These are incredibly good! Made them as part of the Christmas Goodies Countdown 2023, will be making again for sure, as they stay fresh for a long time, doesn't make a huge batch. Was my first time making a ganache with almond milk, was pleasantly surprised at how great it was!
Link to my YouTube short of preparation: https://youtube.com/shorts/f_SD9od-Wwg
Original recipe credit: https://www.imperialsugar.com/recipes/chocolate-almond-tarts
Recipe below contains my modifications.
Ingredients:
Directions:
1. for the crust-- Heat oven to 350°F. Line a cupcake/muffin pan with 12 paper liners and set aside.
2. Add the almonds, flour, and sugar to the bowl of a food processor. Pulse until almonds are very finely chopped.
3. Pour in melted butter and pulse until well blended. (I think I accidentally added this is previous step in the video--still worked out just fine!)
4. Divide mixture as evenly as possible amongst the 12 paper liners in the pan (around 1.5 T. each). Press mixture to flatten/even out in each liner.
5. Bake for 8-10 min, or until fragrant and edges starting to turn golden. Let cool in pan for 30 min.
6. for the ganache-- Using a clean food processor bowl, process chopped chocolate until fine crumbs are obtained.
7. Heat the chocolate almond milk in a small saucepan over medium-low to medium heat, until it just comes to simmer (bubbles start to form).
8. Immediately pour the hot milk all over chocolate in the food processor. Place lid on the bowl/lock in place, let sit for 1 min.
9. Process for 3 seconds. Scrape down sides and bottom of bowl. Place lid back on and process for 2 more seconds.
10. Spoon ganache, dividing as evenly as possible, into the 12 prepared almond crusts.
11. Lay a long paper towel over the paper liners (should not touch ganache!). Let sit on counter at room temp for 6-8 hrs, or until filling is set. Enjoy! (note: I topped with a maraschino cherry in the video for appearance; this is not necessary, they are fabulous on their own)
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