Toke Tank’s Queen of Clovers was so excited to try this decadent edible recipe! The result was out-of-this-world incredible.
This outrageously elegant tart combines copious amounts of dark chocolate with the sultry taste of almonds and a splash of rum. The intense flavor and silky texture stands up well to the crunch of Himalayan pink salt sprinkled over the top. What a fabulous way to get your chocolate!
Makes 8 servings
Chocolate Pastry Dough
3 tablespoons unsalted butter, chilled, plus more for the pan
1 cup plus 3 tablespoons sifted powdered sugar
2 1/3 cups almond flour
2½ tablespoons unsweetened cocoa powder
½ teaspoon fine sea salt
6 tablespoons Buddha Budda chilled
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
½ cup (8 tablespoons/1 stick) unsalted butter, slightly softened
½ cup granulated sugar
1 large egg
1 cup finely ground blanched almonds
3 tablespoons dark rum
1 teaspoon pure almond extract
1 tablespoon almond flour
7 ounces bittersweet chocolate, very finely chopped
2 teaspoons brewed espresso
3 tablespoons light corn syrup
1 cup heavy cream
3 tablespoons unsalted butter, slightly softened
1 tablespoon Himalayan Pink salt, coarsely ground, or coarsely ground sea salt.
- Prepare the pastry dough: Butter a 10-inch tart pan with a removable bottom.
- In the bowl of a food processor, combine the powdered sugar, almond flour, cocoa powder, and fine sea salt. Add the Buddha Budda and pulse until the mixture resembles coarse sand. Add the egg and vanilla and pulse until dough just comes together. Press the dough evenly over the bottom and up the sides of the prepared tart pan. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
- Preheat the oven to 375°F.
- Prepare the almond cream. In a large bowl using an electric mixer, cream together the butter and granulated sugar on medium speed until light and fluffy. Add the egg, ground almonds, rum, almond extract, and almond flour and beat until smooth.
- Remove the pastry from the refrigerator. Spoon the almond cream evenly over the crust. Bake until the almond cream is lightly browned and the pastry is crisp, about 10 minutes. Let cool in the tart pan on a wire rack. Once cool enough to handle, remove the outer ring from the tart pan and let cool completely. (Removing the ring allows the drizzled chocolate to drip down the sides, but it’s fine to work with the ring on, if that’s easier.)
- Prepare the chocolate filling: In a medium bowl, combine the chocolate, espresso, and corn syrup. Place the heavy cream in a small saucepan and bring to a gentle simmer. Pour the cream over the chocolate mixture and gently stir until the chocolate has melted and the mixture is smooth. Add the butter and stir until it has melted.
- Pour the chocolate filling over the almond cream. Pop any surface bubbles with a toothpick. Let sit for 15 minutes, then dust the top of the tart with a sprinkling of pink salt. Let the tart set, about 1 hour.
- Serve, or store tightly wrapped in aluminum foil in the refrigerator for up to 3 days.
Reprinted by permission of Penguin Random House from Sweet Mary Jane by Karin Lazarus. Marijuana is a controlled substance whose use is strictly regulated in North America and elsewhere. The Publisher does not advocate or encourage anyone to break the law and is not responsible for any damage or injury resulting from the use of these recipes.
Photos: Povy Kendal Atchison, Sweet Mary Jane, Karin Lazarus and Penguin Random House