The original recipe called for caramelized white Valrhona chocolate and peanuts instead of almonds.
While caramelized white chocolate would be absolutely divine in this and my favorite type of chocolate, I had milk chocolate on hand.
So, it became a milk chocolate almond tart out of raiding my own cupboard necessity.
This tart was very easy to make but tasted like it was straight out of a high-end patisserie. This time, Charlie wasn’t as inquisitive about the tart but more about the photos afterward.
He sits right next to my computer watching the cursor move round and round, watching the images change.
Literally blocking half my screen, but he loves it so much I just work around him.
While Christmas is sleeping on top of the pajamas I left on the floor. The kitties definitely have the power in this apartment.
Making Milk Chocolate & Almond Tart
Indulge in the rich and luxurious world of desserts with this Milk Chocolate & Almond Tart.
A delightful twist on the original recipe, this tart combines the velvety goodness of milk chocolate with the nutty crunch of almonds.
Created out of the necessity to work with available ingredients, this dessert not only proves to be a culinary delight but also capture the essence of a high-end patisserie.
Join me in the journey of creating a masterpiece that’s as easy to make as it is delightful to savor.
- 100g salted almonds
- 100g sugar
- 50g butter
- Line a 6×3 inch cake pan with parchment paper, covering both the bottom and sides. Set aside.
- Roughly chop the almonds.
- Melt sugar in a saucepan over medium heat until it turns golden caramel.
- Quickly stir in the chopped almonds and pour the mixture onto a silpat lined baking sheet. Allow it to cool completely.
- Blend half of the cooled mixture until it reaches the consistency of flour. Chop the remaining almonds roughly.
- Melt butter in a small saucepan and mix it with the almond flour and coarse almonds.
- Pour the mixture into the prepared pan, pressing it down to form an even base.
- Let the pastry chill in the fridge while preparing the ganache.
Milk Chocolate Ganache:
- 200g milk chocolate
- 100ml heavy cream
- 15g glucose
- 1 pinch of salt
- Roughly chop the milk chocolate and place it in a large bowl.
- In a small saucepan, bring the heavy cream and glucose to a boil.
- Pour the hot cream mixture over the chopped chocolate.
- Stir until the ganache comes together, creating a beautiful glossy surface.
- Season the ganache with a pinch of salt.
- Pour the ganache over the nut pastry base and let it chill overnight.
- Milk chocolate, melted
- Sugar decorating pearls
- Flaky salt
- Remove the tart from the pan and peel away the parchment. Place it on a serving plate.
- Drizzle melted chocolate over the tart in a decorative pattern.
- Top the chocolate with sugar decorating pearls for an elegant touch.
- Sprinkle flaky salt right before serving to enhance the flavor profile.
There you have it – a Milk Chocolate & Almond Tart that not only satisfies your sweet cravings but also adds a touch of sophistication to any occasion.
Enjoy the harmonious blend of creamy chocolate, crunchy almonds, and the subtle hint of salt, creating a dessert that’s sure to leave a lasting impression.
Share the joy with family and friends, and savor every moment of this decadent treat. Happy baking!
Milk Chocolate & Almond Tart: FAQs
Can I Use Unsalted Almonds For The Nut Pastry?
Absolutely! If you prefer a less salty flavor, feel free to use unsalted almonds in the nut pastry. Adjust the salt content to your taste.
Can I Substitute Dark Chocolate For Milk Chocolate In The Ganache?
While the original recipe calls for milk chocolate, you can experiment with dark chocolate for a richer flavor. Keep in mind that it may alter the overall sweetness of the tart.
I Don’t Have A 6×3 Inch Cake Pan. Can I Use A Different Size?
Yes, you can use a different-sized pan, but it may affect the thickness of the tart layers. Adjust the ingredient quantities accordingly and keep an eye on the chilling times.
Can I Make The Tart Without Glucose In The Ganache?
Glucose contributes to the smooth and glossy texture of the ganache. If you don’t have glucose, you can substitute it with corn syrup or omit it, but the final texture may vary slightly.
Can I Speed Up The Chilling Process Of The Tart?
A5: While overnight chilling is recommended for the best results, you can expedite the process by placing the tart in the freezer for a few hours. Just ensure it’s well-covered to prevent freezer odors from affecting the flavor.
What Can I Use Instead Of Sugar Decorating Pearls For Decoration?
Get creative! You can use chopped nuts, edible flowers, or even a dusting of cocoa powder for an alternative and visually appealing decoration.
How Long Does The Tart Stay Fresh, And Can I Refrigerate Leftovers?
The tart is best enjoyed within a few days. Store any leftovers in an airtight container in the refrigerator to maintain freshness and flavor.
Can I Make Nut Pastry And Ganache In Advance?
Yes, you can prepare the nut pastry and ganache a day ahead. Keep the nut pastry covered in the fridge, and the ganache can be reheated gently before pouring over the pastry.
My Ganache Is Too Thick. How Can I Fix It?
If your ganache is too thick, you can add a little warm cream (a tablespoon at a time) and stir until it reaches the desired consistency.
Can I Use This Recipe For Mini Tarts Or A Single Large Tart?
Absolutely! You can adapt this recipe for mini tarts or a single large tart. Adjust the baking times accordingly and keep an eye on the sizes to ensure even cooking.