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.
CHOCOLATE-HONEY-ALMOND TARTLETS
Provided by Giada De Laurentiis
Categories dessert
Time 2h15m
Yield 16 tartlets
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Fill a mini-muffin tin with mini-cupcake liners.
- Add the graham crackers and almonds to the bowl of a food processor. Process until the mixture forms fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Place 1 tablespoon of the crumb mixture into each lined muffin cup and use your fingers or a shot glass to gently press down the mixture. Bake for 8 minutes, rotating the muffin tin halfway through, until the crusts are firm.
- Add the chocolate chips to a medium bowl. 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. Pour the hot cream over the chocolate and whisk until the mixture is smooth. Pour 1 tablespoon of the chocolate filling into each muffin cup. Refrigerate for at least 2 hours before serving.
CHOCOLATE HONEY ALMOND TART
Make and share this Chocolate Honey Almond Tart recipe from Food.com.
Provided by adopt a greyhound
Categories Dessert
Time 22m
Yield 1 tarts, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of a 9-inch tart 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.
Nutrition Facts : Calories 374.2, Fat 27.6, SaturatedFat 16.4, Cholesterol 45.8, Sodium 14.4, Carbohydrate 36.9, Fiber 2.7, Sugar 32, Protein 2.7
ROSEMARY-HONEY ALMOND TART
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
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.
More about "chocolate honey almond tart recipes"
CHOCOLATE HONEY ALMOND TART - AVERIE COOKS
From averiecooks.com
4.5/5 (2)Total Time 17 minsCategory Pies & CheesecakeCalories 267 per serving
- Preheat oven to 350F and spray a 9-inch springform pan with cooking spray. Note – I wouldn’t use a 9-inch round pie dish because I think it will be slightly too shallow; a 9-inch square pan may work but I prefer the ease and cosmetic result of a springform pan.
- To the canister of a food processor, add the graham crackers, almonds, and process on high speed until broken down into fine crumbs, about 1 minute. Tips – I used Honey Maid Chocolate Graham Crackers and in a standard box there are three packets of 9 crackers each. Before adding the graham crackers to the food processor I beat the sealed packet a few times with the back of a table knife to break up the crackers and help the food processor along.
- Add the butter and process on high speed until incorporated and crumbs are well-moistened, about 1 minute.
- Turn mixture out into prepared pan and hard-pack with the back of a spatula to form an even, smooth, flat crust layer. Bake for 12 minutes. Allow to cool on a rack for about 15 minutes before adding the filling.
CHOCOLATE HONEY ALMOND TART - LYNN'S RECIPES
From youtube.com
ALMOND AND HONEY TART | RICARDO - RICARDO CUISINE
From ricardocuisine.com
CHOCOLATE HONEY ALMOND TARTS RECIPE - REDBOOK
From redbookmag.com
CHOCOLATE COCONUT ALMOND TART (GF) - SALLY'S BAKING …
From sallysbakingaddiction.com
CHOCOLATE HONEY ALMOND TART RECIPE | EPICURIOUS
From epicurious.com
Servings 6-8Author Condé Nast
CHOCOLATE-ALMOND PEAR TART RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE ALMOND TART RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
37 ALMOND FLOUR RECIPES FOR DESSERTS AND GLUTEN-FREE BAKES
From epicurious.com
CHOCOLATE-HONEY-ALMOND TARTLETS RECIPE | GIADA DE LAURENTIIS
From foodnetwork.cel30.sni.foodnetwork.com
ALMOND FLOUR CHOCOLATE HAZELNUT TART RECIPE RECIPE | RECIPES.NET
From recipes.net
NO BAKE CHOCOLATE ALMOND BUTTER TART (GLUTEN FREE, PALEO
From bakerita.com
CHOCOLATE TART RECIPE WITH HONEY PEAR AND ALMOND CRUST — …
From eatwell101.com
HONEY ALMOND BUTTER CHOCOLATE TART - JOY THE BAKER
From joythebaker.com
LYNN'S RECIPES - CHOCOLATE HONEY ALMOND TART
From lynnsrecipes.com
CELEBRATE WOMAN ON TWITTER: "LOOKING FOR REFRESHING DESSERT FOR …
From twitter.com
CHOCOLATE HONEY ALMOND TARTLETS RECIPE | GIADA DE LAURENTIIS
From foodnetwork.cel30.sni.foodnetwork.com
CHOCOLATE ALMOND TART - RECIPE HIPPIE
From recipehippie.com
CHOCOLATE RICE CAKES RECIPE - TODAY
From today.com
CHOCOLATE HONEY ALMOND TART | PUNCHFORK
From punchfork.com
You'll also love