Rosemary Honey Almond Tart Recipes

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CHOCOLATE HONEY ALMOND TART



Chocolate Honey Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h42m

Yield 6 to 8 servings

Number Of Ingredients 6

1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan
9 chocolate graham crackers, 5 1/2-ounces total
2 tablespoons slivered almonds
3/4 cup heavy cream
1/4 cup honey
12 ounces semisweet chocolate chips

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.

HONEY ROASTED ALMONDS



Honey Roasted Almonds image

These are great for snacking!

Provided by Behr

Categories     Appetizers and Snacks     Nuts and Seeds

Time 30m

Yield 8

Number Of Ingredients 6

2 cups whole almonds
¼ cup white sugar
½ teaspoon kosher salt
3 tablespoons honey
3 tablespoons water
1 tablespoon almond oil

Steps:

  • Spread almonds in a single layer on a baking sheet and place in a cold oven.
  • Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
  • Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
  • Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
  • Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
  • Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g

CREAM TART WITH ORANGES, HONEY, AND TOASTED-ALMOND CRUST



Cream Tart with Oranges, Honey, and Toasted-Almond Crust image

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Egg     Dessert     High Fiber     Orange     Almond     Chill     Honey     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 18

Crust:
Melted butter for pan plus 6 tablespoons (3/4 stick) chilled unsalted butter, diced
3/4 cup all purpose flour
3/4 cup whole almonds, toasted, cooled
1/4 cup sugar
3/4 teaspoon (scant) salt
1 large egg yolk
Filling and topping:
2 teaspoons water
1/4 teaspoon plain unflavored gelatin
3 large egg yolks
1/4 cup sugar
4 1/2 teaspoons cornstarch
1/2 teaspoon finely grated orange peel
1 cup whole milk
1/2 cup chilled heavy whipping cream
3 oranges
Honey

Steps:

  • For crust:
  • Brush melted butter over bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, almonds, sugar, and salt in processor until nuts are finely ground. Add 6 tablespoons diced butter. Blend until mixture resembles coarse meal. Add yolk. Blend until dough comes together in moist clumps. Press dough evenly onto bottom and up sides of pan. Pierce dough all over with fork. Freeze until firm, at least 30 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
  • Preheat oven to 400°F. Bake crust until deep golden brown (crust will puff slightly), about 18 minutes. Transfer crust to rack and cool completely.
  • For filling and topping:
  • Place 2 teaspoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, 10 to 12 minutes.
  • Whisk yolks, sugar, cornstarch, and orange peel in medium bowl to blend. Bring milk to simmer in heavy medium saucepan over medium heat. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Whisk until custard thickens and boils, about 2 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved and custard is smooth.
  • Transfer custard to another medium bowl. Let cool to room temperature, stirring occasionally, about 30 minutes (custard will be very thick).
  • Beat cream in medium bowl until peaks form. Whisk custard until smooth. Fold whipped cream into custard in 3 additions. Transfer filling to crust. Chill tart until filling sets, at least 3 hours and up to 8 hours.
  • Cut 1/3 inch off top and bottom of each orange. Stand 1 orange on flat end. Cut off all peel and pith, following contour of fruit. Working over bowl, cut between membranes, releasing orange segments.
  • Gently slide tip of small knife between crust and sides of pan to loosen crust. Push up tart pan bottom, releasing tart.
  • Cut tart into wedges. Transfer to plates. Arrange several orange segments atop each wedge of tart; drizzle with honey and serve.

ROSEMARY-HONEY ALMOND TART



Rosemary-Honey Almond Tart image

In this stunning tart, a gently set custard studded with sliced almonds is baked in a buttery shortbread crust. It is as fit as a dinner-party dessert as it is daytime sweet to accompany cups of warm tea or coffee. The honey in the custard is steeped with rosemary, but other fresh herbs, such as marjoram, tarragon and thyme, can be substituted to add a nice savory hint to the floral syrup. You can do several steps ahead of time, or the whole tart can be prepared and baked, then cooled, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Provided by Yewande Komolafe

Categories     pies and tarts, dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons/75 grams cold unsalted butter, cut into 1/2-inch cubes, plus more for the pan
1 1/2 cups/205 grams all-purpose flour, plus more for rolling the dough
1/3 cup/63 grams granulated sugar
1 tablespoon freshly grated lemon zest
1 teaspoon kosher salt (Diamond Crystal)
2 large egg yolks
1/4 cup/58 milliliters cold water
1/2 cup/144 grams honey, such as wildflower
6 tablespoons/75 grams unsalted butter, cut into ½-inch cubes
1/3 cup/63 grams granulated sugar
4 small rosemary sprigs
1 teaspoon kosher salt (Diamond Crystal)
1 large egg plus 2 large egg yolks
1/2 cup heavy cream
1 1/4 cups/156 grams sliced almonds

Steps:

