This dessert is Kosher for Passover. Toasting the sliced almonds in the chocolate ganache tart until almost dark is key to the nutty flavors in this bottom layer — they get processed into fine crumbs with sugar, salt and matzo cake meal. Macerate strawberries to serve alongside, which cut the richness of the ganache and lend a seasonal note. If you prefer, you can press the crust into a square baking dish and cut the dessert into bar cookies after baking. Serves 8.
Ingredients
THE CRUST
1 cup sliced almonds, well toasted
2/3 cup sugar
1/2 cup matzo cake meal
Pinch kosher salt
1 stick (4 ounces) unsalted butter, melted and slightly cooled
THE GANACHE FILLING
2 ounces bittersweet chocolate, finely chopped
4 ounces semisweet chocolate, finely chopped
1 tablespoon butter, cut into small pieces
1/2 cup heavy cream
1 tablespoon sugar
Pinch kosher salt
TO GARNISH
1 pound strawberries, hulled and sliced thin
1 tablespoon sugar
Directions
Preheat the oven to 350 degrees.
In a food processor fitted with the steel blade, pulse the almonds, sugar, matzo cake meal and salt until fully combined into fine crumbs. Transfer to a bowl, and stir in the cooled melted butter. Using your fingers, press the crust into the bottom and up the sides of a 9-inch metal tart pan with a removable bottom. Bake for about 15 minutes, until dry and golden. Remove crust from oven and set aside.
Meanwhile, make the ganache. Place the chopped chocolate and the butter in a mixing bowl and set aside. In a small saucepan, heat the cream with the sugar and salt until the sugar is fully dissolved and the mixture just starts to boil; pour over the chocolate mixture and stir until the chocolate is completely melted and smooth.
When crust has cooled slightly, pour the ganache into the center of the tart shell, and spread evenly with a spatula. Leave out to solidify or refrigerate for at least 45 minutes or up to a day (if it’s going to sit in the fridge for more than an hour or two, tent loosely with foil).
Toss the strawberries with sugar, and let macerate in the fridge while the tart is chilling.
Remove tart from the refrigerator at least 30 minutes before serving.
Cut into wedges to serve, accompanied by the berries.
Per serving: 460 calories, 5 g protein, 47 g carbohydrate, 31 g fat (16 g saturated), 55 mg cholesterol, 12 mg sodium, 4 g fiber.
