Gingered Almond Truffle Tart Recipes

GINGERED ALMOND TRUFFLE TART

Steps:

• Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat., Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack., Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.

CHOCOLATE HONEY ALMOND TART

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.

CHOCOLATE TRUFFLE TART

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
• Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
• Make filling while crust cools:
• Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
• Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
• Assemble and bake tart:
• Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
• Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

DARK CHOCOLATE TRUFFLE TART

Steps:

• Preheat oven to 350°. Place confectioners' sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs., Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes., Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla., Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.

BITTERSWEET TRUFFLE TART

Steps:

• Preheat oven to 350 degrees F.
• FOR CRUST:.
• In a large bowl, combine flour, powdered sugar, ground almonds, butter, and cocoa powder.
• Beat with an electric mixer until combined.
• Knead gently with hands until mixture comes together.
• Press dough onto the bottom and up the side of an ungreased 9- or 9 1/2-inch fluted square or round tart pan that has a removable bottom or a 9-inch pie plate.
• Bake for 12 to 14 minutes or until crust is slightly puffed.
• Cool in pan on a wire rack.
• FOR FILLING:.
• In a medium saucepan, combine whipping cream, the 12 ounces chocolate, and the granulated sugar.
• Cook over medium heat just until chocolate is melted, stirring occasionally.
• Transfer to a medium bowl; whisk in strawberry jam.
• Cover and chill about 1 hour or until mixture is cooled and slightly thickened, stirring occasionally.
• Beat cooled chocolate mixture about 30 seconds or just until the color lightens slightly.
• Pour into crust, spreading evenly.
• Cover and chill about 2 hours or until firm.
• PEREPARE WHIPPED ALMOND MASCARPONE:.
• In a medium bowl, combine half of an 8-ounce carton mascarpone cheese, 2/3 cup sugar, 1/3 cup whipping cream, and 1/8 teaspoon almond extract. Beat with an electric mixer on medium speed until smooth.
• Beat on high speed until mixture is thick and holds firm peaks.
• TO SERVE:.
• Using a small sharp knife, gently loosen edge of crust from side of pan. Remove side of tart pan.
• Spread the whipped mascarpone over top of tart.
• If desired, sprinkle each serving with the chocolate shavings. Makes 10 servings.

GINGERBREAD TRUFFLES RECIPE BY TASTY

Steps:

• Gently heat the double cream in a saucepan for a few minutes. Turn off heat.
• Add the chocolate and allow the heat of the cream to melt it.
• Stir in the ginger and cinnamon.
• Leave to chill in the fridge for about 3 hours, or until completely set.
• Crush the ginger biscuits in a food processor until you form fine crumbs.
• Using a spoon, roll the set truffle mixture into little balls and then coat in the ginger biscuit crumbs.
• Enjoy!

APPLE ALMOND TART WITH GINGERED STREUSEL TOPPING

Steps:

• Preheat oven to 425 degrees. Place a large nonstick sauté pan over medium-high heat. Add 3 tablespoons butter (keep remaining butter cool) and 2 tablespoons sugar. When mixture starts to darken, add apples and ginger slices, and toss to coat. Sauté until apples begin to color lightly and juice has cooked down to a sauce, about 10 minutes. Remove from heat, and let cool.
• In an 9-inch round straight-sided nonstick or glass cake pan, combine 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Gently mix ingredients with fingers and make a well in center. In a small bowl, whisk together oil, milk and almond extract. Pour oil mixture into well, and mix with a fork just enough to dampen. Using your fingertips, pat out dough so it covers bottom of pan and comes up sides about 1/2 inch (pastry should be about 1/8 inch thick). Place in refrigerator until needed.
• Make streusel topping: In a small bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and crystallized ginger. Cut in remaining 2 tablespoons cold butter.
• Lay apples in a fanned circle in pastry-lined pan. Tuck in slices of ginger so they do not burn. Pour over any excess juices, and sprinkle streusel over top. Bake until slightly browned, about 40 minutes. Serve warm or at room temperature.

MIRABELLE GINGER TART

Steps:

• Combine first 3 ingredients in processor. Add butter, cut in using on/off turns until mixture resembles coarse meal. Add water; blend just until moist clumps form. Knead dough gently until smooth. Cover; chill 20 minutes.
• Roll out dough on floured surface to 13-inch round. Fit into 9-inch-diameter tart pan with removable bottom. Trim edges. Chill until firm, about 30 minutes.
• Preheat oven to 375°F. Line dough with foil. Fill with pie weights or dried beans. Bake until crust sets, about 15 minutes. Remove weights and foil. Bake crust until pale golden, about 20 minutes longer. Transfer to rack and cool. Reduce oven temperature to 300°F.
• Combine first 5 ingredients in heavy large skillet. Stir over low heat until sugar dissolves, about 10 minutes. Remove from heat; stir in nuts. Cool slightly. Add yolks and stir.
• Pour filling into crust. Bake until filling looks dry and crusty and center is softly set, about 30 minutes. Increase oven temperature to 325°F. Continue baking until center is set, about 15 minutes longer. Transfer to rack; cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Serve with whipped cream.