Amaretto Chocolate Tart with Apricot Cream

Name: Amaretto Chocolate Tart with Apricot Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters almond flour; 2 Tbsps amaretto liqueur; 59 milliliters apricot jam, such as Bonne Maman; 473 milliliters bittersweet chocolate chips, such as Ghirardelli (12 ounces); 8 servings Butter, for greasing the tart pan; 3 eggs, beaten; 237 milliliters all-purpose flour, plus more for dusting; 118 milliliters heavy whipping cream; 0 teaspoons fine sea salt; 79 milliliters slivered almonds; 2 Tbsps sugar; 3 Tbsps sugar; 59 milliliters 1/2 stick unsalted butter, cut into 1/2-inch pieces, at room temperature; 118 milliliters stick unsalted butter, cut into 1/2-inch pieces, chilled; 79 milliliters unsweetened cocoa powder; 1 teaspoons pure vanilla extract; 1 teaspoon pure vanilla extract; 2 Tbsps iced water, plus extra, as needed

Amaretto Chocolate Tart with Apricot Cream might be just the dessert you are searching for. One serving contains 681 calories, 11g of protein, and 49g of fat. This recipe serves 8. Head to the store and pick up almond flour, amaretto liqueur, sugar, and It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.

Ingredients you will need

Butter

Equipment you will use

Tart Form

Oven

Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground.

Ingredients you will need

All Purpose Flour

Almond Flour

Cocoa Powder

Almonds

Sugar

Equipment you will use

Food Processor

Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.

Ingredients you will need

Butter

Dough

Water

Wrap

Roll out the dough into a 10-inch circle on a lightly floured work surface.

Ingredients you will need

Dough

Roll

Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes.

Ingredients you will need

Dough

Equipment you will use

Oven

Tart Form

Frying Pan

Let the crust cool for 15 minutes.

Ingredients you will need

Crust

Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl.

Ingredients you will need

Chocolate

Liqueur

Vanilla

Butter

Sugar

Water

Egg

Equipment you will use

Sauce Pan

Bowl

Pour the melted chocolate into the egg mixture and whisk until smooth.

Ingredients you will need

Chocolate

Egg

Equipment you will use

Whisk

Pour the filling into the prepared crust.

Ingredients you will need

Crust

Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.

Equipment you will use

Baking Sheet