Ingredients (for a 26 cm / 10-inch tart pan):
– 100 g (3.5 oz) room temperature butter or a non-dairy alternative
– 5 tbsp (40 g / 1.4 oz) powdered sugar
– ¾ cup (75 g / 2.6 oz) ground almonds
– ¾ cup (105 g / 3.7 oz) potato starch
– ⅓ tsp ground cinnamon
– 1 egg yolk (reserve the white for the filling)
For the filling:
– ½ cup (120 ml / 4 fl oz) heavy cream, non-dairy cream or coconut cream
– ⅔ cup (130 g / 4.6 oz) sugar
– 1 whole egg + reserved egg white
– 100 g (3.5 oz) chocolate
– ¼ cup (60 ml / 2 fl oz) cream, non-dairy or coconut cream
For garnish: cocoa powder
Instructions:
1. Make the crust: Place all crust ingredients in a food processor (or stand mixer with paddle attachment) and process until large clumps form. Gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes (up to 3 days. If chilled for longer, let sit at room temperature for 20 minutes before rolling).
2. Preheat oven to 170°C (340°F). Grease the tart pan.
3. Roll out the dough between two sheets of parchment paper, lightly floured, to a circle slightly larger than the pan and about ½ cm (¼ inch) thick. Flip into the pan using the paper, press into the base and sides, trim the edges and prick the base with a fork.
4. Bake for 10–12 minutes, until the crust looks dry and lightly golden at the edges. Remove from oven but leave it on, no need to cool.
5. Prepare the filling: Melt the chocolate (microwave or double boiler) until smooth. Stir in the cream, sugar, salt and cocoa powder. In a separate bowl, beat the egg and egg white, then mix into the chocolate cream. Pour into the crust and smooth the top.
6. Bake for 20–25 minutes, until the top is set but the center is still creamy. The crust should be golden. Cool completely.
7. Optional glaze: Melt chocolate, stir in cream until smooth. Pour over the tart and gently spread to cover. Let set. Dust with cocoa powder if desired. Serve.
