ALMOND TART
This delicious recipe for an almond tart comes courtesy of Jesse James. Make this sweet recipe for a unique dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 12
Steps:
- Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.
- Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.
ALMOND JOY PIE
This Almond Joy Pie is pure coconut heaven! With all the sweets in our house right now, this is the one I cannot stop eating. It's one of my all-time favorites! And even though you have to use the stove a little bit, there's no actual baking required, so it's super easy to make!
Provided by Lindsay
Categories Dessert
Time 17m
Number Of Ingredients 13
Steps:
- 1. Add melted butter to oreo crumbs and mix until combined.
- 2. Press oreo mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
- 3. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
- 4. Add remaining milk, sugar, sweetened condensed milk, flaked coconut, vanilla and coconut extract to a pan and whisk over medium heat until well combined and warm.
- 5. Add the cornstarch mixture to the coconut mixture.
- 6. Bring the mixture to a boil, stirring constantly with a whisk. It will begin to thicken.
- 7. Once boiling, stir continuously for about 2 minutes, until fully thickened.
- 8. Pour mixture into crust, then refrigerate until firm.
- 9. Once pie is firm, drizzle with chocolate sauce, then sprinkle additional coconut flakes on top.
- 10. Pipe whipped cream around the edges of the pie, the sprinkle sliced almonds over pie. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Slice, Calories 408 calories, Sugar 44.2 g, Sodium 196.9 mg, Fat 18.1 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 57 g, Fiber 2.4 g, Protein 6.8 g, Cholesterol 22.5 mg
ALMOND CAKE
Tender, buttery, lightly sweetened Almond Cake is a wonderfully light dessert that we all love. No frosting or complicated decorating is necessary for this simply perfect cake!
Provided by Mary Younkin
Categories Dessert
Time 43m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Grease a tart pan with butter. (I love this pan with a removable bottom - it makes serving a breeze!) Place the greased pan on a large sheet pan. This makes it easier to move the tart pan in and out of the oven.
- Melt the butter and set aside to cool. Combine the sugar and eggs in a large mixing bowl. Beat with an electric mixer until lightened in color and creamy, at least 3-4 minutes.
- Slowly add the milk and almond extract while beating. Add the melted butter and continue beating to combine.
- Add the flour, baking powder, and salt. Beat ONLY long enough to combine thoroughly, take care not to overmix. Pour the batter into the greased tart pan. Sprinkle with sliced almonds.
- Bake for 33-35 minutes until the cake is barely set with lightly golden and crisp edges. Remove from the oven and let cool for at least 5 minutes in the pan.
- Dust with powdered sugar. Serve warm or let cool before serving. Enjoy!
Nutrition Facts : Calories 202 kcal, Carbohydrate 26 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 131 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
ALMOND JOY TART
Make and share this Almond Joy Tart recipe from Food.com.
Provided by Brookelynne26
Categories Tarts
Time P1D
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the almond tart dough: In a small bowl, lightly whisk the egg and set it aside. Put the almonds and sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add flour and salt and pulse again just until mixed. Add the butter and pulse until sandy (about 6 to 10 quick pulses). Pour in the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.
- Make the coconut cream filling: Place the white chocolate in a heatproof bowl. In a small saucepan set over medium heat, heat the cream just to boil. Pour it over the white chocolate and let stand for 30 seconds. Slowly, starting in the center of the bowl, whisk the cream and white chocolate until smooth. Cover and refrigerate this ganache for 4 hours or overnight before proceeding (the coconut and rum will be added later).
- Place the tart pans in the freezer for 30 minutes. Preheat the oven to 375 degrees F. Line the tart crusts with aluminum foil, and fill each one three-quarters full with pie weights or dried beans. Bake them for 15 minutes, then remove the foil and weights and bake for another 10 minutes or until lightly browned.
- Make the coconut cream filling: Meanwhile, in the bowl of a standing mixer fitted with the whisk attachment, beat the white chocolate ganache at medium speed until soft peaks form. Do not over whip. Gently fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells and place in the refrigerator while you make the chocolate glaze.
- Make the chocolate glaze: Place the milk and dark chocolate in a medium heatproof bowl. In a saucepan, heat the heavy cream until it is just about to boil. Pour it over the chocolates and whisk to combine. Let the mixture set for about 10 minutes. Remove tarts from the refrigerator and spoon the glaze evenly over each one. Top tart with one almond and refrigerate again until glaze sets up, about 10 minutes.
ALMOND JOY TART
How to make Almond Joy Tart
Provided by @MakeItYours
Number Of Ingredients 26
Steps:
- Dough
- stick unsalted butter, room temperature
- 2 cup powdered sugar, sifted
- 4 cup almond meal or ground almonds
- 4 teaspoon salt
- 4 teaspoon vanilla extract
- egg, room temperature
- 3/4 cups all purpose flour
- In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the almond meal, salt, vanilla extract, and egg and process again. Scrape around the bowl if necessary. Add the flour and pulse just until the dough forms a ball. The dough will be the consistency of very soft and sticky cookie dough.
- Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 4 hours or overnight to firm up the dough.
- Preheat oven to 350 degrees F.
- When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Transfer dough and press carefully into the pan; be careful not the stretch the dough! Stab the bottom several times with a fork so the dough will not rise in the oven.
- Bake the tart shell for 15-18 minutes, or until it is lightly colored and the shell feels dry to the touch. Let cool completely before filling.
