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1
In a small bowl, sift together almond flour, cocoa powder, salt, and grated nutmeg, and set aside.
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2
In another small bowl, gently whip the eggs, and set aside.
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3
In a third bowl, measure out the all-purpose flour, and set aside.
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4
Using a stand mixer with the paddle attachment, cream the butter and sugar. Add in the almond flour mixture and beat until smooth. Add the eggs and beat until incorporated. Then, mix in the all-purpose flour until the dough just begins to hold together.
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5
Using a floured silpat, shape the dough into a disc and divide it into 9 parts. Shape each part into a disc, wrap in plastic wrap, and refrigerate overnight.
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6
Roll out the dough so it is about 1/8 in thick, on a a lightly floured surface using a floured rolling pin.
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7
Place 3 1/2 -in. tart rings on a baking sheet lined with parchment paper. Press the dough evenly into the tart ring, and use the rolling pin over the top of the tarts to remove any excess dough. Prick the dough base and sides with a fork.
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8
Cut out circles of parchment paper to line the tart shells, and fill each tart with beans or pie weights. Refrigerate shells for 30 min., before baking
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9
Bake shells for 18 min. at 350 degrees F. Then, remove the parchment paper and beans and bake from another 5 min.
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10
Once shells have cooled, spread a layer of softened goat cheese on the bottom of the tart.
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11
Then carefully crack an egg into the tart shell, making sure that the egg yolk does not break. Season the egg with salt and pepper
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12
Bake for 15 min. at 350 degrees F.
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13
Once the egg has set, remove the tart from the oven and garnish with smoked salmon and arugula. Dress the arugula with a few drops of white wine or champagne vinegar.
