Look slowly into the tart... wait how long have I been watching this?
1/3 cup almond meal
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
5 oz cold unsalted butter
1 egg yolk
220g dark chocolate
3/4 cup cream
1 tsp vanilla extract
1 tsp almond extract
1 tbsp butter at room temperature
1/4 tsp almond extract
1/3 cup cream
1 tsp vanilla extract
7 oz marzipan, grated
170g white chocolate
To make the tart
Add the almond meal, flour, salt and sugar in the bowl of a food processor and pulse briefly until everything is well-blended.
Add the cold cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in long 5-second bursts until the dough starts clumping together.
Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. Wrap in plastic wrap and chill for 30 minutes.
Spray a 9-inch tart shell with a removable bottom with non-stick cooking spray.
Press the dough in an even layer into the bottom and sides of the pan. Freeze the shell for 30 minutes, and while it’s in the freezer, preheat the oven to 375 degrees F. Spray the top of the tart dough with non-stick spray, then press a sheet of baking paper onto the shell, and fill the foil with dry beans, rice, or pie weights.
Bake the tart shell for 20 minutes, until the sides start to take on a little colour and the centre no longer looks raw, then carefully remove the foil and weights. Bake for an additional 12-14 minutes, until the shell is golden brown. You might want to cover the sides with foil to prevent them from getting too dark. Let the shell cool completely before filling it.
To make the filling:
First, make the chocolate portion of the filling. Put the dark chocolate, cream, salt, vanilla extract, almond extract and butter in a medium microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Set aside.
To make the marzipan place the grated marzipan, white chocolate, and the cream in a microwave-safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Set aside. It will be closer to a paste than a liquid.
Pour half the marzipan in the bottom of the tart shell, followed by all of the ganache. Then drizzle the rest of the marzipan on top and use a toothpick to swirl. Chill in the fridge for 1 hour. Cut up to serve.