The music of Chopin is such an indulgent treat that pairing it with this beautiful Chocolate Ganache Tart is almost too on the nose. The rich, sensuous and elegant qualities of his music are perfectly replicated by the crunch of the almonds, the weight of the chocolate and tickle the salt adds to the equation. Perfectly suited for everyone of any musical or culinary background, we know you'll enjoy all aspects of this pairing.
Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan.
Pulse nuts in a food processor until finely chopped. Add sugar and salt and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy.
Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides). Bake crust until golden brown, 20–25 minutes. Let cool.
Ganache and Assembly
Chop chocolate into small pieces and place in a medium bowl.
Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy.
Scrape ganache into crust and smooth out any bubbles. Chill, uncovered, until set, at least 1 hour.
Remove tart from pan; sprinkle sea salt over. Slice into wedges with a hot knife.
Recipe inspired by Montreal's "Coffe-Pizza-Wine" restaurant Elena