HONEY ALMOND BUTTER TART with CHOCOLATE GANACHE

I know, I know, it's the middle of January.  The month after the Month of Unapologetic Gastronomic Overindulgence.  The month where everyone is trying to eat lighter, healthier, to get 'back on track'.  I'm sure you're all thinking, "Really?  Is she seriously posting a ridiculously decadent tart recipe right now?  Give me kale!  Give me beets!"  Well, I hate to break it to you, but I am.  Partly because I made this tart back in December, when eating such things was not only acceptable but expected.  And partly because I simply cannot wait to share it with you any longer. 

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My version of this tart has been adapted from the wonderful Joy the Baker, who originally made it with a shortbread crust.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
Serves eight

Ingredients
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

For the Filling:

1 cup heavy cream

8 oz. cream cheese, softened

1/2 cup almond butter (unsweetened)

1/2 cup honey

1/8 tsp. salt

2 tsp. pure vanilla extract

For the Ganache:

6 oz. dark chocolate, chopped

1/3 cup plus 2 tbsp. heavy cream

1 tsp. pure vanilla extract

handful toasted sliced almonds, for garnish

sea salt, for garnish

Directions

Make the crust:

1.  In a food processor, blend oats and pecans until relatively finely crumbled.

2.  Add flour, salt and cinnamon and pulse a few times, until combined.

3.  Add the remaining wet ingredients and pulse until a coarse meal is formed.

4.  Grease a 9" removable bottom tart pan with coconut oil.  

5.  Place the crust mixture into the pan and, using your fingers, press the mixture evenly across the bottom and along all the sides.

6.  Pierce the bottom a few times with a fork.

7.  Put crust in freezer and let sit for at least 30 minutes.

8.  When ready to bake crust, preheat the oven to 425°F / 220°C / Gas 7.

9.  Remove crust from freezer and press a sheet of aluminum foil on top, covering the surface.

10.  Bake for 8 minutes.  Remove the foil.  Bake for another 7 minutes, or until crust is golden brown.  Remove and let cool.

Make the Filling:

1.  In a medium bowl, whip heavy cream until soft peaks form.  Set aside.

2.  Using either an electric stand mixer with a paddle attachment or a hand-held electric mixer and a large bowl, beat together the cream cheese, almond butter and honey until creamy and fully incorporated.  Beat in salt and vanilla extract.

3.  Stir in 1/3 of the whipped heavy cream until combined.  In two rounds, lightly fold in the remainder of the heavy cream.  Filling should be light and voluminous, like a heavy mousse.  Store in fridge until the tart crust has cooled completely and you're ready to fill it.

Make the Ganache (once you have filled the crust--still in the tart pan--with the mousse filling):

1.  Place finely chopped chocolate in a medium bowl.

2.  Heat heavy cream in the microwave until steaming hot (about one minute).  

3.  Pour the cream over the chocolate and let rest for 30 seconds.

4.  Stir the chocolate and cream together until the chocolate is fully melted and completely smooth.

5.  Stir in vanilla.

Finish the Tart:

1.  Pour the ganache over the filled tart and smooth to edges.

2.  Sprinkle toasted almonds and sea salt on top of the ganache.

3.  Let sit in the fridge for at least two hours before serving.

MAPLE CINNAMON ALMOND BUTTER: FOR A GREAT START TO A NEW YEAR

Well hello, 2013.

I'm not typically one for new year's resolutions.  This is primarily because I find the timing of the well-intentioned yet often quickly forgotten goals to be rather arbitrary; when you think about it, every day is a new year from that day a year ago.  Nevertheless, at the close of each December our new calendar year rolls around and we are obliged to think of, name, and commit to actions or changes for the year ahead.

Whether or not you are one for new year's resolutions, I urge you, above all else, please, at the very start of 2013 resolve to do this: Make this maple cinnamon almond butter.  It will change your life.

Have a food processor?  Great!  Go make this maple cinnamon almond butter.

Don't have a food processor?  Small deterrent.  Borrow your friend's.  Or your neighbor's. Your professor's, or your uncle's.  Maybe your boss has one.  Or you can borrow one overnight from your favorite local eatery.  Be resourceful.  Get a hold of a food processor.  Then go make this maple cinnamon almond butter.

Not a fan of nut butters?  Easily mended.  Go make this maple cinnamon almond butter.  Don't know what to do with it? The possibilities are endless!  Spread it on toast.  Top it off with banana slices.  Spread it on an apple.  Stir it into your oatmeal.  Dip some dark chocolate into it.  Add it to a smoothie.  Or--my favorite--eat it with a spoon.

Nursing a post-New Years Eve hangover?  No problem!  This maple cinnamon almond butter basically makes itself.  And it is a totally satisfying, sweet, and nutritious snack.  Your body will thank you!

Body in need of some TLC (really--whose isn't)?  Grab a spoonful of your homemade maple cinnamon almond butter!  Almonds are packed with nutrients, supplying our bodies with particularly high levels of protein, magnesium, vitamin E and potassium.  Magnesium helps regulate the functions of our veins and arteries, which results in the improved flow of blood, oxygen and nutrients.  Potassium is imperative in maintaining healthy blood pressure and heart function.  On top of these benefits, almonds contain high levels of heart-healthy monounsaturated fats and have been shown to decrease spikes in blood sugar levels after eating.*

Oh yeah, and have I mentioned how insanely delicious this nut butter is?  Win-win.

