Instructions

Single Almond Pie Crust Recipe (Preparation time 45 minutes-1 hour (including chill time) or make 1 day ahead, cook time 15-20 minutes)

1. In a large mixing bowl, combine flour, Kosher salt, optional sugar, chopped almonds, and almond extract. Add chilled, cubed unsalted butter. Using a pastry cutter (or pulse in the food processor), combine butter with the flour mix until the mixture is a course with chunks of butter (no smaller than pea-size). You don't have to over-mix. Slowly add in the ice water and stir to combine. Use just enough to get the mixture to form a ball. Wrap the dough in an air-tight container or plastic wrap. Chill the dough ball for a 1/2 hour before working with it again. (You can also make this ahead of the day you need it and allow it to chill 8 hours or overnight.)
2. Using a lightly floured surface (optionally, you can use a pastry mat) and rolling pin (I prefer the tapered French-style pin or a pin that can be chilled, made from marble or ceramic to keep the dough cold). Roll out the dough to fit the rectangular tart tin.
3. Press the dough in the tart tin. Prick the dough with a fork evenly, all around. Place parchment paper on top of the dough (crumple, then unfold first so that the paper fits better into the corners). Blind bake the crust with pie weights on top of the parchment in a 450 degree, pre-heated oven for 15-20 minutes or until the tart crust is cooked through and golden brown. When it's done allow it to cool completely before adding the filling.

Chocolate Ganache

1. In a medium saucepan on the stovetop, over low-medium heat, add in heavy whipping cream, unsalted butter, espresso powder, stir with a whisk, bring to a boil and remove from heat. Add in the chocolate and pure vanilla extract. Let it sit for 5 minutes. After 5 minutes, stir in one direction until the chocolate and ingredients are completely combined and smooth. Pour into the cooked tart crust. Allow to cool to room temperature and then transfer to the refrigerator to cool completely at least 2 hours or overnight before adding the toppings.

Whipped Cream (from "Vanilla Whipped Cream" on the blog)

1. Before starting, put the metal mixing bowl from your stand mixer in the freezer for at least 10-15 minutes. Using your stand mixer, mix cream, sugar, vanilla extract, and cream of tartar on medium-high until stiff peaks form, this should only take a few minutes.

Assembling the French Flag Topping

1. On the cooled Ganache tart, spoon a layer of whipped cream and smooth evenly to cover the ganache. Using the offset spatula, lightly mark 2 lines, diving the top in 3rds (for the colors of the French Flag).
2. Add the washed and completely dry blueberries neatly in the first area for the "blue" part of the flag. Make sure there's no white whipped cream showing through the bottom.
3. Leaving the middle blank, for now, jump over the other side of the tart and add the sliced strawberries, covering all the white whipped cream on that side.
4. Using a star tip (or your preferred piping tip), pipe the remaining whipped cream in the center in neat lines, filing the tart to meet the height of the blueberries and strawberries. Chill the tart until ready to serve, enjoy!