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Some say “don’t mess with a good thing.”
I mess.
Our Chocolate Cinnamon Espresso Tart got a rattle.
The new’s a different kind of spectacular.
Although the sun’s shining and the snow’s hiding, winter declares allspice accompany almond and dark chocolate. Boy does one small sliver hit the 3pm or after dinner sweet spot.
Tart Dough
I got ahead of myself with filling talk.
Tarts steal attention from the crust up ~
The dough:
almond flour, oat flour, coconut oil, a hint of honey, peanut butter, and touch of allspice.
My all time “can’t keep the hands off” recipe.
This tart’s perfect for holidays or any chocolate craving day of the week.
Our first couple cream pies were a struggle. The consistency was a bit of a mystery, so made a couple videos.
Peanut Butter Honey Tart Dough video.
Spiced Almond Chocolate Filling video.
Tiny slices go far.
We hope you LOVE, as much as we do.
For the above pictures, my mixer was on its last day, so I doubled the layer of roses.
Single layer roses from a tart made the week before seems well enough.
~ for love of every kind ~
Oh my love for the first time in my life
My eyes are wide open
Oh my lover for the first time in my life
My eyes can see
I see the wind
Oh I see the trees
Everything is clear in my heart
I see the clouds
Oh I see the sky
Everything is clear in our world
Oh my love for the first time in my life
My mind is wide open
oh my lover for the first time in my life
My mind can feel
I feel the sorrow
Oh I feel dreams
Everything is clear in my heart
– John Lennon
Spiced Almond Chocolate Tart
Ingredients:
9-inch tart crust
- 1 cup oat flour
- 1 cup almond flour
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- 1/4 cup unrefined coconut oil, melted and cooled
- 2 Tablespoons peanut butter, creamy
- 2 Tablespoons raw honey
Spiced Almond Chocolate Filling
- 1/2 cup cane sugar or granulated
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 2½ cups whole milk
- 4 egg yolks, large
- 2 Tablespoons unsalted butter, cut into 1/2-inch pieces
- 3 teaspoons almond extract - 2 teaspoons = sea level
- 2 ounces bittersweet chocolate - coarse chopped
- 2 ounces unsweetened chocolate - coarse chopped
- 1/2 teaspoon ground allspice
Whipped Cream
- 1¼ cups heavy whipping cream - cold
- 1½-2 Tablespoons powdered sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground allspice
Garnish
- 1/8 cup crushed peanuts and slivered almonds
Instructions
Tart Crust
- Preheat the oven to 300˚F. Oil a 8-9'' removable bottom tart pan with a light coat of coconut oil. Line the bottom with parchment and set aside.
- In a small bowl, heat coconut oil until just melted; set aside to cool. In a medium bowl, whisk together oat flour, almond flour, salt, and allspice. Once coconut oil is cool, add the peanut butter and honey, mix well. Create a well in the center of the oat/almond flour mix, pour the coconut oil mixture in and stir until combined.
- Spread dough even across the bottom of the tart pan. With your hands or a tart tamper, press the mixture firm into the bottom and up the sides of the pan. Freeze for 20 minutes.
- Bake on the center oven rack for 12-15 minutes. Let the crust cool on a wire rack, then place in the refrigerator.
Spiced Almond Chocolate Filling
- If straining chocolate cream: fit a fine mesh sieve over a large bowl.
- In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in milk and egg yolks. Run a spatula along the corners and bottom of the saucepan, making sure the mixture's well combined.
- Place the saucepan over medium-high heat. Whisk non-stop until the mixture thickens, then boils, about 6-7 minutes. Continue stirring for an additional 1 minute. Remove from heat. Whisk in butter, one piece at a time until melted, then almond extract and allspice. Whisk in chocolate, a third at a time, until smooth and melted. Strain pastry cream through a fine sieve over a large bowl, then pour the filling into the cooled tart pan and smooth with a spatula or back of a spoon.
- A couple options for preventing a skin from forming:Press a piece of plastic over the surface (leaving little gaps or air pockets) of the pie. Glide a piece of butter or a light coat of vegetable spray across the surface of the pie, then press a (preferably unbleached) piece of parchment paper over (leaving little gaps or air pockets) the pie.Place the pie on a wire rack and let cool, then refrigerate for at least 4 hours or overnight.
Fresh Whipped Cream
- About 15 minutes before ready to serve, chill a medium-size (preferably deep glass) bowl and the beaters from your electric mixer in the freezer.
- Using the electric stand or handheld mixer, start at medium-low speed. Beat the cream, powdered sugar, almond, and allspice until it starts to thicken. Increase the speed to medium, then high until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready for use.
- A video for how to make whipped roses. I fall out of swing, so practice a few before adding to a tart or pie. Then top with chopped peanuts and slivered almonds.
- Or "as you wish" design!
Notes
- If making a cream pie for the first time, at about the seven minute mark, you'll feel the pastry cream thicken.
- If using whole oats, process until courser then flour consistency.