While I wish I could take credit for this concoction, it is the brainchild of Ashley from the great Edible Perspective.  It is hands-down one of my favorite foods that I made in 2012.  I hope it will be one of yours in 2013.

*Information from www.whfoods.com.

Maple Cinnamon Almond Butter
slightly adapted from Edible Perspective
Makes about 3/8 cup.  If you have a 7 cup food processor or larger, I encourage you to double the recipe. 

Ingredients
1 cup (125 grams) raw almonds, as fresh as possible**
1 1/2 Tbsp. 100% pure maple syrup
1/2 tsp. cinnamon
1/4 tsp. salt

Directions
1.  Preheat oven to 325°F / 162°C / Gas 3.
2.  In a large enough bowl, pour maple syrup over almonds and mix until thoroughly coated.
3.  Line a baking tray with parchment paper (not wax or foil!).  Spread almonds on tray so none are overlapping.
4.  Roast for 15-20 minutes, until the maple syrup turns from liquid to little hardened crystals.  Stir a few times during roasting.
5.  Let almonds cool for 5 minutes.
6.  Put almonds in food processor and blend until the nuts turn into a smooth 'butter'.  This could take anywhere from 5-15 minutes.  Scrape down the sides of the bowl as needed.
7.  Add cinnamon and salt and process again until combined.


**The second time I made this nut butter, I used almonds that had been sitting in a sealed plastic container in my dark kitchen cupboard for a couple months.  Much to my confusion and consternation, the nuts refused to turn into butter.  It was as if they had dried out over time and their natural oils completely dissipated.  You shouldn't need any additional oil to turn whole nuts into nut butter.  For this to work properly, I urge you to use the freshest nuts possible.

OLIVE OIL GRANOLA (with ALMONDS, CRANBERRIES + DATES)

Oh, granola.  How seductive you are, with your oats, nuts and fruits congealed in a mess of crunchy sweetness.  Granola could very well be the ultimate deceiver, masquerading as a delectably healthy way to start your day.  Sure, the nutritious base elements are there, but when you start to consider the high sugar content (not to mention preservatives) of the dried fruit coupled with the heaps of processed sugars used in most commercially manufactured versions (and home recipes, actually), granola's wholesome-factor immediately plummets.  Which is really such a shame (but explains why it is oh-so-good).

While I have absolutely no qualms with dumping buckets of butter and sugar into an epic batch of cookies, I try to keep my breakfasts relatively nutrient-rich and (processed) sugar-free.  For this reason, I have steered clear of making my own granola.  Until recently, that is, when I discovered this amazing, healthy and epically flavorful recipe for granola made with olive oil, pure maple syrup or honey, cinnamon and cardamom.  Yes, please.

If you've never made granola before (or even if you have), I encourage you to check out this step-by-step tutorial over at The Kitchn.  The one tip I would add that is not mentioned there is the addition of an egg white (if your diet allows) to the mixture just before baking. This little trick will make the grains, nuts and fruit clump together quite well, so you end up with actual granola clusters rather than a sheet of toasted but individual bits.  If using this method, be sure not to stir the granola while it is baking and to let it cool completely on the sheet before breaking it up and storing it!

The great thing about granola (other than its general deliciousness) is that it is fully customizable.  So I present two recipes: General Format for Olive Oil Granola (which I encourage you to use as a guideline and then get creative with your choices) and my own version, Almond Cranberry Date Granola (with some other delicious bits thrown in for good measure).

General Format for Olive Oil Granola
slightly adapted from Megan Gordon of Marge Granola

Ingredients
3 cups old-fashioned rolled oats and/or other grain (wheat, rye, barley...)
2 to 2 1/2 cups your choice of nuts and seeds*
1 1/4 tsp. kosher salt
1/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 cup olive oil
1/2 cup + 1 Tbsp. pure maple syrup
3/4 tsp. vanilla
3/4 cups dried fruits, chopped
1 egg white (if using, to produce better clusters)

*In consideration of both flavor and nutritional value, I highly encourage you to always purchase raw nuts and seeds.  If you are using roasted nuts in your granola, add them after the granola has been baked (otherwise they'll burn).

Almond Cranberry Date Granola

Ingredients
1 1/2 cups rolled oats
1 1/2 cups rolled rye flakes
1/2 cup raw almonds (some whole and some chopped)
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup unsweetened coconut flakes*
1 1/4 tsp. kosher salt
1/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 cup olive oil
1/2 cup + 1 Tbsp. pure maple syrup
3/4 tsp. vanilla
1/4 cup dates (chopped)
1/4 cup dried cranberries
1/4 cup currants
1 egg white

*If using coconut flakes, these should be added in the last ten minutes of baking.

Directions
1.  Preheat the oven to 350°F / 176°C / Gas 4.
2.  Line a baking sheet with parchment paper and set aside.
3.  Mix grains, raw nuts and seeds together in a large bowl (leave out dried fruit!).
4.  Add salt, cinnamon and cardamom and stir thoroughly.
5.  Add olive oil, maple syrup and vanilla.  Mix well.
6.  Beat egg white (if using) until frothy but not stiff.  Add to granola mixture and stir to coat.
7.  Turn the granola out on your baking sheet and spread evenly. Bake for 20-40 minutes (depending on your oven), until golden and toasty. 
8.  Remove from oven when golden in color, even if the granola still feels a bit wet. It will harden as it cools. 
9. Leave undisturbed on the baking sheet to cool (this helps the clusters form).  Once completely cooled, break the granola off into chunks, add the dried fruit and any roasted nuts, and store in an airtight container.