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1
In the bowl of an electric mixer fitted with the paddle attachment, combine the all-purpose flour, almond flour, sugar, cocoa powder and salt.
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2
Gradually add the butter with the motor running.
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3
Add the egg yolks and water, and mix until just incorporated.
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4
Turn the dough out onto a lightly floured surface.
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5
Form it into a flat rectangle and wrap it tightly in plastic.
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6
Place the dough in the refrigerator and let it rest for at least an hour or up to 2 days.
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7
Remove the dough from the refrigerator and place it on a lightly floured surface.
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8
Roll it out until 1/8-inch thick.
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9
Brush away any excess flour, and cut out eight 3 1/2-inch rounds.
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10
Line a baking sheet with parchment paper.
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11
Place eight 2-inch ring molds on the baking sheet, and top them with the dough rounds.
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12
Trim the top edge, and press the dough into the base of each ring to ensure there are no air pockets.
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13
Refrigerate for 30 minutes.
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14
Heat the oven to 325 degrees Fahrenheit with a rack in the middle position.
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15
Bake the shells for 7 to 8 minutes.
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16
Rotate the baking sheet and continue to bake for an additional 7 to 8 minutes.
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17
Remove from the oven and let the shells cool completely; then unmold them.
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18
Make the caramel filling.
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19
Combine the sugar, water, syrup and lemon juice in a medium saucepan.
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20
Cover the saucepan and cook to a dark amber color, about 8 minutes, over medium heat.
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21
Meanwhile, in another saucepan, heat the cream until warm.
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22
Remove the caramelized sugar from the heat and deglaze the pan with the warmed cream.
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23
Return the caramel to low heat and cook until the sugar has completely dissolved.
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24
Remove from the heat and whisk the butter into the caramel.
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25
Make the chocolate ganache.
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26
In a small saucepan, bring the cream and syrup to a boil.
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27
Meanwhile, place the chocolate in a large heatproof bowl.
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28
Remove the cream mixture from the heat and gradually pour it over the chocolate, stirring to emulsify.
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29
Let the ganache cool to 95 degrees Fahrenheit, and then stir in the butter.
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30
Assemble the tarts.
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31
Arrange the tart shells on a clean baking sheet and line the bottom of each shell with some cashews, to reach about halfway up the sides.
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32
Reserve additional cashews for garnishing.
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33
Warm the caramel if necessary, and spoon just enough to cover the cashews in each shell.
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34
The shells at this stage should be only one-half to two-thirds full, allowing ample space for the ganache.
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35
Let the tarts stand for up to 30 minutes to let the caramel set slightly.
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36
Warm the ganache if necessary, and fill the remaining space in each tart with the ganache.
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37
Let the tarts stand for 30 minutes to 1 hour, at room temperature, to let the ganache set.
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38
To serve, place a finished tart on the center of each plate, and garnish with some cashews, some candied lemon peel, and a scoop of your favorite ice cream.
