Dark Chocolate and Olive Oil Tart

French · Year-round · 35 min · Serves 8 · By Daniel Owens

The olive oil replaces some of the cream and adds a slow, peppery finish. The tart sets at room temperature into a soft, sliceable ganache. Make it the morning of and forget about it.

Ingredients

• 200g almond flour
• 60g Fattoria Rossi cultured butter, melted
• 60g powdered sugar
• Pinch of salt
• 300g Cacao de Oaxaca 70% baking discs
• 240ml heavy cream
• 60ml Olio del Monte Castelvetrano olive oil
• Aeolian flake salt

Method

1. Heat the oven to 175°C. Stir the almond flour, melted butter, powdered sugar, and salt to a sandy paste. Press into a 23cm tart tin. Bake 12 minutes until pale gold. Cool.
2. Put the chocolate in a heatproof bowl. Heat the cream just to a simmer and pour over. Let stand 90 seconds, then stir from the center until smooth.
3. Stream in the olive oil while whisking. The ganache should be glossy and pourable.
4. Pour into the cool crust. Tap to release any bubbles. Rest at room temperature 4 hours, or chill 90 minutes.
5. Just before serving, finish with flake salt.