Chocolate Almond Tartlets

Chocolate Almond Tartlets 150 Author: Canadian Living Credits: Chocolate Almond Tartlets 150

Instead of fluted tart pans, you can also use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2004


  • 12 oz bittersweet chocolate chopped
  • 2/3 cups whipping cream
  • 2 tablespoons almond liqueur
  • 1/3 cup almond toasted
Chocolate Pastry:
  • 1/3 cup butter softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 3/4 cups all purpose flour (approx)
  • 3 tablespoons cocoa powder
  • 1 pinch salt


Chocolate Pastry:
In large bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Into separate bowl, sift together all-purpose flour, cocoa powder and salt ; sift again. Stir into butter mixture in 2 additions. Shape into disc; wrap and refrigerate until firm, about 1 hour.

On lightly floured surface, roll out pastry to (1/8)-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) cutter, cut out 24 circles; gently press into 1-1/2- x 3/4-inch (4 x 2 cm) fluted tart cups. Place on baking sheet; refrigerate until firm, about 20 minutes.

Prick bottoms of each tart shell twice with fork. Bake in centre of 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 and whisk until smooth. Whisk in liqueur. Cover and refrigerate until mixture can mound on spoon, about 1 hour.

Chop almonds to about size of lemon seeds; remove 3 tbsp (50 mL) and set aside for garnish. Sprinkle 1/2 tsp (2 mL) each of the remaining almonds into each tart shell. Set aside.

Using electric mixer, beat chocolate mixture until thick and fluffy. Spoon mousse by rounded tablespoonfuls (15 mL) into shells, rounding and smoothing tops with small palette knife. 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 enough over mousse to cover just to edge of crust. Sprinkle reserved almonds around edge. Refrigerate until set, about 5 minutes. (Make-ahead: Refrigerate in single layer in shallow airtight container for up to 2 days.)

Nutritional facts <b>Per tart:</b> about

  • Sodium 32 mg
  • Protein 3 g
  • Calories 167.0
  • Total fat 15 g
  • Cholesterol 25 mg
  • Saturated fat 8 g
  • Total carbohydrate 11 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Almond Tartlets