How To make Honey Almond Tartlets
1 c Butter
1 1/2 c Flour
1/2 c Sour cream
8 oz Cream cheese; softened
1/2 c Honey
1/4 c Toasted almonds; diced
Sugar glaze * below 9 Strawberries
Cut butter into flour thoroughly with pastry blender. With fork, blend in sour cream. Divide dough in half; wrap each in aluminum foil or plastic wrap. Refrigerate at least 8 hours. Heat oven to 350. Roll one half of pastry on well-floured cloth covered board into circle, 1/16th inch thick; cut into 4-inch rounds. Refrigerate scraps of dough before rerolling. In 2/3 of the rounds, cut out 2-inch circles. Place plain rounds on ungreased baking sheet. Brush with Sugar Glaze. Top each with a round with center removed. (You will have 3 layers-1 plain, 2 with centers removed.). Brush with glaze. Repeat with second half of pastry. Bake 25 minutes or til light brown. Cool. Blend cream cheese and honey; stir in almonds. Spoon into tartlets; place strawberries on tartlets. 9 tartlets. * SUGAR GLAZE: Stir together 3 TBS sugar and 1 TBS water. -----
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If you’re having a bad day…just make a chocolate almond tart.
This recipe is so easy and delicious! I know you’ll love it. You can also put this into a square pan and cut into mini bite size squares.
#chocolatealmondtart #chocolatetart
Recipe:
7 graham crackers
3 digestive cookies
1 Tbsp cocoa powder
1/4 tsp cinnamon
1/4 cup sliced almonds
2 ounces butter (room temp)
12 ounces dark bittersweet chocolate
3/4 cup of heavy cream
1/4 cup honey
Plus 1/4 cup almonds or decorating
Toast 1/4 cup of the almonds on a dry non stick skillet.
Set aside
In a food processor combine, graham crackers, digestive cookies, cocoa powder and cinnamon. Blend until cookie crumbs. Add the butter and blend in for about 20 seconds.
Press into lightly buttered spring form pan.
Bake for 14 minutes at 350
Remove from oven and set aside.
In a saucepan, heat the cream and honey together. Remove just before it begins to boil.
Pour cream and honey over chocolate, stir gently together. Once chocolate is fully melted pour into centre of cookie base. Give it a gentle shake.
Decorate with toasted almonds or whatever you have!
Put in fridge for 4-5 hours.
Remove….enjoy…..silence...smile :)
Camera work- Osvaldo Sepulveda
Apron in this video is from
Maison d’ Heroine Faience
Honey Almond Sweet Quiche
Trying to decide between a savory or sweet breakfast? Let us fulfill your breakfast dreams of both. Rich, creamy, fluffy filling topped with a buttery toasted almond crunch – this sweet quiche is a true treat meant for everyone to indulge in, including any gluten-free eaters.
Ingredients:
- 2 eggs
- ½ cup egg whites
- 1/3 cup cream
- 4 oz cream cheese, softened
- 1/3 cup whole milk plain yogurt
- ½ cup slivered or sliced raw almonds, plus more for garnish
- ¼ cup Nature Nate’s pure honey, plus more for serving
- ½ Tbsp unsalted butter
- ½ tsp kosher salt
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 1 pre-made pie crust or gluten-free crust
Directions:
In a skillet, melt butter, and add the sliced almonds to toast on medium low heat, stirring constantly so almonds don’t burn. Remove from heat and allow to cool completely.
In a blender, combine the rest of the ingredients, and blend until smooth. Spread the almonds on the bottom of the quiche crust. Pour the egg mixture on top, and bake at 350 degrees for 30-35 minutes or until the top is lightly browned and the quiche is firm. (If the top cooks faster than the center, place a piece of aluminum foil gently over the top to prevent burning.) Remove and allow to cool before cutting into slices. Serve with drizzled honey and extra almond slices if desired.
For more recipes with pure honey, check out
HONEY & ALMOND TART *COOK WITH FAIZA*
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Pear almond tart
Hey guys, in this video I will show you how to make a delicious pear tart. It's filled with an almond frangipane layer, a white chocolate cognac cream and to top it of some deliciously poached pear.
I think it's a delicious recipe! Enjoy!
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Enjoy making this recipe!
Oven temperature 170 degrees Celsius
Ingredients
For the dough:
180 grams of flour
30 grams of almond powder
80 grams of icing sugar
4 grams of salt
110 grams of butter
30 grams of egg
For the frangipane:
30 grams of butter
100 grams of sugar
2 eggs
30 grams of flour
100 grams of almond powder
The zest of one lemon
For the cream:
250 grams of milk
60 grams sugar
2 grams of salt
100 grams of egg yolk
20 grams of cornstarch
30 grams of cognac
100 grams of white chocolate
For the poached pears:
750 milliliters of white wine
500 milliliters of water
200 grams of sugar
1 vanilla pod
2 lemons
4 sticks of cinnamon
20 pieces of cardamon
5 pears
100 grams of almonds
Bon appetit!