Name: Gingered Almond Truffle Tart
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup heavy whipping cream -; 2 tablespoons minced fresh gingerroot -; 1 cup all-purpose flour -; 1/2 cup chopped almonds -; 1/2 cup confectioners' sugar -; 1/3 cup baking cocoa -; 6 tablespoons cold butter, cubed -; 1/2 cup amaretto, divided -; 8 ounces bittersweet chocolate, chopped -; 1/2 cup butter, softened -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gingered Almond Truffle Tart

1. 1 cup heavy whipping cream -

2. 2 tablespoons minced fresh gingerroot -

3. 1 cup all-purpose flour -

4. 1/2 cup chopped almonds -

5. 1/2 cup confectioners' sugar -

6. 1/3 cup baking cocoa -

7. 6 tablespoons cold butter, cubed -

8. 1/2 cup amaretto, divided -

9. 8 ounces bittersweet chocolate, chopped -

10. 1/2 cup butter, softened -

How to cook deliciously - Gingered Almond Truffle Tart

1. Stage

Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat.

2. Stage

Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack.

3. Stage

Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a spatula until smooth; stir in softened butter. Stirring constantly, gradually add remaining 1/4 cup amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.