Cardamom and Coffee Chocolate Tart
Start with a simple salted chocolate shortbread crust, then fill it with a dark chocolate ganache made with coffee and cardamom-infused heavy cream. Decorate with your favorite berries and nuts.
Ingredients
Cooking Instructions
step 1
Pre-heat oven to 350 degrees F (180 degrees C).
step 2
Add All-Purpose Flour (1/2 cup), Rice Flour (1/3 cup), Almond Meal (1/3 cup), Unsweetened Cocoa Powder (1/3 cup), Granulated Sugar (1/3 cup), and Salt (1/4 tsp) into a bowl and whisk well. Add Unsalted Butter (1/3 cup) and mix together with your fingers until the butter is well incorporated and the mixture holds when squeezed together.
step 3
Spread the mixture into a 9-inch tart pan and press it up the sides and on the bottom of the pan into an even layer.
step 4
Dock the crust with a fork and bake for 15 minutes. Cool completely.
step 5
Add Heavy Cream (1 1/2 cups), Espresso (3 Tbsp), and Whole Cardamom Pods (1 Tbsp) to a saucepan over medium heat. Bring to a boil and remove from the heat immediately.
step 6
Add Dark Chocolate (1 1/2 cups) to a large bowl and strain the heavy cream over the chocolate.
step 7
Add Salt (1/4 tsp) and let six for 3 minutes. Mix well until you have a smooth ganache. If the mixture cooled down and the chocolate isn't melting, you can place the bowl onto a double boiler or pop it in the microwave for 15 seconds and mix until smooth.
step 8
Pour the ganache into the cooled tart shell and refrigerate for 3-4 hours.
step 9
Decorate with Fresh Strawberries (to taste) and Pistachios (to taste) or fruits and nuts of choice. Keep in the fridge until ready to serve!
