And the final dessert, #3, from the Johnson family Thanksgiving of 2013 and this, of course, was my favorite! It is another Martha Stewart recipe and despite how pretty it looks and how delicious it tasted, is still pretty easy to make.
3 tablespoons slivered blanched almonds
6 tablespoons sugar
1 1/4 cups flour
2 teaspoons grated orange or lemon zest, optional (I left this out)
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces
12 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups heavy cream
1 teaspoon vanilla
1 Preheat oven to 350. Make dough: In food processor, pulse almonds until finely ground. Add sugar, flour, zest and salt and pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
2 Immediately transfer dough to 9″ tart pan with removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.
3 Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Let cool on wire rack completely, about 1 hour.
4 Make ganache: Place chocolate in large bowl. Bring cream to a boil then pour over chocolate. Stir until smooth and creamy then mix in vanilla.
5 Pour chocolate mixture into center of cooled tart shell. Let stand until set, about 2 hours or chill for 1 hour.
(I garnished the top with some more almonds and some melted white chocolate and then served with a dollop of Cool Whip.)