- 1 cup lightly salted almonds
- 1/2 cup all-purpose flour*
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 4 tablespoons unsalted butter, melted
Chocolate Almond Ganache
- 1/3 cup almond milk (plain or chocolate)
- 6 ounces semi-sweet chocolate, finally chopped
- Fresh berries
- Sliced almonds
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Prepare Almond Crust: Preheat oven to 350°F. Line a 12-cavity cupcake pan with 12 paper liners. Set aside.
- Combine almonds, flour, and sugar in bowl of a food processor. Pulse until almonds are very finely chopped.
- Pour in melted butter and pulse until well blended.
- Equally divide nut mixture among 12 paper liners with approximately 1 1/2 tablespoons in each.
- Press nut mixture into bottom and about 1/2-inch up paper liners.
- Bake for 8-10 minutes until nuts become fragrant and turn golden brown.
- Remove pan from oven and use end of a wooden spoon or a pie crust tamper to push down puffed middle of each crust.
- Set aside for 30 minutes to cool completely.
- For Chocolate Almond Ganache, clean out your food processor. Fill bowl with your chopped chocolate and pulse to fine crumbs.
- Heat almond milk in a small saucepan on stove until it just comes to a simmer (bubbles just begin to form).
- Immediately pour hot milk over chocolate, making sure entire surface is covered. Close lid of food processor and let sit for 1 minute. Then pulse for 3 seconds.
- Remove lid, scrape down sides and bottom of bowl. Place lid back on and pulse for 1-2 seconds.
- Pour chocolate almond ganache into almond crusts, equally dividing amongst all 12 tarts.
- Lay a long piece of paper towel or plastic wrap over cupcake liners (it should not touch chocolate) and set pan on your counter at room temperature for 6-8 hours until filling is set. You can refrigerate for about 2 hours, if needed, but texture will be creamiest if allowed to cool slowly at room temperature.
- Serve plain or topped with raspberries or almond slices.
If you use blanched or raw almonds, add a pinch of salt.
Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.