• Prep Time: 30 mins
  • Cooking Time: 15 mins
  • Serves: 16

Gingered Almond Truffle Tart

  • Recipe Submitted by on

 Ingredients List

  • 1 cup heavy whipping cream
  • 2 tablespoons minced fresh gingerroot
  • 1 cup all-purpose flour
  • 1/2 cup chopped almonds
  • 1/2 cup confectioners' sugar
  • 1/3 cup baking cocoa
  • 6 tablespoons cold butter, cubed
  • 1/2 cup amaretto, divided
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup butter, softened

 Directions

Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat.
Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack.
Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.

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