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Please Fave the original Here

And one more great gem from !

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So my Fox wants a semi fancy adult dinner for his sister, well part of that is dessert, last time I did a chocolate mousse this time I figured I'd stick with chocolate

A new recipe for  ~FACCC2

Salted Almond Truffle Tart

Ingredients

Butter
½ cup roasted almonds with sea salt, coarsely chopped
⅓ cup packed brown sugar
⅓ cup rolled oats
¾ cup all-purpose flour
½ cup chilled butter, cubed
1 egg yolk
12 ounces bittersweet chocolate, chopped
2 tablespoons butter, cut up
1 tablespoon packed brown sugar
1 ¼ cups whipping cream
½ teaspoon vanilla
¼ teaspoon sea salt


Directions

1 Lightly butter a 9-inch round tart pan with removable bottom and place in freezer. Combine almonds, 1/3 cup brown sugar and oats in a food processor. Process until nuts are finely ground. Add flour and pulse until combined. Add 1/2 cup butter and pulse until texture of coarse meal. Add egg yolk and pulse for 30 seconds or until mixture begins to come together. Transfer to a bowl and knead until dough just comes together. Press evenly into bottom and sides of prepared pan. Prick bottom with a fork. Line crust with foil. Freeze for at least 45 minutes or overnight.

2 Preheat oven to 400°. Fill crust with dried beans or pie weights, pushing to the edges to help hold up edges while baking. Bake 12 minutes; remove foil and beans. Bake 6 to 8 minutes more or until deep golden brown. Cool completely.

3 For filling: Combine chocolate, 2 tablespoons butter and 1 tablespoon brown sugar in a medium heatproof bowl. In a small saucepan, bring cream just to boiling. Pour through a fine-mesh sieve over chocolate mixture; let sit for 5 minutes. Add vanilla and 1/4 teaspoon sea salt; stir until smooth. Pour into crust and spread to edges. Refrigerate 4 to 24 hours, covering after 3 hours. Remove from refrigerator 30 minutes before serving.