Swiss Karak – a chocolate cake with icing

Ingredients:

Almond tartlets

• 1 cup premium flour
• 1/3 cup ground almonds
• 0.5 cup powdered sugar
• 8 tbsp butter (softened), cut into cubes
• 1 egg yolk
• 1 tbsp. water (cold)
• 1 pinch of salt

Chocolate filling

• 200 g dark chocolate (50% cocoa)
• 4 tbsp. milk
• 4 tbsp (60 g) butter

Green glaze

• 1 cup powdered sugar
• 2 drops of green food coloring
• 2 tbsp. water (cold)

Preparation:

1. Combine the flour and butter in the bowl of a stand mixer fitted with the whisk attachment. Once the butter and flour are completely combined to the consistency of wet sand, add the powdered sugar.
2. Attach the paddle attachment to your mixer. Add the egg yolk, salt, and cold water, then add the almonds. Knead until the dough is compact and smooth.
3. Place the dough on a work surface and press it down quickly with the palm of your hand. Be careful not to overmix the dough, otherwise it will become brittle.Form a ball and refrigerate for two hours (or overnight if possible).
4. Preheat oven to 175°C.
5. Dust your work surface with flour. Roll out the dough and prick it. Then, spoon the dough into the tartlet pans.
   
   Bake for 15-20 minutes.
6. GanacheIn a small saucepan, combine the milk, chocolate, and butter. Heat over medium heat, stirring gently. Remove from heat once the chocolate has melted and is smooth. Cool for 15 minutes.
   
   Pour the ganache into the baked and cooled molds and refrigerate for 2 hours.
7. GlazeIn a bowl, combine powdered sugar, green food coloring, and water. Stir with a spoon until the mixture forms a thick, flowing ribbon. Don't add any more water, as these proportions will produce the perfect icing.
   
   Remove the tartlets from the refrigerator. Pour the chocolate glaze over the tartlets and let them set at room temperature for 1 hour.