black cocoa almond crust
- 2 cups almond flour
- 1/ 4 cup black cocoa powder
- 1/ 3 cup sugar
- 8 tablespoons browned butter (reduced from 10 Tbsp)
- 2 teaspoons espresso powder
- 1/ 2 teaspoon salt
bittersweet chocolate ganache
- 6 ounces roughly chopped bittersweet chocolate (60-70%)
- 6 ounces heavy cream
- 1 large room temperature egg
- 1 teaspoon vanilla extract
- 1/ 4 teaspoon salt
rosewater strawberries and glaze
- 1 pound leaves removed sliced lengthwise strawberries
- 2 tablespoons sugar
- 1 teaspoon rosewater
- 1 tablespoon water
Preheat oven to 350 F, line bottom and sides of a springform pan with parchment paper. Lightly grease pan with butter. I use a pastry brush dipped in some of the melted butter. To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim foam from the top and cool for 5 minutes. Whisk together the almond flour, black cocoa, almond flour, sugar, and salt. Pour slightly cooled butter into the the chocolate flour mixture. Press into prepared pan, starting 1" along the sides and working your way to the bottom. Line the crust with a piece of parchment paper, cut 2" longer than the diameter of the tart pan. Press parchment gently onto the bottom. Line with pie weights, rice or dried beans. Chill in freezer for 20-30 minutes. Remove from freezer and bake at 350 F for 10 minutes. Remove from oven, remove parchment paper and pie weights and rest on cooling rack until the ganache is ready.
While the crust is baking, prepare the ganache. Finely chop chocolate into a large bowl where most pieces are in a single/shallow layer. Heat heavy cream in a sauce pan over low-medium heat until barely scalding, but not boiling. Pour over the chopped chocolate and let sit for 4-5 minutes. Do not disturb the chocolate during this time! Using a whisk, stir the chocolate/cream unitl well combined and silky. Add egg, vanilla and salt, stirring everything together until smooth and well combined. Pour into par-baked crust and bake at 350 F for additional 15 minutes, or until the ganache has set. Allow to fully cool to room temperature before topping. Once cooled, it can be chilled in the fridge for several hourse or topped and served.
To prepare the rosewater strawberries, place sliced strawberries, rosewater and sugar into a bowl. Stir well to combine. Allow berries to macerate, (break down) over at least 30 minutes or up to 90 minutes. Strain berries through a mesh strainer, catchinfg the juices into a bowl or small sauce pan. This is to make the glaze. To make the strawberry/rosewater glaze, add strained juices and 1 tablspoon water to small saucepan. Heat over medium heat until the liquid begins to thicken and the sugar has fully dissolved, about 5-8 minutes. Cool to room temperature and pour or brush onto the strawberries right before serving.