- Filling
- cups packed sweetened coconut
- ounces sweetened condensed milk
- teaspoon vanilla extract
- ounces bittersweet chocolate, finely chopped
- 2 cup heavy cream
- 2 cup sliced almonds, plus extra for sprinkling
- In a small bowl, mix together the coconut, condensed milk, and vanilla. Set aside.
- Place chocolate in a bowl and set aside. Bring cream to a boil in a small saucepan. Pour over the chocolate and let sit for a few minutes before stirring until the ganache is smooth.
- To Assemble
- Spread coconut into the bottom of the tart pan until evenly distributed. Top with almonds. Spread the chocolate into a thin layer on the top of the tart and smooth. If desired, sprinkle a few extra almonds on top. Refrigerate an hour before serving (this is an ideal time; if you can't wait that long like me, it will all be okay. I promise).
- Store the tart in an airtight container in the refrigerator.
More about "almond joy tart food"
EASY ALMOND TART - JOY FILLED EATS
From joyfilledeats.com
5/5 (2)Total Time 30 minsCategory DessertCalories 334 per serving
- Mix the pie crust ingredients in a food processor until the dough comes together. Press into the bottom and slightly up the sides of a tart pan.
- Process 2 cups of the slivered almonds and the sweetener in the food processor for 5 minutes, scraping down the sides occasionally. Add the egg whites and almond extract. Process until it comes together and is about the consistency of peanut butter. Spread onto the prepared crust using wet hands. Sprinkle the slivered almonds on top and press down lightly.
- Bake for 20 minutes until slightly golden and firm to the touch. Cool completely before removing the sides of the pan. Serve with fresh berries or jam.
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- In a large bowl, cut the butter and cream cheese into the flour until mixture form coarse crumbs. With your hands blend the mixture until a smooth dough forms.
- When dough is chilled remove from fridge and roll out on a floured surface into a 17×10 inch rectangle. Dough will be very thin.
BRITISH ALMOND-JAM TART (BAKEWELL TART) | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (44)Total Time 2 hrs 10 minsServings 1Calories 360 per serving
- Cut the butter into 1/2” cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.
- Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.
- On a lightly floured work surface roll the dough into a 12” circle. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart.
- Line the crust with parchment or foil and fill with pie weights, rice, or your favorite blind-baking weights.
- Bake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden.
- To make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract. Set aside.
30 BEST ALMOND DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-08-27Category Desserts, Recipe Roundup
- Raspberry Almond Blondies. Slivered almonds are one of my favorite additions when baking. They turn wonderfully golden and crisp in the oven, plus cooking/toasting the nuts helps to bring out the taste.
- Almond Roca Bars. Since almond extract can be pretty intense, it’s best to use it when there are other flavors to help mellow it out. In this case, even if you add a little too much, the chocolate on top should help to balance everything just right.
- Swedish Almond Tart. Along with their love for warm spices, the Swedes can’t seem to get enough of almonds. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Almond Shortbread Cookies. Shortbread cookies are such an elegant and classic little treat. The buttery base is excellent on its own, but it’s super easy to add flavor and texture, too.
- Chocolate Almond Florentines. Florentines are thin and crunchy cookies usually made with a combination of dried fruits, nuts, sugar, and honey. They’re also known as lace cookies because the caramel bubbles and creates lace-like holes in the cookie as they cook.
- Swedish Almond & Cardamom Mini Cakes. So, along with warm spices and almonds, cardamom is another trendy spice used in Sweden. These cardamom buns are available year-round, and almost everywhere you go.
- Thumbprint Cookies. It’s not truly the holidays until I make a batch of these melt-in-your-mouth raspberry and almond cookies. Not only do they look fantastic, but the flavors are the perfect blend of tart, sweet, and nutty.
- Dark Chocolate Almond Rocks. This is the easiest recipe on the list, and you only need two ingredients: chocolate and almonds. Start by toasting the nuts, which helps to release the natural oils and brings out the sweet almond flavor.
- Almond Biscotti Recipe. Biscotti are twice-baked cookies with a crunchy texture that will soften right up when you dip them into your coffee. The initial idea was to have them become crisp and slightly dry so they’d last longer.
- Almond Paleo Coffee Cake. If you’re looking for something to spice up your morning routine, this healthy, gluten-free, paleo coffee cake is the one for you.
NO-BAKE CHOCOLATE-ALMOND-COCONUT TART - COPPER HOUSE EVENTS
From copperhouseevents.com
Estimated Reading Time 2 mins
- Finely grind 1 1/2 cups of the almonds in a food processor. Add cocoa powder, coconut oil, maple syrup, and a pinch of salt; pulse to combine. Evenly press almond mixture into and up the sides of a 13- by 4-inch or an 8-inch round tart pan with a removable bottom; refrigerate to firm up while making chocolate ganache.
- Place chocolate chips in a medium bowl. Heat coconut milk and coffee to a simmer in a small saucepan. Pour hot milk over chips, let stand a couple of minutes, and then whisk until smooth. Whisk in vanilla.
- Evenly distribute the remaining 1/2 cup of almonds over the crust’s surface. Pour warm chocolate over the almonds. Refrigerate to firm up, about 30 minutes. Can be covered and refrigerated a couple of days or frozen for a couple of months. When ready to serve sprinkle coconut flakes around the perimeter and serve.
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