CHOCOLATE HONEY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h42m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of a 9-inch springform pan.
- Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
- In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.
ROSEMARY AGRODOLCE
Steps:
- Combine honey, rosemary, and 2 Tbsp. water in a small saucepan over medium heat; season with salt. Bring to a simmer, stirring to dissolve honey, then cook, swirling pan occasionally, until slightly thickened and fragrant, about 2 minutes. Stir in vinegar and cook 1 minute to evaporate some of the vinegar. Remove from heat and stir in onion. Let cool in pan.
- Do ahead: Agrodolce can be made 1 week ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
LEMON GLAZED ROSEMARY ALMOND SHORTBREAD #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This cookie has all the bases covered. Tart, texture, savory and sweet are combined to make a sublime shortbread cookie. Use Reynolds Wrap Foil as an aid to help form the dough into a roll before chilling. Also use Reynolds Wrap Foil to line your cookie sheet, no greasing required, to give the bottom of the shortbread an extra golden brown crunch.
Provided by rosarita11_4094628
Categories Dessert
Time 27m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
- Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
- Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
- Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
- Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.
Nutrition Facts : Calories 157.3, Fat 8.8, SaturatedFat 4.5, Cholesterol 18.3, Sodium 109.4, Carbohydrate 18.2, Fiber 0.8, Sugar 7.8, Protein 2.1
CHOCOLATE HONEY ALMOND TART
Make and share this Chocolate Honey Almond Tart recipe from Food.com.
Provided by adopt a greyhound
Categories Dessert
Time 22m
Yield 1 tarts, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of a 9-inch tart pan.
- Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
- In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.
Nutrition Facts : Calories 374.2, Fat 27.6, SaturatedFat 16.4, Cholesterol 45.8, Sodium 14.4, Carbohydrate 36.9, Fiber 2.7, Sugar 32, Protein 2.7
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