Chocolate and nuts tart (Benoît Castel)

Here I am again with the book Le Paris des Pâtisseries by François Blanc. While leafing through it, I came across this recipe for a chocolate & nuts by Benoît Castel, a simple but very good tart : an almond and vanilla crust, a creamy chocolate ganache and the nuts of your choice! As I didn't have the right size cookie cutter, I used a 20 diameter circle instead of a 22cm square, you can adapt to the cookie cutters you have or cut the dough directly with a knife, so you need very little material to make this recipe
 
 

 
 Prep time : 30 minutes + 3h30 rest + 50 minutes cooking
 For a 22cm square tart :
 
 

The crust :

 130g butter
 80g powderedsugar
 220g flour
 30g almond powder
 1 big egg (60g)
 ½ vanilla bean
 
 Mix the butter with the powdered sugar, flour, almond powder and vanilla to make a crumbled mixture.
 
 

 
 Then add the egg, and mix quickly so as to have a homogeneous dough.
 
 

 
 Put it in a plastic wrap and refrigerate it for at least 3 hours.
 
 

 
 Then roll it out to 3mm thickness and cut out two 22cm squares (I used my 20cm diameter canelé circle).
 
 

 
 Detail the inside of one of the squares/circles.
 
 

 
 Put a little bit of water on the edge of the square/circle and glue the other one on top.
 
 

 
 Put in the refrigerator or freezer for at least 30 minutes. Then cook in the preheated oven at 170°C for 20 minutes. Leave to cool.
 
 

The ganache :

 150g liquid cream
 30g honey
 130g dark chocolate
 30g butter
 
 Heat the cream with the honey.
 Chop the chocolate (I started to melt it instead), add the butter in small pieces and then pour the hot cream in several times over it, mixing well with a maryse.
 
 

 

 

 
 When the ganache is smooth and shiny, pour it over the crust.
 
 

 
 

Decoration :

 200g nuts (pistachios, hazelnuts, almonds, walnuts, pecans …)
 
 Roast the nuts in the oven at 130°C for 30 minutes, then let them cool. Then sprinkle them over the tart. Keep it at room temperature and enjoy!