Cooking Instructions
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Step 1
Pre-heat oven to 350 degrees F (180 degrees C).
Step 2
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 (2 g)
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.
Step 3
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.
Step 4
Dock the crust with a fork and bake for 15 minutes. Cool completely.
Step 5
Add
Heavy Cream (360 mL)
,
Ground Coffee (25 g)
, and
Whole Cardamom Pods (6 g)
to a saucepan over medium heat. Bring to a boil and remove from the heat immediately.
Step 6
Add
Dark Chocolate (340 g)
to a large bowl and strain the heavy cream over the chocolate.
Step 7
Add
Salt (2 g)
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.
Step 8
Pour the ganache into the cooled tart shell and refrigerate for 3-4 hours.
Step 9
Decorate with
Fresh Strawberries (to taste)
and
Pistachios (to taste)
or fruits and nuts of choice. Keep in the fridge until ready to serve!
