Chocolate-Almond Tart with Fleur de Sel
- 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
- 1 large egg, lightly beaten, for egg wash
- Sanding sugar, for sprinkling
- 1 1/2 ounces bittersweet chocolate (preferably 61 percent cacao), coarsely chopped
- Honey, for drizzling
- Sea salt, preferably fleur de sel, for sprinkling
- 2 tablespoons whole raw almonds, toasted (see page 343) and coarsely chopped
- Vanilla ice cream, for serving (optional)
- Preheat oven to 450F.
- Unfold dough on a parchment-lined rimmed baking sheet.
- Trim edges if needed to form an approximate 10-inch square, and fold in each edge to form a 1-inch border.
- Pierce center of shell all over with a fork.
- Brush edges with beaten egg, and sprinkle with sanding sugar.
- Refrigerate or freeze until firm, about 30 minutes.
- Bake until pastry is puffed and golden brown, 15 to 20 minutes.
- Using an offset spatula, press down on middle of shell (leave border puffy).
- Cover center evenly with chocolate.
- Drizzle with honey, and sprinkle with salt.
- Return to oven, and bake just until chocolate melts, about 2 minutes more.
- Sprinkle with almonds, and cut into 4 squares.
- Serve with ice cream, if desired, and drizzle with more honey.
pastry, egg, sanding sugar, bittersweet chocolate, honey, salt, almonds, vanilla ice cream
Taken from www.epicurious.com/recipes/food/views/chocolate-almond-tart-with-fleur-de-sel-389683 (may not work)