Gingered Almond Truffle Tart Recipe

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Gingered Almond Truffle Tart Recipe
Gingered Almond Truffle Tart Recipe photo by Taste of Home
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Gingered Almond Truffle Tart Recipe

Read Reviews
2.5 2 2
Publisher Photo
Fresh ginger complements the chocolate truffle filling in this elegant, almost sinful tart. Small servings are best! —Janice Elder, Charlotte, North Carolina
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 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. Yield: 16 servings.
Originally published as Gingered Almond Truffle Tart in Taste of Home December 2013

Nutritional Facts

1 slice: 309 calories, 24g fat (13g saturated fat), 47mg cholesterol, 77mg sodium, 22g carbohydrate (12g sugars, 2g fiber), 3g protein.

  • 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
  1. Preheat oven to 350°. 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. Yield: 16 servings.
Originally published as Gingered Almond Truffle Tart in Taste of Home December 2013

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Reviews forGingered Almond Truffle Tart

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MY REVIEW
Jennifer User ID: 9049577 260142
Reviewed Jan. 23, 2017

"Very nice. A dark bittersweet dessert that my husband wished had more sugar and was not so dark. Next time I might try a semi-sweet or even add some milk chocolate. I did use Amaretto, but I know you can always use almond extract instead. You just have to add more liquid to accommodate for the right amount of liqueur needed. I accidentally grated the ginger instead of mincing it, but was still able to strain the gingered cream. Never had ginger with chocolate, but it was very nice. Came out just like picture."

MY REVIEW
snker0521 User ID: 1340981 220579
Reviewed Feb. 15, 2015

"I would have loved to make this but I do not use liquor of any kind and I will make no exceptions for this. If you can give me some options for the Amaretto, I would like to try it. Since there are more people than me out there that will not use liquor, a substitute given in the recipe would be appreciated."

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