Every holiday season my mom makes a chocolate pudding pie that always comes to mind, despite the abundance of other pies, cookies and cakes. Inspired by that memory, I created my own version with a small twist.
While browsing late one night I read about a chef who adds sumac to chocolate desserts. That was an instant light-bulb moment and I had to try it. Sumac is a Middle Eastern spice more commonly used in savory dishes like hummus, but it brings a bright, tart, citrusy note that elevates chocolate wonderfully. If you like tahini and other bold flavors, you’ll find sumac irresistible — it’s the kind of spice you’ll want to sprinkle on many things, including chocolate.
The tart features a simple almond-flour crust made with cocoa powder, brown butter, a touch of sugar, sumac and a pinch of salt. The filling is a silky ganache: warm heavy cream poured over chopped chocolate, then mixed with an egg, vanilla and sumac before baking. After it cools, top with lightly sweetened whipped cream and shaved chocolate just before serving. It’s straightforward and elegant — enjoy! -Megs
A tip or two…
- Sumac is usually available in specialty food shops or well-stocked grocery stores, and many spice retailers sell it online. There isn’t a close substitute for sumac’s unique flavor; if you can’t find it or don’t want to wait, you can omit it and the tart will still be delicious.
- Use the chocolate combination that suits your guests. Dark chocolate makes a richer, more intense tart, while semisweet or bittersweet are milder and broadly appealing. Because the filling is largely chocolate, choose good-quality chocolate for best results.
- I enjoy this tart chilled straight from the refrigerator, though it can also be served at room temperature. Don’t add the whipped cream or shaved chocolate until you’re ready to serve.
Sumac + Chocolate Ganache Tart
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10 mins
25 mins
1 hr
1 hr 35 mins
Celebrations, Dessert
American
8 slices
Equipment
- 9″ tart pan with removable bottom
- parchment paper
- pie weights, dried rice or beans
- saucepan
Ingredients
Chocolate Almond Crust
- 2 c almond flour (225g)
- ¼ c Dutch-processed cocoa powder (24g)
- ⅓ c sugar (74g)
- 10 tbsp unsalted butter, browned and cooled slightly (113g)
- ½ tsp sumac
- ½ tsp salt
Ganache
- 6 oz assorted chocolate, chopped (170g)
- 6 oz heavy cream
- 1 large egg, room temperature
- 1 tsp vanilla bean paste (or vanilla extract)
- ½ tsp sumac
- ¼ tsp salt
Whipped Cream
- 1 c heavy cream
- 1 tsp vanilla bean paste
- 2–3 tbsp powdered sugar, optional and to taste
- shaved chocolate for serving
Instructions
-
Preheat the oven to 350°F. Line the bottom of a tart pan with parchment and lightly grease the sides. To brown the butter, melt it in a light-colored, heavy-bottomed saucepan. When it foams, whisk continuously until brown bits form. Remove from heat, pour into a clean bowl, skim the foam and let cool for about 5 minutes. Whisk together the almond flour, cocoa powder, sugar, sumac and salt. Add the slightly cooled brown butter and press the mixture evenly into the prepared tart pan. Cut a round of parchment to fit the tart and place it over the crust; fill with pie weights, rice or dried beans. Bake at 350°F for 10 minutes. Remove from the oven, take out the parchment and weights, and set the crust on a cooling rack while you make the ganache.
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While the crust bakes, prepare the ganache. Finely chop the chocolate and place it in a shallow bowl. Heat the heavy cream over low–medium heat until just scalding (do not boil). Pour the hot cream over the chopped chocolate and let it sit undisturbed for 4–5 minutes. Then whisk gently until smooth and silky. Stir in the egg, sumac, vanilla and salt until fully blended. Pour the mixture into the par-baked crust and bake at 350°F for about 15 minutes, or until the ganache is set. Let it cool completely to room temperature before topping; you can then chill it or proceed to garnish and serve.
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To make the whipped cream, chill the mixing bowl and whisk for 15–20 minutes. Pour the heavy cream into the chilled bowl and beat on low for 1–2 minutes, then increase speed until soft peaks form. Add the vanilla and a pinch of salt, return to medium speed and add powdered sugar one tablespoon at a time until you reach firm peaks. Pipe or dollop the whipped cream on the tart and finish with shaved chocolate just before serving.
chocolate and sumac, chocolate tart, easy entertaining, ganache tart, gluten free dessert
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