Chocolate Ganache Tart

Ingredients: (For 12")
1¼ cup heavy cream (Whipped cream)

350g chopped semisweet chocolate (2 Bars)

1 tsp vanilla

For Tart

6 tbsp silvered blanched almonds

6 tbsp sugar

1¼ cup all-purpose flour

2 tsp grated orange or lemon zest (Optional)

¼ tsp salt

6 tbsp unsalted butter (85g)

Directions:

1. Preheat oven to 180 deg C.
2. Make dough: In food processor, pulse almonds until finely ground.  Add sugar, flour, zest (if desired) & salt, pulse until combined.  Add butter pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
3. Immediately transfer dough to a 9-inch tart pan with a removable bottom.  Using a measuring cup, evenly press dough in bottom & upsides of pan.
4. Bake in center of oven until golden brown & firm to the torch about 20 minutes.  Transfer to a wire rack to cool completely for about 1 hour.
5. Make ganache: In a small pan, bring cream to a boil.  Remove from heat & add chocolate.  Stir until creamy in texture.  Mix in vanilla.
6. Pour chocolate mixture into center of cooled tart shell.  Let stand until set about 2 hours.

For 9" Pan
3/4 cup heavy cream
175g chopped semi-sweet chocolate (1 bar)
1/2 tsp vanilla essence

For Tart

4 tbsp silvered blanched almonds

4 tbsp sugar

1 cup all-purpose flour

1 tsp grated orange or lemon zest (Optional)

¼ tsp salt

4 tbsp unsalted butter (45g)