What could be better then a buttery, crunchy cookie topped with silky, rich chocolate? Not much!
I love the combination of the rustic shortbread cookie accompanied by the gourmet-ness that the chocolate Ganache brings.
Start by preheating the oven to 350°F.
In a small bowl whisk together both of the flours and salt, set aside. In a large bowl beat both of the sugars with the butter and almond extract until fluffy and pale yellow. Gently fold in the flour mixture, in thirds, until just combined. Knead slightly to form a disc then wrap it in plastic wrap and refrigerate for 30 minutes.
Once the dough is ready, roll it out to a 1/2″ thickness. Cut out any 1.5-2″ shape and place on a sheet tray. Chill in the refrigerator for 30 minutes prior to baking. Bake 15-20 minutes, until light golden brown. Cool completely before topping.
While the shortbread tarts are cooling make the Ganache topping. In a double boiler melt the chocolate and heavy cream together. Set aside until it cools to the consistency of pudding, about 15-20 minutes. When you’re ready to assemble the tarts add 2tsp (per tart shell) and smooth to the edges. Sprinkle with the almonds. Refrigerate until ready to serve. Makes about 24 tartlets.
I hope you enjoy these!
For the tart shells
3/4lb butter (unsalted, room temperature)
1/4cup light brown sugar
2tsp almond extract
2.5cups all-purpose flour
1cup cake flour
pinch of salt
For the Ganache topping
2cups semi-sweet chocolate chips (or chopped chocolate bars)
1cup heavy cream
1cup almonds (sliced, toasted)