Whisky Toffee Almond Tart Recipes

ALMOND TOFFEE TART

Steps:

• Preheat oven to 325 degrees. Spray tart pan with nonstick spray and set aside.
• Prepare crust by cutting flour into butter until crumbly and then adding egg yolks. You may use a food processor, processing until pea-sized crumbs form. Dough will be slightly crumbly. Press dough into pan and up sides. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and increase heat to 375 degrees.
• While pastry is baking, prepare filling. Combine cream, sugar, salt, and orange zest. Bring to a boil and then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add almonds and extract.
• Pour mixture into pastry crust, spread out almonds if necessary into an even layer.
• Return pan to oven and bake for 45-55 minutes, until the top is bubbly and starting to turn golden brown. **Baking time varies depending on ovens and pan so I highly suggest keeping an eye on it after about 40 minutes.
• Place pan on cooling rack and cool completely. This dessert is definitely one that is optimal after it's cooled and set (as opposed to warm.)
• When ready to serve, remove outer ring on tart pan and slice into small slices. If desired, top with sweetened whipped cream.

WHISKY TOFFEE ALMOND TART

Steps:

• Whizz the flour, butter and a pinch of salt in a food processor until it forms fine crumbs. Tip into a bowl, add 4 tablespoons cold water and mix until it comes together. Turn out onto a lightly floured surface and gently knead into a ball. Roll out to a large flat circle - large enough to line a 23cm round, deep, fluted tart tin. Prick the pastry in the bottom of the tin with a fork and transfer to the fridge for 30 minutes to chill.
• Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the tart with baking paper and baking beans, place on a baking sheet and cook for 15 minutes. Remove the paper and beans and bake for a further 5 minutes or until pale golden.
• Meanwhile, put the almonds, cream, sugar, whisky and a pinch of salt into a medium, heavy-based pan. Stir over a low heat until the sugar has dissolved. Increase the heat slightly and simmer, stirring frequently, for 20 minutes or until the mixture thickens and turns a pale gold. Remove from the heat.
• Reduce the oven temperature to 180°C/fan160°C/gas 4. Pour the filling into the pastry case and bake for a further 10 minutes or until golden - it won't be fully set until cooled. Cool in the tin slightly, drizzling with a little more whisky while still hot. Carefully transfer to a wire rack to cool completely.
• Cut the tart into slices and serve with a scoop of vanilla ice cream or a dollop of crème fraîche, if you like.

STICKY TOFFEE TARTS

Steps:

• For the filling, put the chopped dates and milk in a pan. Bring to the boil, then set aside for 30 mins.
• To make the pastry, put the butter and flour in a food processor and whizz to fine crumbs. Pulse in the sugar. Mix the vanilla and egg yolk with 1 tbsp water, then dribble in while whizzing, to bring the pastry together. If it doesn't come together, whizz in a trickle more water.
• Roll out the pastry on a lightly floured surface to line 6 individual deep tart tins with an overhang. Prick the bottoms and chill for 20 mins.
• To make the sauce, melt all the ingredients together, then bubble for 2-5 mins until saucy. Cool.
• Heat oven to 200C/180C/fan 6. Line each tart case with crumpled baking parchment, add some baking beans and blind-bake for 15 mins. Remove paper and beans, and bake for 5 mins more until biscuity. Trim the pastry edges.
• Spoon 1 tbsp of the sauce into each tart case. Mash the reserved date mixture with a potato masher, then tip into a bowl with the softened butter, vanilla, flour, bicarb, almonds, eggs, sugar and treacle. Whisk together with an electric whisk until just combined, then divide between tart cases.
• Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out. Serve tarts warm topped with scoops of vanilla ice cream and drizzled with sticky toffee sauce.

TOFFEE ALMOND SANDIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.