EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
CHOCOLATE ALMOND BRAID RECIPE BY TASTY
Here's what you need: puff pastry, chocolate, egg wash, crushed nuts
Provided by Tasty
Categories Desserts
Yield 5 pieces
Number Of Ingredients 4
Steps:
- Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
- Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
- Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
- Bake at 415°F (213°C) for 25 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
RASPBERRY ALMONETTES
Sometimes that "missing ingredient" idea comes to me in my sleep, and I have to jot it down. The surprising filling in these cookies makes them fun to bake and even more fun to eat! -Angela Sheridan, Opdyke, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture., Shape dough into 1-in. balls; press one side into chopped almonds. Place 2 in. apart on ungreased baking sheets, almond side up. Flatten to 1/4-in. thickness with bottom of a glass., Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely., For filling, in a small bowl, beat cream cheese, confectioners' sugar and extract until smooth. Place rounded teaspoonfuls of filling on bottoms of half of the cookies. Make an indentation in center of each; fill with 1/4 teaspoon preserves. Cover with remaining cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 216 calories, Fat 13g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 125mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND BUTTER BLUEBERRY TOAST RECIPE BY TASTY
Here's what you need: bread, almond butter, blueberry, granola
Provided by Tiffany Lo
Categories Breakfast
Yield 1 serving
Number Of Ingredients 4
Steps:
- Spread almond butter on the toast and top with blueberries. Sprinkle granola on top.
- Enjoy!
CHOCOLATE, ALMOND, AND RASPBERRY TART
From Bon Appetit, December, 2010. 'This dessert is as easy as it is delicious-put it together in the morning and let it chill in the fridge until dinner time.' This needs a 4-6 hour setting time. Special equipment: 1 9-inch-diameter tart pan with removable bottom.
Provided by evelynathens
Categories Tarts
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- For crust: Preheat oven to 350°F Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
- For filling and topping : Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
- Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered.
- Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.
Nutrition Facts : Calories 308.2, Fat 21.4, SaturatedFat 9.3, Cholesterol 39.8, Sodium 111.8, Carbohydrate 27.4, Fiber 1.8, Sugar 15.8, Protein 3.6
1989 CHOCOLATE RASPBERRY ALMOND TORTE
Steps:
- In a food processor grind the almonds, scraping the bowl occasionally, for 5 minutes, or until they are the consistency of a nut butter, and reserve the mixture. In a bowl set over a saucepan of barely simmering water melt the chocolate and the butter, stirring occasionally, and remove the bowl from the pan. In the large bowl of an electric mixer beat the eggs until they are pale, add the sugar gradually, beating, and beat the mixture until it is very thick and pale. Beat in the chocolate mixture, the framboise, and the reserved almond butter and beat the mixture until it is combined well. Into the bowl sift together the flour, the baking powder, and the salt, beat the mixture until it is combined well, and fold in 1 cup of the raspberries gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan, spreading it evenly and smoothing the top, and bake the torte in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. let the torte cool in the pan on a rack and remove the side of the pan.
- Make the glaze:
- In a small heavy saucepan combine the jam and the sugar, bring the mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture through a fine sieve into a small bowl, pressing hard on the seeds, and discard the seeds.
- Invert the torte onto the rack, set over wax paper, remove the bottom of the pan, and spread the glaze on the top and side of the torte. Let the torte stand at room temperature for 2 hours or chill it for 30 minutes, or until the glaze is set. The torte may be prepared up to this point 1 day in advance and kept on the rack, covered with an inverted bowl, at room temperature.
- Make the ganache:
- In a small heavy saucepan bring the cream to a boil and remove the pan from the heat. Stir in the chocolate, stirring until the mixture is smooth, and let the ganache cool for 3 minutes.
- Pour the ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte carefully to a serving plate, garnish it with some of the additional raspberries and some of the lemon leaves, and serve the remaining raspberries, garnished with the remaining lemon leaves, separately.
More about "chocolate almond butter and raspberry toast recipe by tasty"
ALMOND BUTTER TOAST - 4 IDEAS! - BEAMING BAKER
From beamingbaker.com
5/5 (3)Category BreakfastServings 1Total Time 5 mins
CHOCOLATE RASPBERRY ALMOND BUTTER BARS RECIPE - PINCH …
From pinchofyum.com
RASPBERRY CHOCOLATE ALMOND BUTTER CUPS - FIT FOODIE …
From fitfoodiefinds.com
ALMOND BUTTER RASPBERRY TOASTIE - NADIA'S HEALTHY …
From nadiashealthykitchen.com
CHOCOLATE, ALMOND, AND RASPBERRY TART RECIPE | BON APPéTIT
RASPBERRY TOAST WITH NUT BUTTER | DRISCOLL’S
From driscolls.com
WHITE CHOCOLATE ALMOND RASPBERRY CAKE - BAKER BY NATURE
From bakerbynature.com
NO-BAKE ALMOND-RASPBERRY CHOCOLATE BARS RECIPE | PALEO LEAP
From paleoleap.com
FLOURLESS DARK CHOCOLATE RASPBERRY OATMEAL COOKIES
From thebakermama.com
CHOCOLATE ALMOND TART WITH RASPBERRY - CAROLINE'S COOKING
From carolinescooking.com
CHOCOLATE ALMOND BUTTER AND RASPBERRY TOAST RECIPE BY …
From pinterest.com
CHOCOLATE ALMOND BUTTER CUPS WITH RASPBERRY - GOOD FOOD BADDIE
From goodfoodbaddie.com
CHOCOLATE ALMOND BUTTER AND RASPBERRY TOAST RECIPE BY TASTY
From pinterest.fr
TOASTS WITH THE MOST: ALMOND BUTTER TOAST WITH RASPBERRIES
From cookinglight.com
FEATURING CHOCOLATE ALMOND BUTTER AND RASPBERRY TOAST, AVOCADO …
From pinterest.com
CHOCOLATE ALMOND BUTTER SMOOTHIE WITH RASPBERRY - HONEST …
From honestcooking.com
CHOCOLATE ALMOND RASPBERRY TART | THINK TASTY
From thinktasty.com
You'll also love