Almond Tart Recipe
Delicious Almond Tart Recipe, also called Frangipane Tart. It is fairly easy to make. The crust is very buttery and has a sandy, melt in your mouth texture. It is also quick to make and very forgiving. If it tears, you can press it together and you won't be able to tell once it bakes.
You don't need to par bake this tart, which makes it even more convenient. The almond filling is very soft and light, and the almonds on top add a nice crunchy layer.
The tart is done baking when a knife inserted in the center comes out clean and the crust is a beautiful golden brown color. If it browns quickly and still hasn't baked through, cover the top with aluminum foil and continue baking.
Happy Baking!!
Chocolate Almond Pie
Dreamy Chocolate Pie
Adapted from award winning pie recipe, easy and delicious!
Ingredients #1: NO BAKE CRUST
1½ cup raw almonds
1 cup medjool dates, pitted
1/3 cup cocoa powder
2 Tbsp ground flax (optional)
½ tsp almond extract (optional)
½ tsp salt
3 Tbsp non-dairy milk (add more as needed)
Directions: In a food processor, process the nuts until small. Add dates, cocoa, flax and salt and pulse process again to combine. Add milk until the mixture will stick together. Line a pie plate with mixture, pressing up sides to fill.
Ingredients #2: FILLING
1 cup non-dairy chocolate chips
12 oz silken tofu, firm or extra firm
½ cup pure maple syrup
1 cup natural almond butter
Directions: In a food processor, combine tofu and maple syrup. Process until smooth. Add nut butter and process again until smooth. Melt chocolate using a double boiler or microwave in a glass dish one minute at a time until melted. Add melted chocolate to processor and combine well scraping down sides as needed. Pour onto pie crust and chill several hours until firm. Decorate with fresh berries or nuts. Slices and freezes well.
GLUTEN FREE / VEGAN
Check out the recipes here!!!!
Making of chocolate almond meringue pie
This is the tastiest dessert I have ever eaten!
You have to try it
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Ingredients
For the pastry base:
2 cups plain flour
1/2 cup rice flour
200g unsalted butter
1 Lemon or orange, for the rind, (Your choice)
1 egg yolk
For the filling:
150g plain dark cooking chocolate
50g unsalted butter
1/3 cup caster sugar
2 tsp cornflour
4 egg yolks
3/4 cup ground almonds
For the meringue
3 egg whites
3/4 cup caster sugar
Method:
Step 1:
Sift the flour and ground rice into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the orange rind. Add the egg yolk; bring the dough together. Roll out and use to line a 25cm round flan tin. Chill for 30 minutes
Step 2:
Preheat the oven to 190*C/375*F. Prick the pastry base all over with a fork, cover with greaseproof paper weighed down with baking beans / rice and bake blind for 10 minutes. Remove the pastry case; take out the baking beans / rice.
Step 3:
Make the filling. Melt the chocolate in a heatproof bowl over hot water. Cream the butter with the sugar in a bowl, then beat in the cornflour and egg yolks. Fold in the almonds, then the chocolate. Spread in the pastry case. Bake for a further 10 minutes.
Step 4:
Make the meringue. Whisk the egg whites until stiff, then gradually add half the caster sugar. Fold in remaining sugar.
Step 5:
Spoon the meringue over the chocolate filling, lifting it up with the back of the spoon to form peaks. Reduce the oven temperature to 180*C/350*F and bake the pie for 15-20 minutes or until the topping is pale gold. Serve warm, scattered with almonds and drizzled with melted chocolate.
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Double Crust Chocolate Almond Tart Recipe
Recipe and Instructions are on the video.
Suggestions for this video and recommendations for the next upload are greatly appreciated.
Note:
I am using 23 cm size pie pan
Music:
Nightcore - Infinity Jaymes Young
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CHOCOLATE ADDICTS - Choc, Almond & Espresso Pie
???? Welcome to the first episode of Pie Day! Where I believe there are 8 days in a week and the 8th day is for all things... Pie!
Don't forget to like & subscribe for more simple yet delicious recipes.
