AMARETTO CHOCOLATE TART WITH APRICOT CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
- For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
- Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
- For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
- For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
- Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.
AMARETTO CHOCOLATE CREAM TARTS!
If Chocolate is your thing. Then You will love these rich little tarts. They can also be made alcohol free as well as reduced calorie!1
Provided by Koechin Chef
Categories Tarts
Time 23m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bake your tart shells per instructions on package. Cool.
- In large bowl combine: condensed milk,pudding mix, cocoa,liqueur and beat with mixer until combined. Refrigerate for 5 minute Then fold in the thawed Cool-Whip.
- Fill your prepared tart crust and refrigerate until serving time.
- For alcohol free version use 4 t water and 1-1/2 teaspoons Almond extract in place of Amaretto.
- To reduce the calories you may also use Fat-Free condensed milk and Cool-Whip Free, as well as sugar-free instant pudding!
Nutrition Facts : Calories 215.4, Fat 8.2, SaturatedFat 6.1, Cholesterol 12, Sodium 184.5, Carbohydrate 32.8, Fiber 0.7, Sugar 28.4, Protein 3.6
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