Name: Ganache Tart with Salted-Almond Crust
Prep time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 1/2 c. roasted salted almonds; 3/4 c. butter (no substitutions); 1/2 c. confectioners' sugar; 1/4 tsp. salt; 1 large egg yolk; 1/2 tsp. vanilla extract; 1 1/4 c. all-purpose flour; 1 c. heavy or whipping cream; 1 lb. highest-quality bittersweet chocolate (60 percent to 70 percent cacao); Flaky sea salt

Step 1Preheat oven to 350 degrees F.

Step 2In food processor, pulse almonds until finely ground. Transfer to bowl. In same processor (do not clean), pulse 6 tablespoons butter until creamy. With rubber spatula, scrape bottom and side of bowl, then add confectioners' sugar and salt and pulse until smooth. Scrape bowl, then add egg yolk and vanilla and pulse until smooth. Scrape bowl, then add flour and ground almonds and pulse until mixture forms fine crumbs. Pour mixture into 11-inch tart pan with removable bottom.

Step 3With fingers, firmly press crumb mixture into bottom and up side of pan to form even crust. Freeze 10 minutes or until firm.

Step 4Bake crust 25 minutes or until golden brown. Cool completely on wire rack.

Step 5In 3-quart saucepan, heat cream to bubbling on medium. Remove from heat. Add chocolate and let stand 1 minute. With rubber spatula, stir gently until smooth. Add remaining butter, 1 tablespoon at a time, gently stirring after each addition until blended. Pour mixture into cooled crust. Gently shake tart pan to create smooth, even top.

Step 6Refrigerate 30 minutes to set, then let stand at room temperature until ready to serve, up to 6 hours. Garnish with sea salt if desired.