Cinnamon Almond Chocolate Tart Recipes

CINNAMON-ALMOND-CHOCOLATE TART

Steps:

• Heat oven to 350°F. In food processor or blender, place flour, 2 tablespoons sugar and the almonds. Cover; process until almonds are finely chopped. Add 1/2 cup butter and egg. Cover; process until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom.
• Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.
• Meanwhile, in medium bowl, beat 1/2 cup sugar, 1 teaspoon cinnamon, the corn syrup, almond extract and 3 eggs with wire whisk until smooth. Stir in chocolate and 6 tablespoons butter.
• Pour filling into hot crust. Bake 18 to 24 minutes or until almost set in center. Cool on cooling rack at least 30 minutes before serving.
• Remove side of pan. Serve tart topped with whipped cream; sprinkle with additional cinnamon. Store covered in refrigerator.

CRANBERRY, ALMOND, AND CINNAMON TART

Steps:

• Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
• On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
• Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
• Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
• Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.