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Gingered Almond Truffle Tart

 Gingered Almond Truffle Tart
Fresh ginger complements the chocolate truffle filling in this elegant, almost sinful tart. Small servings are best! —Janice Elder, Charlotte, North Carolina
16 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling


  • 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


  • 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.

2 of 2

Gingered Almond Truffle Tart (continued)

Directions (continued)

  • Refrigerate, covered, at least 2 hours or until set. Yield: 16
  • servings.
Nutritional Facts: 1 slice equals 309 calories, 24 g fat (13 g saturated fat), 47 mg cholesterol, 77 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.