Recipe

Make Dough

1. Combine butter, salt and icing sugar in bowl of stand mixer fitted with paddle attachment. Cream until light and fluffy. Add egg and combine until fluffy.
2. Sift together all-purpose flour, almond flour and cocoa powder, and add to butter mixture. Mix until it just comes together. Remove dough from bowl, flatten into square, wrap with plastic wrap and place in fridge for 20 minutes. (The dough will be easier to roll out when cold.)

Prepare Filling

1. Preheat oven to 325F. Bloom gelatin sheets in cold water until fully hydrated, about 5 minutes. Remove sheets and squeeze out any excess water. If using powdered gelatin, use the ratio of 5 parts water to 1 part powdered gelatin.
2. Melt chocolate in small, microwave-safe bowl and set aside.
3. Combine milk and corn syrup in separate microwave-safe bowl. Heat on high power for 40 seconds, so milk gets hot and melts corn syrup. Add bloomed gelatin to hot milk mixture to dissolve.
4. Strain milk mixture over melted chocolate. Emulsify with an immersion blender until smooth and silky. Add cold cream and blend to fully combine. Set mixture aside.

Make Tart

1. Remove dough from fridge and roll out on lightly floured work surface to ⅛”-thick circle that’s about 12″ diam. (wide enough to fit into tart pan with some overhang).
2. Spray 9″ tart pan with nonstick cooking spray, then line with dough, letting dough overhang sides. Trim off any excess.
3. Line dough with aluminum foil and fill with baking beans. Bake in preheated oven for 10 minutes. Remove baking beans and bake for another 3 to 5 minutes, until middle of shell looks dull. Remove from oven and cool completely.
4. Fill tart with ganache, filling right to rim, then spread it evenly, using small offset spatula. Refrigerate until set, about 90 minutes.

Note: If there is leftover ganache, fill a piping bag and, once the tart has fully set, pipe ganache over the top in a circular motion to give it a special finish.