Ingredients to serve 10
1 1/4 Cup - All Purpose Flour
6 Tablespoon - Sugar
2 Teaspoon - Orange Rind or lemon zest
1/4 Teaspoon - Salt
6 Tablespoon - Butter, unsalted, cold and cut into pieces
12 Ounce - Chocolate
1 1/4 Cup - Heavy Cream
1 Teaspoon - Vanilla Extract
6 Tablespoon - Cashewnuts
Preheat oven to 180 C. Make dough: In a food processor, pulse cashew or almond until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
Immediately transfer the coarse dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan
Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.
I used the wilton stencil to create a pattern, and dusted confectioner's sugar over the stencil just before serving