Cardamom and Coffee Chocolate Tart

Pre-heat oven to 350 degrees F (180 degrees C).

Add All-Purpose Flour (60 g), Rice Flour (45 g), Almond Meal (35 g), Unsweetened Cocoa Powder (30 g), Granulated Sugar (65 g), and Salt (1/4 tsp) into a bowl and whisk well. Add Unsalted Butter (70 g) and mix together with your fingers until the butter is well incorporated and the mixture holds when squeezed together.

Spread the mixture into a 9-inch tart pan and press it up the sides and on the bottom of the pan into an even layer.

Dock the crust with a fork and bake for 15 minutes. Cool completely.

Add Heavy Cream (360 mL), Espresso (3 Tbsp), and Whole Cardamom Pods (1 Tbsp) to a saucepan over medium heat. Bring to a boil and remove from the heat immediately.

Add Dark Chocolate (340 g) to a large bowl and strain the heavy cream over the chocolate.

Add Salt (1/4 tsp) and let six for 3 minutes. Mix well until you have a smooth ganache. If the mixture cooled down and the chocolate isn't melting, you can place the bowl onto a double boiler or pop it in the microwave for 15 seconds and mix until smooth.

Pour the ganache into the cooled tart shell and refrigerate for 3-4 hours.

Decorate with Fresh Strawberries (to taste) and Pistachios (to taste) or fruits and nuts of choice. Keep in the fridge until ready to serve!