Now, a word about this tart. Some meals or dishes are special because they're ridiculously delicious. Others are special because of the people you made or shared them with. This tart is both. It is so delicious, it begs to be made and shared with people you love.
While the many separate elements required to construct this creamy, crunchy and truly decadent dessert may seem daunting, it is actually rather simple to make. Don't let the time requirement deter you. Yet do leave yourself plenty of time; in addition to the various stages of assembly, the tart also needs to chill in the fridge before serving.
My version of this tart has been adapted from the wonderful Joy the Baker, who originally made it with a shortbread crust. While I'm not a particular fan of shortbread, I was also interested in adapting the crust to include whole grains and omit the butter and sugar. I have absolutely no problem with these ingredients in certain recipes, but I felt that the filling of this tart would be well complimented by a heartier, nuttier crust. (And, ultimately, I'm interested in experimenting with and substituting whole foods for processed ones wherever possible.) The crust I made instead of Joy's shortbread worked like a dream, delicious in its own right and the perfect match for the smooth almond butter and cream filling and hardened, dark chocolate it held.
Whether or not you make this tart in January (which apparently is National Staying Healthy Month) is totally your call. Regardless, put the recipe in your back pocket, your bookmarks folder, your obsessively-organized digital recipe archive, wherever you like to put these things, and pull it out when you want to make something with love for people you love.
Honey Almond Butter Tart with Chocolate Ganache
Crust from Megan B. via My New Roots
Filling from Joy the Baker
For the Crust (to be made in a 9" removable bottom tart pan):
1 cup rolled oats
1/2 cup pecans
75 g (between 1/2 and 2/3 cup) whole grain flour (I used spelt flour)
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup honey
1/4 cup coconut oil, melted
1 tsp. vanilla