds together and pulse until mixture forms fine crumbs. Pour into 11-inch tart pan with removable bottom.

3. With fingers, firmly press crumb mixture into bottom and up side of pan to form even crust. Freeze 10 minutes or until firm.

4. Bake crust 25 minutes or until golden brown. Cool completely on wire rack.

5. In 3-quart saucepan, heat cream to bubbling over medium. Remove from heat. Add chocolate and let stand 1 minute. With rubber spatula, stir gently until smooth. Add remaining 6 tablespoons butter, 1 tablespoon at a time, gently stirring until blended after each. Pour mixture into cooled crust. Gently shake tart pan to create smooth, even top.

6. Refrigerate 30 minutes to set, then let stand at room temperature until ready to serve, up to 6 hours. Garnish with sea salt if desired.

Each serving: about 485 calories, 6g protein, 29g carbohydrate, 39g total fat (22g saturated), 3g fiber, 72mg cholesterol, 95mg sodium

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