Chocolate Almond-Tart with Fleur de Sel

• 1 14-17 oz box store-bought puff pastry, preferably all butter (like Dufour brand), thawed
• 1 large egg, lightly beaten, for egg wash
• 2 Tbsp sanding sugar, for sprinkling (large/coarse grain)
• 1 1/2 oz bittersweet chocolate (~61% cacao), coarsely chopped
• 2 Tbsp honey, for drizzling
• sea salt, preferably fleur de sel, for sprinkling
• 2 Tbsp whole raw almonds, toasted (350 F for about 10 minutes)
• 2 cups vanilla ice cream, for serving (optional)

Toast the almonds.

Raise heat in oven to 450 F. Unfold dough on a parchment-lined rimed 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.

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 (who are we kidding?), and drizzle with more honey.

Makes 4 servings, 18 WW PointsPlus each (14 if you serve without ice cream...)