Love a cookie but looking for a bake with more of a wow factor? Enter the Cookie Dough Tart.With a buttery black cocoa crust and decadent cookie dough filling, the whole tart is then topped with a glistening Dark Chocolate Ganache and sprinkled with flaked sea salt for an elegant finish. Cookie Dough Tart   Makes 1 (9½-inch) tart Ingredients Black Cocoa Tart Dough (recipe follows) ⅔ cup (150 grams) unsalted butter, softened 1 cup (220 grams) firmly packed dark brown sugar 1½ teaspoons (9 grams) vanilla bean paste 1 cup (96 grams) superfine blanched almond flour ¾ teaspoon (2.25 grams) kosher salt 4 ounces (113 grams) 60% cacao bittersweet chocolate, finely chopped Dark Chocolate Ganache (recipe follows) Garnish: flaked sea salt Instructions Preheat oven to 375°F (190°C).Spray a 9½-inch fluted round removable-bottom tart pan with baking spray with flour.

Let Black Cocoa Tart Dough stand at room temperature for 10 to 15 minutes, or until slightly softened.Unwrap and roll dough between two sheets of parchment paper into a 12-inch circle (about ⅛-inch thick).Remove top sheet of parchment paper.

Using remaining parchment to help support, transfer to prepared pan, pressing dough side down into bottom and up sides.Remove parchment.(If dough cracks or tears, simply press back together.) Trim edges flush with pan edges, using do

Read More