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.
CINNAMON-ALMOND-CHOCOLATE TART
The sweet, pungent flavor of taste of cinnamon pairs well with chocolate in an impressive-looking tart.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In food processor or blender, place flour, 2 tablespoons sugar and the almonds. Cover; process until almonds are finely chopped. Add 1/2 cup butter and egg. Cover; process until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom.
- Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.
- Meanwhile, in medium bowl, beat 1/2 cup sugar, 1 teaspoon cinnamon, the corn syrup, almond extract and 3 eggs with wire whisk until smooth. Stir in chocolate and 6 tablespoons butter.
- Pour filling into hot crust. Bake 18 to 24 minutes or until almost set in center. Cool on cooling rack at least 30 minutes before serving.
- Remove side of pan. Serve tart topped with whipped cream; sprinkle with additional cinnamon. Store covered in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 39 g, Cholesterol 160 mg, Fat 5 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 23 g, TransFat 1 g
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.
CINNAMON TOASTED ALMONDS
Crunchy, cinnamon almonds are a spectacular treat to bring to a party or gathering. "They taste just like the cinnamon roasted almonds you get at the fair," says Janice Thompson from Stacy, Minnesota.
Provided by Taste of Home
Categories Snacks
Time 40m
Yield about 4 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.
Nutrition Facts : Calories 250 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
CHOCOLATE AND CINNAMON SUGAR ALMONDS
This are delightflul little nuggets with layers of flavor. I slightly adapted a Martha Stewart recipe - like all MS recipe's they tend to be a bit fussy, but the results are worth a little fuss. The original called for unblanched almonds - I don't bother and they always get scarffed up. You can skip the chocolate and cocoa steps for simple spiced almonds, also good, but the whole combination is devine! The secret to this not being to much work is the right cooling rack - you want the type that has bars in both directions (open squares), this allows the excess chocolate to drip down but not the almonds. I used two other types which were major pains in the ... , but I liked the almonds so much I bought new racks! These make great gifts packaged up in pretty cellophane bags. You can double the recipe, but don't do more then that at once it gets a bit unwieldy.
Provided by momaphet
Categories < 4 Hours
Time 2h
Yield 1/2 lb. almonds
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside.
- In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.
- Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
- Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.
Nutrition Facts : Calories 6008.5, Fat 470.7, SaturatedFat 168.9, Sodium 131.5, Carbohydrate 523.8, Fiber 153.6, Sugar 272.9, Protein 167.7
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