With its crust, toppings and rich three-fold texture profile, this easy-to-make tart looks somewhat like a pizza, and is a sure way to satisfy your sweet tooth.
For the crust
- 175 grams butter
- 1/2 teaspoon salt
- 2 cups plus 3 tablespoons (290g) all-purpose flour
- 1/3 cup (35g) almond flour, skinless
- 1 cup (110g) icing sugar
- 1/2 teaspoon vanilla extract
- 4 to 5 yolks egg yolks
- 160g dark chocolate (65%), chopped or coins
- 1 extra-large egg
- 1/4 cup and 2 tablespoons whole milk
- 2/3 cup (150g) heavy cream
- Seeds from 1 pomegranate (optional, for garnish)
- Place the butter, salt, and sifted all-purpose flour in the bowl of your mixer.
- Mix on low speed with the paddle until the mixture is crumbly
- Add the almond flour and the sifted icing sugar and mix on low speed until the ingredients are just mixed together.
- Add the vanilla and egg yolk and mix on medium just until all the ingredients come together.
- Scrape the dough out of the bowl and press it into a 1⁄2-inch-thick rectangular block.
- Wrap airtight in plastic wrap and refrigerate overnight.
- Roll the dough into a 1⁄4-inch-thick circle.
- Line a 9-inch tart pan with baking parchment, grease with a thin layer of melted butter and carefully place rolled dough.
- Use a fork to perforate holes up and down the bottom of the dough.
- To pre-bake the dough, preheat the oven to 160°C with the rack positioned in the middle of the oven.
- Bake for 15 minutes or until golden brown and evenly coloured. Remove from oven and set aside.
- Leave oven on at 160°C.
- Place the chopped chocolate or coins in a bowl over a water bath (Make sure the water is not boiling), and melt while stirring continuously.
- Set aside but keep warm.In a small mixing bowl, beat together the egg and 2 tablespoons of milk.
- Combine the cream and remaining milk in a medium saucepan and place over medium heat.
- Bring to a boil, then remove from the heat. Allow to cool.
- Making sure that it is not boiling hot, whisk half into the egg mixture to temper the egg.
- Then whisk the tempered egg back into the milk mixture, scraping all of it out of the bowl with a rubber spatula.
- Return the saucepan to low heat. For 2 minutes, whisk constantly, making sure to whisk along the bottom and sides of the saucepan.
- Remove from the heat and sieve the hot custard over the melted chocolate. Using a rubber spatula, carefully stir from the centre of the bowl out to the sides until the mixture is completely combined.
- If the mixture looks broken or separated, use a blender to combine for 10 seconds on medium speed. Pour into the pre-baked crust and place in the preheated oven. Bake for 8 to 9 minutes, until you see the sides become thicker and slightly more set than the middle.
- Remove from the oven and set aside to cool for 2 hours. Sprinkle with pomegranate seeds, if using, and serve at room temperature.