Olallieberry Tart with Chocolate Frangipane
 
 
Author:
Serves: (1) 8" tart
Ingredients
Chocolate Pâte Sucrée
  • 1 cup (120 g) all-purpose flour
  • ½ cup (50 g) confectioner's sugar
  • ¼ cup (20 g) cocoa powder
  • ⅛ cup (15 g) almond flour or ground almond meal
  • ⅓ cup (75 g) unsalted butter, cold, cut into 1-in cubes
  • ½ large egg, room temperature
Chocolate Frangipane
  • 50 g 60%dark chocolate, roughly chopped
  • ½ cup (50 g) almond flour or ground almond meal
  • ¼ cup (50 g) sugar
  • ¼ cup (50 g) unsalted butter, room temperature
  • 1 large egg, room temperature
  • ½ cup (60 g) olallieberries or other berries, washed
Olallieberry Ganache
  • 180 g white chocolate
  • 60 g heavy cream
  • 120 g olallieberries or other berries, washed and pureed
  • 10 g lemon juice
Instructions
For the chocolate tart shell:
  1. Combine flour, confectioners’ sugar, cocoa powder, and almond flour in a food processor and process until well blended.
  2. Add in the butter and process until combined and the mixture resembles crumbs.
  3. Add in the half an egg and process until just blended; scrape the bowl down as necessary. The dough will be very soft like cookie dough.
  4. Scrape the dough out of the food processor and make into a ball. Flatten out into a disk, wrap in plastic, and chill in refrigerator for at least 1 hour until it is firm enough to handle.
  5. When you are ready to bake off the tart shells, take the dough out of the refrigerator. Roll out the dough between two sheets of plastic wrap to ⅛″ thickness and roughly round shape, to fit into an 8" round tart pan. If the dough gets too soft, place back in the refrigerator to firm up.
  6. Drape the dough gently over an 8" tart pan with removable bottom. Press the dough carefully into the pan and up the sides, being careful not to stretch the dough or it will shrink when baked. Trim off the excess and press the dough into place to form a clean edge. Place the pan into the refrigerator to chill for at least 30 minutes.
  7. Heat the oven to 350 degrees F while chilling the tart shell. When you are ready, bake shell for about 10 minutes. Make the frangipane while the tart shell is baking.
For the frangipane:
  1. Place chocolate in a heatproof bowl set over a saucepan of simmering water and melt, stirring occasionally to prevent burning. Remove from heat.
  2. Combine almond flour, sugar, and butter in a food processor and process until combined and creamy. Add in the egg and process to combine.
  3. Add the almond flour mixture to the melted chocolate and stir until well combined.
  4. Pour the frangipane into the partially baked tart shell. Scatter the berries evenly over the frangipane.
  5. Return tart to 350 degree F oven and bake for another 20 minutes or so until franigipane is puffed and set. Remove from oven and let cool completely on wire rack.
For the ganache:
  1. Place chocolate in a heatproof bowl set over a saucepan of simmering water and melt, stirring occasionally to prevent burning. Remove from heat.
  2. Combine cream and olallieberry puree in a saucepan and heat on medium heat just until mixture is about to boil.
  3. Strain olallieberry mixture to get rid of the seeds, into the melted white chocolate and stir with a rubber spatula to combine.
  4. Add lemon juice and stir to combine. The mixture should look very smooth and shiny.
  5. Pour the ganache over the frangipane. Chill the tart in the refrigerator for a couple hours until the ganache is set.
Recipe by Dessert First at https://dessertfirstgirl.com/2021/07/olallieberry-tart-chocolate-frangipane.html