  • Prepare the crust: Generously butter a 10-inch round (3/4- to 1-inch deep) fluted tart pan. In a medium bowl, combine the flour, granulated sugar, lemon zest and salt. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic wrap and refrigerate until firm, at least 30 minutes or up to 1 week (see Tip).
  • While the dough chills, prepare the filling: In a small pot set over medium-low, combine the honey, rosemary sprigs, sugar, butter and salt. Stir frequently until the butter melts and the sugar dissolves, 6 to 8 minutes. Remove from the heat and cool for at least 10 minutes. Whisk the egg, yolks and cream in a liquid measuring cup. Remove the rosemary sprigs from the honey and whisk the egg mixture into the honey mixture until fully blended. Stir in the almonds. The filling can be covered and refrigerated for up to a week (see Tip).
  • Using a floured rolling pin, roll out chilled dough between two sheets of parchment paper or on a lightly floured surface into a 12-inch round. To transfer to the tart pan, roll the dough around the rolling pin, then unroll it over the pan without stretching it. Gently press the dough into the fluted sides and, using a pair of kitchen scissors or a sharp knife, trim any overhang to 1/4 inch above the pan. Refrigerate the tart shell until firm, at least 20 minutes. Heat oven to 375 degrees while the dough chills.
  • Line the tart dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the bottom surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Lower the oven temperature to 350 degrees.
  • Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled tart shell. Bake until the filling is set, deep golden brown and jiggles slowly when the pan is moved back and forth, 30 to 35 minutes. Cool the tart completely before slicing. The tart will keep refrigerated for up to 3 days, or can be cooled, wrapped and frozen for up to 1 month. Defrost before serving.

CHOCOLATE HONEY ALMOND TARTLETS



Chocolate Honey Almond Tartlets image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h30m

Yield 16 tartlets

Number Of Ingredients 6

5 graham crackers (2 3/4 ounces)
1 tablespoon slivered almonds
2 tablespoons (1 ounce) unsalted butter, cut into 1/2-inch pieces, room temperature
1/3 cup heavy cream
2 tablespoons honey
1 cup (5 ounces) semi-sweet chocolate chips, such as Ghirardelli

Steps:

  • Preheat the oven to 350 degrees F. Line a mini-muffin tin with mini-cupcake liners.
  • Place the graham crackers and the almonds in the bowl of a food processor and process to fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Add 1 tablespoon of the crumb mixture to each muffin cup, gently pressing it into the bottom of the cup with your fingers or a shot glass. Bake for 8 minutes, or until the crusts are firm, rotating the tin halfway through.
  • In a small saucepan over low heat, whisk the cream and honey together until the honey has dissolved. Raise the heat to medium and bring the mixture to just below the boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and whisk until smooth. Pour 1 tablespoon of the chocolate filling into each prepared muffin cup. Refrigerate for at least 2 hours before serving.

ROSEMARY ALMONDS



Rosemary Almonds image

I saw someone on FTV making these, and thought I'd try them. They made them with cashews - I used both blanched and unblanched almonds. These are really addictive. Don't substitute light brown sugar for the dark. Don't substitute dry rosemary for fresh.

Provided by P48422

Categories     Fruit

Time 13m

Yield 1 1/2 pounds

Number Of Ingredients 7

1/2 lb whole unblanched almond (still in their brown skin)
3/4 lb whole blanched almond
2 tablespoons chopped fresh rosemary
1/4 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Steps:

  • Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes.
  • Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
  • When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
  • Toss thoroughly.
  • Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
  • Store in an airtight container or serve slightly warm.
  • NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.

HONEY, ORANGE & ALMOND TART



Honey, orange & almond tart image

Make the most of the sweet, natural flavour of honey in this honey, orange & almond tart. Serve warm or at room temperature with crème fraîche or ice cream

Provided by Good Food team

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

250g plain flour
2 tbsp icing sugar
150g butter, cold, cubed
1 orange, zested
2 egg yolks
100g butter, softened
50g golden caster sugar
50g set honey, plus 2 tbsp for the glaze
50g ground almonds
1 orange, zested and juiced
1 tsp almond extract
2 eggs
50g flaked almonds

Steps:

  • Put the flour in a food processor with a pinch of salt and the icing sugar, and pulse a few times to combine. Add the butter and orange zest, and pulse again until it resembles breadcrumbs. Add the egg yolks and whizz until it just forms a ball, adding 1 tbsp cold water to bring together if you need to. Wrap and chill for 30 mins.
  • Roll out the rested pastry to 5mm thick and use to line a 20cm fluted tart tin. Chill for 10 mins while you heat the oven to 200C/180C fan/gas 6.
  • Lay a scrunched-up piece of baking parchment in the pastry tin and fill with baking beans. Bake for 10 mins, then remove the paper and beans, and cook for 5 mins until dry and lightly golden. Trim any overhanging pastry with a serrated knife.
  • While the pastry is cooling, make the frangipane. Beat together the butter, sugar and set honey until well combined. Add the ground almonds, orange zest, 2 tbsp of the juice, almond extract and eggs. Beat well to combine (don't worry if the frangipane starts to split slightly, it will be quite loose). Pour into the pastry case, and scatter over the flaked almonds. Bake for 25-30 mins until the filling is set, and springs back when lightly pressed.
  • Warm the remaining orange juice and 2 tbsp honey in a small pan and simmer until it forms a light syrup. Brush over the cooling tart. Serve warm or at room temperature with crème fraîche or ice cream.

Nutrition Facts : Calories 408 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

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