Chocolate Ganache Tart with Maldon Sea Salt

Prep Time

3 Hour 10 Minutes
Cook Time

30 Minutes
Total Time

4 Hour 40 Minutes

9" tart


  • 3 T Sliced/Slivered Almonds
  • 1 1/4 Cups Flour
  • 6 T Sugar
  • 1/4 Teaspoon Salt
  • 6 T Butter (Cold, cubed)
  • 12 oz Bittersweet Chocolate
  • 1 1/4 Cups Heavy Cream
  • 1 Teaspoon Vanilla
  • Pinch Cinnamon
  • Sea Salt (optional: for garnish)
  • crumbled Almonds (optional: for garnish)


  • Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps. Transfer dough to a 9-inch tart pan (with a removable bottom). Using a measuring cup, evenly press dough in bottom and up sides of pan to form crust. Bake in oven until it lightly browns and is firm to the touch. Let cool about 45 minutes.
  • Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla and a pinch of cinnamon.
  • Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour. Don't put the sea salt on the top until you're about to serve it (it will start to erode the chocolate).