ALMOND TARTS
Steps:
- For the shells: Pulse together the granulated sugar, flour and salt in a food processor to combine. Add the butter and continue to pulse until mealy. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Press the dough into a disc, then wrap in plastic wrap and refrigerate for at least an hour, or up to overnight.
- To mold the shells, grease a muffin tin with nonstick spray. Roll out the dough on a floured surface to 1/4-inch-thick, dusting with more flour as needed. Cut out 3-inch circles and press them into the muffin cups so that the dough comes all the way up the sides. (No worries if the dough tears; just patch it up with additional dough.) Freeze the shells for 15 minutes.
- For the filling: Preheat the oven to 350 degrees F.
- Combine the almond meal, granulated sugar, salt, and butter, either by blending it in the food processor (no need to clean it out after making the dough, you can just use it immediately for this step), or by stirring it together in a large bowl (I find it's easiest to get in there with my hands). Add the almond extract, egg and the reserved egg whites from the shells, and continue to blend/stir until smooth and combined.
- Fill the frozen shells with the filling so that it comes up about 1/4-inch from the top. Bake until the tops and edges are lightly browned; begin checking for doneness at 30 minutes. Let cool in the pans for 10 minutes, then use a small offset spatula or a knife to remove to a wire rack to cool completely.
- For the glaze: If making the glaze with heavy cream, combine the powdered sugar, heavy cream and almond extract in a bowl until smooth. Add additional powdered sugar or liquid to thicken it up or thin it out so that you get the consistency of a thick glue.
- To make the glaze with the raspberries, place the raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl and use a stiff rubber spatula or wooden spoon to smash them through the sieve into the bowl until you're just left with seeds in the sieve. Be sure to scrape the underside of the sieve to get the stuff that's sticking to it. (You should be left with about 2 tablespoons seedless puree. If it's a tiny bit more or a tiny bit less, that's fine.) Add the powdered sugar and almond extract and mix to make a thick glaze. If it's too thick, add a few drops of water to thin it out, and if it's too thin, add a few more spoonfuls of powdered sugar. It should be the consistency of a thick glue.
- Spread the glaze over the cooled tarts and decorate with sprinkles, almonds and anything else you'd like! These will keep for several days at room temperature or in the fridge.
ALMOND JOY TART
Make and share this Almond Joy Tart recipe from Food.com.
Provided by Brookelynne26
Categories Tarts
Time P1D
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the almond tart dough: In a small bowl, lightly whisk the egg and set it aside. Put the almonds and sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add flour and salt and pulse again just until mixed. Add the butter and pulse until sandy (about 6 to 10 quick pulses). Pour in the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.
- Make the coconut cream filling: Place the white chocolate in a heatproof bowl. In a small saucepan set over medium heat, heat the cream just to boil. Pour it over the white chocolate and let stand for 30 seconds. Slowly, starting in the center of the bowl, whisk the cream and white chocolate until smooth. Cover and refrigerate this ganache for 4 hours or overnight before proceeding (the coconut and rum will be added later).
- Place the tart pans in the freezer for 30 minutes. Preheat the oven to 375 degrees F. Line the tart crusts with aluminum foil, and fill each one three-quarters full with pie weights or dried beans. Bake them for 15 minutes, then remove the foil and weights and bake for another 10 minutes or until lightly browned.
- Make the coconut cream filling: Meanwhile, in the bowl of a standing mixer fitted with the whisk attachment, beat the white chocolate ganache at medium speed until soft peaks form. Do not over whip. Gently fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells and place in the refrigerator while you make the chocolate glaze.
- Make the chocolate glaze: Place the milk and dark chocolate in a medium heatproof bowl. In a saucepan, heat the heavy cream until it is just about to boil. Pour it over the chocolates and whisk to combine. Let the mixture set for about 10 minutes. Remove tarts from the refrigerator and spoon the glaze evenly over each one. Top tart with one almond and refrigerate again until glaze sets up, about 10 minutes.
ALMOND TART
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 12
Steps:
- Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
- Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.
ALMOND JOY CAKE
This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
DIANE'S ALMOND TARTS
Steps:
- In a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in 2 cups all-purpose flour and 1/4 cup cornstarch. Shape into a ball and refrigerate for 1 hour. Roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. Spoon 1 teaspoon jam into bottom of each shell.
- In a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in rice flour and cocoa powder. Beat in eggs and 2 teaspoons almond extract. Fill tarts 2/3 full.
- Bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. Allow to cool.
- In a small bowl, Stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. Spread on tarts. Garnish each tart with a maraschino cherry.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 30.9 g, Cholesterol 48.5 mg, Fat 13.2 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 95 mg, Sugar 16.2 g
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- Remove from the oven and cool while you make the filling., To make the filling: Beat together the butter, salt, sugar, flour, and extracts., Beat in the eggs, then add the almond flour, stirring just to combine.
- Spread the filling into the crusts., Bake the tarts for 18 to 24 minutes, until their tops are lightly browned.
- Remove from the oven, and cool in the pans., To make the glaze: Stir together the sugar and milk until smooth., Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.
ALMOND JOY TART | TASTES JUST LIKE THE CANDY BAR...IN TART FORM!
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- Place the almonds on a sheet pan and toast at 350°F for 8-10 minutes. (Watch them closely so they don't burn!)
- Place coconut cream in a small saucepan and heat over low heat until hot. Add white chocolate and stir until fully melted. Remove saucepan from the heat and add the sour cream and unsalted butter. Stir until well blended and butter has melted. Add coconut flakes and stir until combined. Place mixture in refrigerator until chilled (~30 minutes).
- Combine all ingredients (chocolate, heavy cream, unsalted butter, corn syrup) in a small saucepan. Heat over low heat until chocolate and butter have melted and mixture is fully combined.
- Pour chilled Coconut Filling onto Crust. Use an offset spatula to spread the mixture evenly across Crust.
ALMOND JOY TARTS - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 4 hrs 55 minsCategory DessertCalories 1070 per serving
- To make the tart dough, put the almonds and sugar in the bowl of a food processor. Pulse until the almonds are finely ground. Add the flour and salt and pulse until just combined. Add the butter and pulse until sandy, about 6 to 10 quick pulses. Add the egg and pulse until the dough comes together into a ball. Form the dough into a disk, wrap in plastic, and refrigerate for at least an hour, or overnight.
- To make the coconut filling, place the white chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the cream just to a boil and pour over the white chocolate. Let it stand for 30 seconds, then whisk until smooth. Cover and refrigerate for 4 hours or overnight.
- To assemble the tart, begin by preparing the tart crusts. Dust a work surface with flour. Divide the dough disk into 6 equal portions. Roll each into a smooth disk (the dough will be sticky) 5 ½ inches in diameter. Very gently press each dough disk into a 4 inch tart pan with removable bottom.
- Place the tart pans in the freezer for 30 minutes. Preheat oven to 375°F. Line the tart crusts with aluminum foil and fill with baking beans. Bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until golden. Cool on a wire rack.
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