It looks complicated, but isn't. It's so rich, servings are small, so it goes a long way. Not something I would whip together on a weeknight, but great when you have to bring a dessert somewhere.
Chocolate ganache tart
CRUST:
2 1/2 c almond meal
2 tb unsweetened cocoa powder
2 tb agave
8 tb unsalted butter, melted
FILLING:
1 1/2 c heavy cream
12 oz 70% (or greater) chocolate, chopped
1/3 c nuts, chopped (pistachios, almonds, hazelnuts, walnuts - just about anything will work)
For the crust: Mix ingredients together completely. Use the bottom of a Pyrex measuring cup to evenly press into (and up sides of) shallow tart dish. Bake at 350 degrees about 10 min. Smooth down bubbles or puffiness with the back of a spoon.
For the filling: Bring the cream just to a boil. Remove from heat and stir in chocolate until smooth. Pour into crust and top with nuts. Keep refrigerated until about an hour before serving. Two warnings: definitely remove from heat, and don't over mix - the ganache will break and the oil will seep out and turn white and solidify as it cools. Not pretty.
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