Caramel-Almond Tart

• 1 1/4 cups plus 1 Tbs. all purpose flour
• 2 Tbs. sugar
• 1/2 tsp. salt
• 1 stick unsalted butter, melted
• 2 oz. dark chocolate, finely chopped (scant 1/2 cup)
• 1 1/2 cups slivered almonds
• 13 cup heavy cream
• 2 Tbs. honey
• 1/2 tsp. salt
• 3/4 cup plus 2 Tbs. sugar

1. Preheat oven to 350F.
2. To make Crust: Stir together flour, sugar, and salt in medium bowl.
3. Stir in melted butter.
4. Press dough into 10-inch tart pan with removable bottom.
5. Prick dough on bottom and sides, and bake
6. 20 to 25 minutes, or until pale golden brown.
7. Sprinkle chocolate over Crust, and let stand 1 minute.
8. Gently spread chocolate over bottom of tart with spatula.
9. Cool, then chill 30 minutes.
10. To make Filling: Spread almonds on baking sheet, and toast in 350F oven 15 minutes, or until fragrant and golden brown.
11. Heat cream, honey, and salt in small saucepan until hot.
12. Remove from heat.
13. Stir together sugar and 1/4 cup water in medium saucepan, and bring to a boil over medium-high heat.
14. Cook 10 minutes, or until sugar has caramelized to copper color.
15. Remove from heat, and stir in warm cream mixture until smooth.
16. (Place pot back on low heat if sugar is still hard.)
17. Stir in toasted almonds.
18. Spread Filling in Crust.
19. Cool, then refrigerate.
20. Bring to room temperature before slicing.

flour, sugar, salt, unsalted butter, dark chocolate, almonds, heavy cream, honey, salt, sugar

Taken from www.vegetariantimes.com/recipe/caramel-almond-tart/ (may not work)