*See below for full recipe*
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Pie Crust
Ingredients
200g All Purpose Flour
Pinch Sugar
Pinch Salt
115g Cold Butter u/s
32g Iced Water
1g Cinnamon
Pinch Pepper
Method
1. Mix all ingredients together in a bowl and use your fingertips to incorporate the butter into the flour mix
2. Finish the dough by smearing it on the counter
3. Place dough in the fridge for 30-60mins
4. Roll the dough out and line the pie tin
Chocolate Almond Meringue
Ingredients
50g Egg Whites
30g Brown Sugar
Pinch Cream of Tartar
80g Icing Sugar
50g Dark Chocolate
Pinch Sea Salt
35g Roasted Slivered Almonds
Method
1. Whisk egg whites, cream of tartar, coffee and brown sugar until stiff peaks
2. Fold through icing sugar, salt and dark chocolate
3. Sprinkle the slivered almonds
4. Bake for 30mins at 170 degrees celsius
5. Leave aside until the mousse is ready
Baked Chocolate Coffee Mousse
Ingredients
63g Butter u/s
63g Dark Chocolate
63g Brown Sugar
2 Eggs Separated
35g Coffee, Espresso
2g Coffee, Freeze Dried
Method
1. Melt chocolate and butter together then add coffees and mix together
2. Whip egg yolks and sugar until stiff peaks
3. Whip egg whites until stiff peaks
4. Fold both the egg yolks mix and egg whites into the chocolate
5. Pour the mousse on top of the baked meringue and bake at 190 degrees celsius for 20 minutes
Rocher Glaze
Ingredients
60g Dark Chocolate
20g Slivered Almonds, Roasted
15g Vegetable Oil
1g Salt
60g Milk Chocolate
20g Slivered Almonds, Roasted (2)
15g Vegetable Oil (2)
1g Salt (2)
Method
1. Melt the dark chocolate with the oil and add the almonds and salt
2. Do the same process with the milk chocolate
3. Pour the glaze over the pie and chill for 30 minutes before cutting
Enjoy ????
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Beth's Pear Almond Tart | ENTERTAINING WITH BETH
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9 inch TART TINS:
BETH’S PEAR ALMOND TART RECIPE
Serves 8
INGREDIENTS:
FOR PASTRY:
1 ¼ cup (150 g) flour
1 tbsp (12 g) sugar
½ tsp (5 ml) salt
8 tbsp (120 g) cold unsalted butter
1 egg yolk
3-4 tbsp (45ml-60 ml) ice water
For Filling:
7 oz (196 g) almond paste
8 tbsp (120 g) unsalted butter, room temperature and soft
¼ cup (50 g) sugar
2 eggs
1 tsp (5 ml) almond extract
¼ tsp (1.25 ml) salt
1/3 cup (40 g) of flour
8 pear halves, jarred or canned
1 tbsp (15 ml) sliced almonds, for garnish
1 tbsp (15 ml) apple jelly, for garnish
Homemade Whipped Cream
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar, confectioner’s sugar, or icing sugar (all the same thing)
1 tsp (5 ml) vanilla extract
METHOD:
To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.
Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1tbsp more water. If too sticky add 1-2 tbsp more flour.
Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier.
Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell.
Remove excess dough with a knife and continue to fit dough into tin, pressing edges in and making sure top of dough is flush with the tin.
Pop tart in freezer while you make the filling.
Preheat oven to 350F (176C).
In an electric mixer combine almond paste, butter and sugar, beat until combined and fluffy.
Add eggs, one at a time, beating in-between each addition. Add almond extract, salt and flour. Beat to combine scrapping down bowl as needed.
Remove tart tin from the freezer and pour mixture into the center, smoothing out to the edges with a spatula.
Then place the pear halves around the edges, with the points facing in. Jarred pears really the best, because they are soft, and already peeled! Otherwise pears take a long time to cook if using fresh and pastry will be done before the pears are soft.
Be sure to space pears out so they are not touching, as filling will puff up and they need room to expand. If you have room in the center you can add another pear in the middle.
Bake for 40-45 minutes until pastry is golden brown and filling is puffed up and golden.
Then melt apple jelly in microwave :30 until liquefied. Brush pears only with the jelly for a nice shine. Sprinkle with sliced almonds.
Remove tart from the tin, place on a cake stand and “ta da!”
Cut into wedges and serve with whipped cream. Enjoy!!