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CHOCOLATE GANACHE & SUMAC TART (GF)

Updated: Feb 5

A deliciously rich and beautiful silky chocolate filled tart with a gluten free almond flour cocoa crust topped with lightly sweetened whipped cream and shaved chocolate. We carry all the ingredients you need to make this decadent dessert for someone special this month or just for yourself.


INGREDIENTS


ALMOND COCOA CRUST -

  • 2 cups almond flour (225g)

  • 1/ 4 cup cocoa powder (24g)

  • 1/ 3 cup sugar (74g)

  • 10 tbsp unsalted butter, browned and cooled slightly (113g)

  • 1/ 2 tsp sumac

  • 1/ 2 tsp salt

CHOCOLATE GANACHE FILLING -

  • 6 oz chopped chocolate or Belcolade wafers

  • 6 oz heavy or whipping cream

  • 1 large egg, room temperature

  • 1 tsp vanilla extract

  • 1/ 2 tsp sumac

  • 1/ 4 tsp salt

VANILLA WHIPPED CREAM -

  • 1 cup whipping cream

  • 1 tsp vanilla extract

  • 2-3 tbsp icing sugar (optional, to taste)

  • Shaved chocolate for topping

METHOD


STEP 1 Preheat oven to 350 F, line bottom of a tart pan with parchment paper. (if you don’t own a tart pan, use a pie plate) Lightly grease sides of the tart pan with butter. To make the brown butter, melt butter in a heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, and cool for 5 minutes.

STEP 2 Whisk together the almond flour, cocoa flour, sugar, sumac and salt. Pour the chocolate flour mixture in with the slightly cooled butter and incorporate together. Press into prepared tart pan and bake at 350 F for 10 minutes. Remove from oven, and rest on cooling rack until the ganache is ready.

STEP 3 While the crust is baking, prepare the ganache. Melt chocolate over double broiler on the stove or in the microwave. Heat whipping cream in a sauce pan over low-medium heat until barely scalding, but not boiling. Add to melted chocolate mixing together with a whisk until combined and silky. Beat egg and then add it along with sumac, vanilla and salt into whipping cream and melted chocolate, stirring everything together until smooth and well combined. Pour into pre-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 with whipped cream, shaved chocolate and served.


STEP 4 To prepare whipped cream, place mixing bowl and whisk attachment in the fridge for 15-20 minutes. Once chilled, pour whipping 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. Return to medium speed and gradually add the powdered sugar 1 tablespoon at a time. Increase speed until firm peaks form.

Adapted from @Olivesnthyme


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