Cleopatra's Pearled Tart Recipe


Almond Pastry Shell:

120 grams butter

2 grams fine sea salt

80 grams confectioners sugar

30 grams almond flour

1 egg

60 grams AP flour

180 grams pastry flour


300 grams heavy cream

50 grams honey 

165 grams Manjari 64% chocolate


Cleopatra's Pearled Tart recipe is easy and quick to make. Dress it up with pearls on top.

For the pastry:

1. Mix softened butter, sea salt, confectioners sugar, almond flour, the egg, and the all purpose flour

2. As soon as the ingredients are combined evenly,  add all the pastry flour and combine completely

3. Roll out on wax paper larger than your tart pan, cover with a second piece of wax paper and chill in the refrigerator for 2 hours.

4. Cut a circle of parchment paper for the bottom and a strip for the sides of the tart pan. 

5. Place the pastry in the tart tin and up the sides and blind bake for 15 minutes at 300F

For the Ganache:

1. Heat the cream and honey to blend at a low temperature

2. Add the chocolate in slowly to melt

3. Mix with an immersion blender to create an emulsion or enthusiastically use a wisk to blend

4. Pour into a the pastry shell

5. Place pearls in a group, pattern, or design of your choice

6. Refrigerate for at least 4 hours