Chocolate Almond Tartlets
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Chocolate Almond Tartlets
Photography by Yvonne Duivenvoorden
- Preparation time: 20 minutes Chill: 1-1/2 hours
- Total time : 15 minutes
This recipe makes 24 tartlets servings
Nutritional Info |
|
|---|---|
| Per tartlet: about | - |
| cal | 167 |
| pro | 3 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 25 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 9 |
| vit A | 5 |
| folate | 4 |
You can use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups instead of fluted tart pans if you prefer.
Ingredients
- 12 oz bittersweet chocolate, chopped
- 2/3 cup whipping cream
- 2 tbsp almond liqueur
- 1/3 cup almonds, toasted
- Chocolate Pastry:
- 1/3 cup butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 3/4 cup all-purpose flour, (approx)
- 3 tbsp cocoa powder
- 1 pinch salt
Preparation
Chocolate Pastry: In large bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Into separate bowl, sift flour, cocoa and salt ; sift again. Stir into butter mixture in 2 additions. Shape into disc; wrap and refrigerate until firm, about 1 hour.
On floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut 24 circles; press into 1-1/2- x 3/4-inch (4 x 2 cm) fluted tart cups. Refrigerate until firm, about 15 minutes.
Prick bottom of each tart shell twice. Bake in 375°F (190°C) oven until firm and no longer shiny, about 15 minutes. Let cool on rack.
Meanwhile, place half of the chocolate in large bowl. In small saucepan, bring cream to boil; pour over chocolate, whisking until smooth. Whisk in liqueur. Cover and refrigerate until mixture can mound on spoon, about 1 hour.
Coarsely chop almonds; remove 3 tbsp (45 mL) and set aside for garnish. Sprinkle each tart shell with 1/2 tsp (2 mL) of the remaining almonds. Set aside.
Using electric mixer, beat chocolate mixture until thick and fluffy. Spoon mousse by rounded 1 tbsp (15 mL) into shells, rounding and smoothing tops. Refrigerate until firm, about 15 minutes.
Meanwhile, in separate bowl over saucepan of hot (not boiling) water, melt remaining chocolate. Let cool to room temperature. Spoon over mousse to cover just to edge of crust. Sprinkle reserved almonds around edge. Refrigerate until set, 5 minutes.
On floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut 24 circles; press into 1-1/2- x 3/4-inch (4 x 2 cm) fluted tart cups. Refrigerate until firm, about 15 minutes.
Prick bottom of each tart shell twice. Bake in 375°F (190°C) oven until firm and no longer shiny, about 15 minutes. Let cool on rack.
Meanwhile, place half of the chocolate in large bowl. In small saucepan, bring cream to boil; pour over chocolate, whisking until smooth. Whisk in liqueur. Cover and refrigerate until mixture can mound on spoon, about 1 hour.
Coarsely chop almonds; remove 3 tbsp (45 mL) and set aside for garnish. Sprinkle each tart shell with 1/2 tsp (2 mL) of the remaining almonds. Set aside.
Using electric mixer, beat chocolate mixture until thick and fluffy. Spoon mousse by rounded 1 tbsp (15 mL) into shells, rounding and smoothing tops. Refrigerate until firm, about 15 minutes.
Meanwhile, in separate bowl over saucepan of hot (not boiling) water, melt remaining chocolate. Let cool to room temperature. Spoon over mousse to cover just to edge of crust. Sprinkle reserved almonds around edge. Refrigerate until set, 5 minutes.
Source : Canadian Living Holiday Cookbook: Fall 2010
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