Chocolate Pate Sucree

3 1/4 sticks soft butter 3/4 cup sugar

1 egg 3 2/3 cups flour

1/2 cup cocoa powder 1 tsp salt

1) In a stand or with a hand mixer, cream together the butter and sugar.

2) Add the egg and salt and mix for another minute. Scrape well.

3) Add the flour and cocoa powder and mix just until the mixture comes together.

4) Press half of the dough into a 12" tart pan or pie dish. Wrap the remaining dough with plastic in the shape of a cylinder- makes great slice and bake sugar cookies!

5) Freeze for 10 minutes and then bake in a 350 degree oven for 20 minutes. (freezing the crust before baking helps it retain its shape). Set aside to cool.

Salted Caramel Sauce

1 1/2 cups sugar 2 Tbsps water

3/4 cup heavy cream 2 1/4 sticks butter

1 tsp sea salt 1 vanilla bean or 1 Tbsp vanilla extract

1) In a small saucepot, bring the cream, butter, salt and vanilla to a simmer (making sure the butter is melted). Remove from heat and set aside.

2) In a large, heavy-bottom saucepot over medium heat, bring the sugar and water to a nice caramel color. Do not stir, but tilt the pot every so often so that all the sugar melts evenly.

3) Once the sugar reaches an even color, pour the cream mixture in all at once. Be careful- this will steam! Use a wooden spoon to stir the caramel.

4) Slowly cook the caramel over low heat for 2-3 minutes. Set aside.

Bittersweet Ganache

1 cup heavy cream 8 ounces good quality

1) In a medium saucepot, bring the cream to a simmer. Turn the heat to low.

2) Add in the chocolate and stir until smooth. Set aside.

Candied Almonds

1/2 cup sugar 1 tsp butter

1 1/2 cups almonds

1) Using a skiller, melt the sugar over low heat. When an even caramel shows, add in the butter and stir. Add in the almonds and stir.

2) Immediately place the almonds on parchment paper. Cool for a half hour and chop.

Assembly:

Pour 3/4 of the Caramel into the bottom of the tart shell and freeze for 10 minutes. Follow with half of the ganache and return to the freezer for 5 minutes. Spread a quart of vanilla bean (or you favorite flavor) ice cream over the ganache. Top with remaining Caramel and Ganache (you can also reserve these and offer them as toppings for your guests). Crumble the pieces of almonds and sprinkle over the tart. Freeze for at least 2 hours before serving.