Espresso Ganache Tart with an Almond Crust

Espresso Ganache Tart with an Almond Crust

This week I’m feeling inspired by the dark, bedeviled music of Sasquatch and the Sickabillys. Over the last few years I’ve seen them a few times and each show has delivered. The intensity is always there no matter how big or small the turnout – Dave Sickabilly sings like a man fighting turmoil with a holy terror inside. He kicks, licks, and sucks on his microphone. He rages with himself through his guitar and voice. I’ve seen a fan buy him a drink only for him to splash it back in his face.

But the fans love it. They thrive on the psychobilly ferocity, the work of a maniac. His rock-meets-country-meets-punk guitar riffs drive the songs into places of sin, the devil, life on the road, with the occasional a bit of humor thrown in. When swing dancers are at a show they find themselves so caught up in his energy that the dancing takes on a new force, the men and women twirling themselves around so wildly you lose track of who’s who. He is Sasquatch. And he is powerful.

This simple tart matches the darkness and bitterness of Sickabilly’s lyrics. Made with a 72% cacao chocolate; it is heavy and decadent. Sea salt is optional but if you’re aiming to impress, it will transcend the dessert even further.

And after you make this, you’ll know how to make ganache! Why is that so great, you ask? You can substitute out the flavors and do all sorts of variations with this tart. Instead of espresso, try steeping it with mint, orange zest, or toasted hazelnuts, for example.

Almond Crust

– 2 sticks butter, softened
– 4 oz granulated sugar
– 1 egg
– ½ tsp vanilla extract
– 9 oz all purpose flour
– 2 oz almonds, finely ground

Cream together the sugar and butter in a mixing bowl until soft and fluffy. Add the egg and vanilla and mix. Scrape the bottom of the bowl with a rubber spatula and continue to mix until incorporated.

Combine the flour and almonds in a separate bowl and add to the wet ingredients just until the dough is smooth. Form the dough into a disc shape and wrap in plastic, refrigerate for at least 20 minutes.

Using your hands, push the dough evenly into a 9” greased tart pan or pie pan. Prick holes in the dough and place pie weights or beans and rice into the shell over a sheet of parchment paper. Bake at 375F until lightly golden on the edges, about 40 minutes.

Espresso Ganache

– 1 ½ cups heavy cream
– 2 tablespoons ground espresso
– 12 oz 72% cacao chocolate, chopped
– milk
– Maldon Sea Salt, for sprinkling

In a medium saucepan, bring to a boil the cream and espresso. Remove from heat as soon as it comes to a boil, cover tightly with plastic wrap, and let steep for 30 minutes. Strain the cream through a fine mesh strainer with cheesecloth if needed. Re-weigh the cream and add milk until it returns to its original weight.

Return the liquid to a boil, and then pour directly over the chocolate. Let it sit a moment, then stir gently with a spatula until it’s one homogenous liquid. Pour into the cooled tart shell, and gently tap the shell on the counter to remove any air bubbles. Smooth out with a knife or spatula.

Let chill until ganache is set. Sprinkle with Maldon sea salt before serving.