Baker/co-owner Bélinda Quinn, Le Bec Sucré, Middletown
This dessert gives you all the sumptuous taste and texture of a Tarte Au Chocolate without the trouble of forming a fluted crust. The warming spices of cardamom, cinnamon and star anise evoke the flavors of chai—a drink I enjoy as part of my Indian heritage. Plan ahead to allow both the infused cream and the final desserts to rest—or simply prepare the day before serving.
Ingredients
- 1 cup heavy whipping cream
- 4 whole cardamom pods
- 1 stick cinnamon
- 2 star anise
- 5 ounces (150 grams) semi-sweet chocolate, chopped
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, softened, cut in 3 pieces
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 stick (8 tablespoons) unsalted butter, softened
- ¾ cup (75 grams) confectioners’ sugar
- 3½ tablespoons cashew flour (or almond or hazelnut flour)
- Pinch sea salt
- 1 egg, lightly beaten (room temperature)
- ½ cup crushed salted roasted cashews, for serving (optional)
- Confectioners’ sugar, for dusting (optional)
Preparation
Add the cream and spices to a small saucepot, bring to a boil and remove from heat. Cover and let cool for 2 hours. (Use this time to make the crust rounds so they are ready when you are finished with the ganache.)
To make crust rounds: Whisk flour and cocoa together in a small bowl and set aside. In the bowl of a stand-up mixer, whisk butter until soft and creamy. Add confectioners’ sugar, cashew flour and salt and mix until smooth. Add egg and whisk until smooth. Add flour mixture and combine ingredients to form a smooth dough. Divide evenly and shape into 2 flat discs, wrap tightly with plastic wrap and chill in the refrigerator for at least 2 hours. (The dough can be made the day before baking.)
Preheat oven to 350°F. Roll out the dough between 2 pieces parchment or wax paper to a ⅛- inch thickness. Chill for 20 minutes. Use a circular cookie cutter and cut 6 to 8 rounds, plus 3 to 4 more to cut in half. Place the circles and half-moons on a flat baking tray lined with parchment paper and bake 15 minutes. Remove from oven, let cool and set aside.
To finish the ganache, strain the cream and discard spices. Place chocolate in a heat-proof mixing bowl. Bring infused cream to a boil while stirring in the sugar. As soon as it reaches a boil, remove from heat. Slowly add cream to the chocolate, ⅓ at a time, stirring well with a spatula, from the center of the mixing bowl until chocolate is melted and thoroughly combined. Let cool for 5 minutes, then mix in butter and stir well.
For final assembly, place 1 crust round in the bottom of each of 6 or 8 oval or round low-sided ramekins or individual serving bowls. Add a sprinkle of crushed cashews. Divide ganache evenly between each dish (until it reaches ½ to ¾ inch high). Allow to gently firm up at room temperature for at least 2 hours (or place in the refrigerator if time doesn’t allow but be sure the ganache doesn’t over-harden). It should be the consistency of soft peanut butter with a smooth top.
To serve, sprinkle tops lightly with more cashews, a half-moon crust on the side and a dusting of confectioners’ sugar. If made the day before, refrigerate and remove 2 hours before serving.
