Gingered Almond Truffle Tart – a delicious recipe with heavy whipping cream, fresh gingerroot, flour, almonds, sugar, baking cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat.
2
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.
3
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.
1200
kcal
Calories
89
g
Fat
93
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup heavy whipping cream, 2 tablespoons minced fresh gingerroot, 1 cup all-purpose flour, 1/2 cup chopped almonds, and more.
Yes, Gingered Almond Truffle Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
