robert linxe’s chocolate tart

INGREDIENTS

• Makes enough for
• 9-inch tart crusts.
• 2 1/2sticks (10 ounces; 290 grams) unsalted butter, at room temperature
• 1 1/2cups (150 grams) confectioners’ sugar, sifted
• Lightly packed 1/2 cup (2 1/4ounces; 70 grams) ground blanched almonds
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, at room temperature
• 3 1/2 cups (490 grams) all-purpose flour
• 8 ounces (224 grams) bittersweet chocolate, finely chopped
• 2/3 cup (160 grams) heavy cream
• 2 large egg yolks, at room temperature
• 2 tablespoons (1 ounce; 30 grams) unsalted butter, at room temperature
• 1/2 moist, plump vanilla bean, split lengthwise
• 1 fully baked 6 1/2-inch (16-cm) tart shell made from Sweet Tart Dough