Saturday, May 05, 2012

Twelve Days of Chocolate - Chocolate Almond Tartlets

Tarts are great - they look like mini pies and come without the guilt of eating a full sized one! Today's recipe will have your mouth watering.

We're counting down to the Brooks Friends of the library Death by Chocolate Bake Sale with the Twelve Days of Chocolate. Every day from now until May 12 we will be giving you a new chocolate recipe every day to tempt and inspire you. Each of these recipes come from magazines that are currently available for check out from the Brooks Public Library.

Today's pie-fect creation comes from Canadian Living Magazine. You can check this magazine out from the Brooks Public Library or at

Chocolate Almonds Tartlets
(You can use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups instead of fluted tart pans if you prefer.)
  • 12 oz bittersweet chocolate , chopped12 oz (340 g) bittersweet chocolate, chopped

  • 2/3 cup whipping cream 2/3 cup (150 mL) whipping cream

  • 2 tbsp almond liqueur 2 tbsp (30 mL) almond liqueur

  • 1/3 cup almonds , toasted1/3 cup (75 mL) almonds, toasted

  • Chocolate Pastry:

  • 1/3 cup butter , softened1/3 cup (75 mL) butter, softened

  • 1/4 cup granulated sugar 1/4 cup (60 mL) granulated sugar

  • 1 egg yolk 1 egg yolk

  • 1/2 tsp vanilla 1/2 tsp (2 mL) vanilla

  • 3/4 cup all-purpose flour , (approx)3/4 cup (175 mL) all-purpose flour, (approx)

  • 3 tbsp cocoa powder 3 tbsp (45 mL) cocoa powder

  • 1 pinch salt 1 pinch salt
Chocolate Pastry: In large bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Into separate bowl, sift flour, cocoa and salt ; sift again. Stir into butter mixture in 2 additions. Shape into disc; wrap and refrigerate until firm, about 1 hour.

On floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut 24 circles; press into 1-1/2- x 3/4-inch (4 x 2 cm) fluted tart cups. Refrigerate until firm, about 15 minutes.

Prick bottom of each tart shell twice. Bake in 375°F (190°C) oven until firm and no longer shiny, about 15 minutes. Let cool on rack.

Meanwhile, place half of the chocolate in large bowl. In small saucepan, bring cream to boil; pour over chocolate, whisking until smooth. Whisk in liqueur. Cover and refrigerate until mixture can mound on spoon, about 1 hour.

Coarsely chop almonds; remove 3 tbsp (45 mL) and set aside for garnish. Sprinkle each tart shell with 1/2 tsp (2 mL) of the remaining almonds. Set aside.

Using electric mixer, beat chocolate mixture until thick and fluffy. Spoon mousse by rounded 1 tbsp (15 mL) into shells, rounding and smoothing tops. Refrigerate until firm, about 15 minutes.

Meanwhile, in separate bowl over saucepan of hot (not boiling) water, melt remaining chocolate. Let cool to room temperature. Spoon over mousse to cover just to edge of crust. Sprinkle reserved almonds around edge. Refrigerate until set, 5 minutes.
And remember, the Death by Chocolate Bake Sale is happening Saturday May 12, 10:00am to 2:00pm at the Brooks Royal Canadian Legion. If you wish to donate some of your baking please give Gloria a call at 403-362-3295.


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