We have been having some crazy weather lately; I don't think it's ever rained for Graduation ceremonies before. So if this is the end of the world I recommend having dessert now and probably again in a few hours. Look if I'm going out I'm going out with a piece of this tart and a fork in my hand. Okay, I don't even need the fork.
I brought this Cherry, Dark Chocolate, Almond and Amaretto Cheesecake Tart to a blogger brunch I went to recently. I was crossing my fingers it was a hit.
First thing you will want to make is the crust.
2/3 cup almond meal
1/2 cup granulated sugar
1 1/4 cup all-purpose flour
10 tbsp. cold butter, cut into 1/2" cubes
1 egg yolk
Combine almond meal, sugar, flour, butter and egg yolk in a food processor. Pulse until clumps start to form, and the mixture is starting to stick together, you don't want it to form a ball. Less than one minute should be enough time.
Note: If you can't find almond meal, you can just grind up almonds in your food processor.
Pour the crumbly mixture onto a greased 11-inch tart pan with removable bottom. Press crumbs evenly up the sides and across the bottom. Prick the bottom of the crust with a fork.
Place tart pan on a baking sheet and bake in 325 degree F oven for 20-25 minutes until lightly browned. Let cool.
Next you will make a chocolate ganache to pour onto the cooled crust.
180 grams dark chocolate
2/3 cup heavy whipping cream
2 tbsp. unsalted butter, room temperature
Finely chop the chocolate and place in a bowl. Heat cream in small pan until it comes to a boil. Pour hot cream over chocolate and whisk until smooth. Once smooth add butter and continue whisking until completely smooth.
Pour into crust.