Easy Chocolate Almond Tarts Recipes
CHOCOLATE HONEY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h42m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of a 9-inch springform pan.
- Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
- In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.
EASY CHOCOLATE ALMOND TARTS
These Chocolate Almond Tarts made with Ghirardelli chocolate are so easy to make and are decadently delicious. They are an amazing addition to any gathering, or whip them up and keep them all to yourself - like I do!
Provided by © 2021 Savory Spin. All images and content are COPYRIGHT PROTECTED.
Time 22m
Number Of Ingredients 11
Steps:
- For the Almond Shell: Preheat the oven to 375 degrees Melt butter by placing in a microwave safe dish and microwaving on high for 20 second intervals, until butter is melted. Mix finely ground almond meal, granulated sugar, salt and melted butter together. Firmly press 1-2 tablespoons of this almond mixture into mini muffin pan . Bake for 7 minutes. When done, set aside to cool in the pan. When cool, gently pry almond shells from the pan. For the filling: Place Ghirardelli 60% Cacao Bittersweet Chocolate Chips + 1 tbsp coconut oil in a microwave safe dish and microwave for 30 seconds, remove from microwave and stir and if not melted, microwave again for another 30 seconds. Make sure to stir well between microwaving sessions. When melted, place spoonfuls of this filling into almond shells. Repeat this with the Ghirardelli Semi-Sweet Bittersweet Chocolate Chips + coconut oil and the Ghirardelli Milk Chocolate Chips + coconut oil. Use these to fill up some of the cups as well. Finally, place the almond butter in a microwave safe dish and microwave for 30 seconds - stir well and drizzle over the filled chocolate almond tarts. Set aside to cool. As these cool, they will firm up and will make for a tasty and easy dessert addition to your holiday dessert table.
ARMAGNAC CHOCOLATE ALMOND TART
I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. - Phoebe Saad, Framingham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.,
Nutrition Facts : Calories 462 calories, Fat 29g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 67mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 4g fiber), Protein 9g protein.
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