Salted Almond Praline Tart Recipes

Steps:

• 1. Prepare crust. In saucepan combine 8 oz. cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Beat in sour cream and extract until combined. Beat in egg and yolk until combined. pur into crust. 2. Bake in 325F over 35 minutes or until center is nearly set when gently shaken. Cook on rack 30 minutes. Loosen crust from side of pan, but do not removed. Chill at least 2 hours. Remove tart from pan. top with whipped cream, Salted Almond Praline, and berries. Almond Crust: Preheat oven to 325F. In food processor combine broken cinnamon graham rackers, toasted almond slices and sugar. Cover; process until finely ground. Add softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. palace on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool. Salted Almond Praline: preheat ove to 325F. line baking pan with foil and spray with nonstick cooking spray. In bowl combine almonds, sugar, melted butter water, ground cinnamon, and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces.

Steps:

• On a lightly floured surface, roll out 1 disk of dough to a rectangle about 1/8 inch thick. Fit into a 12-by-4 1/2-inch rectangular cake ring set on a parchment-lined baking sheet. Trim edges flush with rim. Refrigerate for 1 hour.
• Preheat oven to 400 degrees. Prick bottom of crust all over with a fork. Freeze 15 minutes. Cut a 17-by-8-inch piece of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake until edges are golden and bottom is firm, 30 to 35 minutes. Let cool on a wire rack for 10 minutes with weights intact. Remove weights and parchment. Let cool completely.
• Heat sugar, cream, butter, and corn syrup in a saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil, and cook without stirring until edges begin to turn deep golden, about 6 minutes. Let cool for 5 minutes.
• Stir in pecans, vanilla, and salt. Pour filling evenly into cooled tart crust; do not spread it. Let stand at room temperature until cooled and firm, 1 to 1 1/2 hours. Unmold tart, and serve.

Steps:

• Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
• Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

Steps:

• 1. Prepare crust. In saucepan combine 8 oz. cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Beat in sour cream and extract until combined. Beat in egg and yolk until combined. Pour into crust. 2. Bake in 325 F oven 35 mins. or until center is nearly set when gently shaken. Cool on rack 30 mins. Loosen crust from side of pan, but do not remove. Chill at least 2 hrs. Remove tart from pan. Top with Whipped Cream, Salted Almond Praline and Berries. Almond Crust: Preheat oven to 325F. In food processor combine 2 1/2 cups broken cinnamon graham crackers, 1 cup toasted sliced almonds, and 1/3 cup sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of a 10-inch Fluted tart pan with removable bottom. Chill 15 mins. Place on foil-lined baking sheet. Bake 20 mins or until lightly browned; cool. Salted Almond Praline: Preheat oven to 325F. Line baking pan with foil and spray with nonstick cooking spray. In bowl, combine 1 cup sliced almonds, 1/2 cup sugar, 2 Tbsp. melted butter, 1 Tbsp. watr, 1 tsp. ground cinnamon, and 1/2 tsp sea salt. Spread evenly in pan. Bake 20 mins or until golden brown. Cool completely on rack. Break into pieces