Start with a simple salted chocolate shortbread crust, then fill it with a dark chocolate ganache made with coffee and cardamom-infused heavy cream. Decorate with your favorite berries and nuts.
Author: Milk & Cardamom
Salted Chocolate Shortbread Crust
Unsweetened Cocoa Powder
, room temperature
Cardamom Coffee Ganache
Whole Cardamom Pods
or Blueberries or Berries of Choice
or Nuts of Choice
Pre-heat oven to 350 degrees F (180 degrees C).
All-Purpose Flour (1/2 cup)
Rice Flour (1/3 cup)
Almond Meal (1/3 cup)
Unsweetened Cocoa Powder (1/3 cup)
Granulated Sugar (1/3 cup)
Salt (1/4 tsp)
into a bowl and whisk well. Add
Unsalted Butter (1/3 cup)
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.
Heavy Cream (1 1/2 cups)
Ground Coffee (3 Tbsp)
Whole Cardamom Pods (1 Tbsp)
to a saucepan over medium heat. Bring to a boil and remove from the heat immediately.
Dark Chocolate (1 1/2 cups)
to a large bowl and strain the heavy cream over the chocolate.
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.
Fresh Strawberries (to taste)
Pistachios (to taste)
or fruits and nuts of choice. Keep in the fridge until ready to serve!
Nutrition Per Serving
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