A homemade dessert does not have to be complicated. This tart involves little more than assembling a few staples from the freezer and the pantry. Think of it as a deconstructed chocolate-almond croissant—one meant for the end of a meal, rather than the start of the day.

　　

Ingredients

serves 4

　　1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)

　　1 large egg, lightly beaten, for egg wash

　　Sanding sugar, for sprinkling

　　1 1/2 ounces bittersweet chocolate (preferably 61 percent cacao), coarsely chopped

　　Honey, for drizzling

　　Sea salt, preferably fleur de sel, for sprinkling

　　2 tablespoons whole raw almonds, toasted (see page 343) and coarsely chopped

　　Vanilla ice cream, for serving (optional)

　　

Step 1

Preheat oven to 450°F. Unfold dough on a parchment-lined rimmed baking sheet. Trim edges if needed to form an approximate 10-inch square, and fold in each edge to form a 1-inch border. Pierce center of shell all over with a fork. Brush edges with beaten egg, and sprinkle with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

Bake until pastry is puffed and golden brown, 15 to 20 minutes. Using an offset spatula, press down on middle of shell (leave border puffy). Cover center evenly with chocolate. Drizzle with honey, and sprinkle with salt. Return to oven, and bake just until chocolate melts, about 2 minutes more. Sprinkle with almonds, and cut into 4 squares. Serve with ice cream, if desired, and drizzle with more honey.

　　Martha Stewart's New Pies and Tarts