Cashew and Dark Chocolate Ganache Tart with Berries
1 cup SantéⓇ Cardamom Cashews
1¼ cups chocolate cookie crumbs
⅓ cup sugar
¼ cup unsalted butter, melted
12oz bittersweet or semisweet chocolate, finely chopped
1 cup heavy cream
2 cups mixed fresh berries, such as raspberries, halved strawberries, blueberries, and pomegranate seeds
Flaky sea salt
Preheat oven to 350℉.
In a food processor pulse cashews until very finely ground, but not ground into a paste.
In a medium bowl stir together ground cashews, cookie crumbs, sugar, and butter until crumbs are moistened. Press into an 8” tart pan with a removable bottom, pressing evenly on bottom and up the sides. Line with parchment paper and pie weights or dried beans and bake until set, about 15 minutes. Cool completely.
Place chocolate in a medium bowl. In a small saucepan bring cream just to a boil, then pour over chocolate. Let sit 1 minute, then stir in a circular motion until ganache is smooth. Pour into crust and refrigerate until set, at least 1 hour.
Before serving, top tart with berries, cashews, and flowers and sprinkle lightly with salt.