Chocolate Almond Tarts Recipes

Steps:

• In a microwave-safe bowl, combine the candy bars, marshmallows and milk. Microwave, uncovered, on high for 45 seconds; stir. Heat 15-20 seconds longer or until the marshmallows are melted; stir until blended. Cover and chill for 7 minutes., Fold in half of the whipped cream. Spoon into tart shells; top with the remaining whipped cream. Garnish with chocolate sprinkles if desired. Refrigerate until serving.

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.

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.,

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.