Spiced Chocolate Tart with Olive Oil Crust
Candied Almonds:
12 oz almonds
½ cup sugar
1 tsp Thai Ginger Sea Salt
1 egg white
2 tsp water
1 tsp vanilla extract
Olive Oil Shortbread
1 1/2 cup Flour
1/2 cup Powdered Sugar
1/2 tsp Thai Ginger Sea Salt
1/2 cup Marrakech Olive Oil (or 1/4 cup Marrakech & 1/4 cup Black Pepper Olive Oil)
1 1/2 tsp Coconut Chai Sugar Shaker
Chocolate Ganache Filling:
2 cups Dark Chocolate Chips
3/4 cup Heavy Whipping Cream
2 tsp Marrakech or Vera Cruz Olive Oil
Candied Almonds: Whisk the egg whites, water, and vanilla until foamy. Pour over almonds, sugar, and salt. Mix until everything is combined.
Place on a parchment lined sheet pan. Bake at 275 degrees for 15 minutes, stir, then bake another 15 minutes. Let Cool and then break apart.
Shortbread Crust: Preheat the oven to 350 degrees. In a bowl combine all the ingredients for the crust, mix until the ingredients come together in a rough ball. Press into a 9" tart pan and bake for 20-25 minutes until light golden brown. Remove from the oven and allow to cool for 10-15 minutes.
Chocolate Ganache: When the crust has cooled, prepare the filling. Place the Dark chocolate, whipping cream and oil in a heat safe bowl. Bring a pot of water to a low simmer, place the bowl of chocolate over the water and stir till the chocolate has melted and combined with the cream. Pour into the crust, sprinkle the almonds around the outside edge of the tart and sprinkle the entire thing with a little bit of salt.
Place in the fridge and let chill 2-3 hours to let the chocolate set before slicing.
