Salted Almond Praline Tart Recipes

SALTED ALMOND PRALINE TART

Steps:

• Preheat oven to 325° F. Prepare Almond Crust. In saucepan combine 8 ounces of the cream cheese and white chocolate. Stir over low heat until melted. In bowl beat remaining cream cheese with an electric mixer on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Beat in egg and yolk until combined. Pour into crust.
• Bake for 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline, and berries. Salted Almond Praline
• Preheat oven to 325°F. Line an 8x8x2-inch baking pan with foil; grease foil. Set aside. In a small bowl combine almonds, sugar, melted butter, water, cinnamon, and sea salt. Spread mixture evenly in prepared pan. Bake 20 minutes or until golden. Cool completely on a wire rack. Break into shards or bite-sized pieces. Store in an airtight container for up to 3 days. Almond Crust
• Preheat oven to 325°F. In a food processor combine broken cinnamon graham crackers, almonds, and sugar. Cover and process until finely ground. Add butter. Process just until combined. Press into bottom and sides of a 10-inch fluted tart pan that has a removable bottom. Chill for 15 minutes. Place on foil-lined baking sheet. Bake about 20 minutes or until lightly browned; cool.

SALTED ALMOND PRALINE TART

Steps:

• To make Salted Almond Praline: Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray. In bowl combine sliced almonds, sugar, melted butter, water, ground cinnamon and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces or bite-sized pieces. Set aside and to be used as a crumbled topping. May be made up to 3 days in advance.
• To make Almond Crust: Almond Crust Preheat oven to 325 degrees F. In food processor combine broken cinnamon graham crackers, toasted sliced almonds and sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. Place on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool.
• To complete the Tart: In saucepan combine 8 ounce cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining 4 ounces cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Fold in sour cream and extract. Beat in egg and yolk until combined. Pour into crust.
• Bake tart in a 325 degrees F oven 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline and berries.