Best Amaretto Chocolate Tart With Apricot Cream Recipes

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APRICOT JALOUSIE TART WITH AMARETTO CREAM



Apricot Jalousie Tart With Amaretto Cream image

Jalousie d'Abricots a la Creme de Noyaux. This tart is made with puff pastry and filled with fruit. For convenience, this recipe calls for purchased puff pastry and canned apricots.

Provided by swissms

Categories     Tarts

Time 25m

Yield 1 tart, 6 serving(s)

Number Of Ingredients 12

6 large egg yolks
3 tablespoons sugar
1 cup whipping cream
1 vanilla bean, cut in half lengthwise (1-inch piece)
2 tablespoons amaretto liqueur
3 tablespoons unsalted butter
12 whole canned apricots, drained well or 12 very ripe fresh apricots, peeled, halved and pitted
1/4 cup sugar (or more)
1 vanilla bean, cut in half lengthwise (3-inch piece)
1 sheet frozen puff pastry, thawed (half of 17 1/4 oz. package)
1 egg, beaten to blend (glaze)
additional sugar

Steps:

  • Amaretto Cream:.
  • Whisk yolks and sugar in bowl to blend. Pour cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream; add bean. Bring to boil. Gradually whisk hot cream into yolk mixture. Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Remove from heat; stir in amaretto. Transfer to bowl. Press plastic wrap directly onto surface of cream to prevent skin from forming. Chill until cold. (Can be made 4 days ahead. Keep chilled.) Remove vanilla bean.
  • Tart:.
  • Melt butter in large skillet over medium heat. Add apricots and 1/4 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixture with more sugar, if desired.
  • Preheat oven to 425°F Roll out pastry on floured surface to 12x16-inch rectangle. Cut in half lengthwise, forming two 6x16-inch rectangles. Place 1 rectangle in center of baking sheet. Spread apricots evenly over pastry, leaving 3/4-inch bortder on all sides. Brush border with egg glaze. Place second rectangle atop filling. Press edges firmly to seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all around; press to seal. Brush top with glaze; sprinkle with sugar. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. Bake until golden about 25 minutes. Cool. Serve with amaretto cream.

Nutrition Facts : Calories 587, Fat 41.4, SaturatedFat 18.6, Cholesterol 314.6, Sodium 140.7, Carbohydrate 48, Fiber 1.9, Sugar 27, Protein 8

APRICOT CREAM TART



Apricot Cream Tart image

Categories     Egg     Dessert     Bake     Quick & Easy     Apricot     Almond     Summer     Jam or Jelly     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 20

For tart shell
1/2 cup slivered almonds (2 oz)toasted and cooled
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
For filling
1 lb firm-ripe apricots, halved, pitted, and each half cut into three wedges
1 tablespoon Disaronno Amaretto
1/4 cup plus 2 tablespoons sugar
1/2 cup fine-quality apricot preserves
1 large egg
1 large egg yolk
2 tablespoons heavy cream
1/8 teaspoon almond extract
Special Equipment
a pastry or bench scraper; a 9- by 1-inch round tart pan with removable bottom; pie weights or raw rice

Steps:

  • Make dough:
  • Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
  • Make filling while dough chills:
  • Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
  • Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
  • Bake tart shell:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
  • Fill and bake tart:
  • Reduce oven temperature to 350°F.
  • Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.

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The amaretto chocolate tart with apricot cream is a delectable dessert that combines the richness of chocolate and the sweetness of apricots. This dessert is perfect for any special occasion or just as a weekend treat. The tart is easy to make, and the recipe can be customized to suit individual preferences.

Ingredients

To make the amaretto chocolate tart with apricot cream, the following ingredients are required:
  • 1 cup of all-purpose flour
  • 6 tablespoons of butter
  • 1/4 cup of granulated sugar
  • 2 tablespoons of cornstarch
  • 1/2 teaspoon of salt
  • 3/4 cup of heavy cream
  • 1/2 cup of apricot preserves
  • 1/4 cup of Amaretto liqueur
  • 1/2 cup of semi-sweet chocolate chips
  • 2 large eggs, slightly beaten
  • 2 teaspoons of vanilla extract

Instructions

  1. Prepare the tart crust by mixing the flour, sugar, salt, and cornstarch in a bowl. Add in the butter and mix until the mixture is crumbly.
  2. Add water, one tablespoon at a time, whilst mixing until the mixture comes together into a dough. Chill the dough for 30 minutes.
  3. Preheat the oven to 350°F. Roll out the dough and line a 9-inch tart pan, prick the bottom of the crust, and bake for 15 minutes or until the crust is golden. Cool it on a wire rack.
  4. To make the filling, melt the chocolate chips in a double boiler or microwave. Add the Amaretto liqueur and stir until smooth. Pour the mixture into the cooled tart crust and spread evenly. Bake for 10 minutes or until the filling is firm.
  5. In a separate bowl, mix the heavy cream, eggs, apricot preserves, and vanilla extract until smooth. Pour the mixture gently over the chocolate filling.
  6. Bake for 25 to 30 minutes or until the filling is set. Cool on a wire rack for an hour or until the tart reaches room temperature.

Apricot Cream Topping

To make the apricot cream topping for the amaretto chocolate tart, the following ingredients are needed:
  • 1/2 cup of heavy cream
  • 1/2 cup of apricot preserves
  • 1/2 teaspoon of vanilla extract
Instructions
  1. Beat the heavy cream until stiff peaks form.
  2. Mix the apricot preserves and vanilla extract in a bowl until smooth.
  3. Gently fold the whipped cream into the apricot mixture.
  4. Spread the apricot cream on top of the cooled tart and garnish with sliced apricots or chocolate shavings.

Conclusion

In conclusion, the amaretto chocolate tart with apricot cream is a delightful dessert that should be on every dessert lover's menu. The combination of flavors and textures in this dessert makes it irresistible to anyone who tries it. The recipe is simple and can be easily modified to suit different tastes. It is a dessert that is sure to impress guests and leave a lasting impression.

Valuable Tips for Making Amaretto Chocolate Tart with Apricot Cream Recipes

Amaretto Chocolate Tart with Apricot Cream is a dessert that will satisfy your cravings for chocolate and fruity flavors. While making this dessert, you need to pay attention to several things to ensure that it turns out perfect. Here are some valuable tips that will help you create the best Amaretto Chocolate Tart with Apricot Cream recipes.
1. Use High-Quality Ingredients
The quality of ingredients you use in making the tart matters a lot. Use high-quality chocolate, amaretto liqueur, apricots, eggs, and butter to ensure that the tart will have a delicious taste and texture. You can also use fresh apricots instead of canned apricots if you have access to them. Investing in good-quality ingredients will make a big difference in the taste of your dessert.
2. Be Patient While Making the Tart Dough
The tart dough needs to have the perfect texture to ensure that the crust turns out crunchy and flaky. Be patient while making the dough and follow the recipe instructions carefully. Don't overwork the dough, as it can make it tough and hard. When rolling out the dough, make sure it's not too thin or too thick. The ideal thickness for the dough is between 1/8 and 1/4 inches.
3. Chill the Tart Dough Before Baking
After making the tart dough, chill it in the fridge for at least an hour before baking. Chilling the dough will help prevent shrinking and cracking when it is baked. Also, make sure to prick the bottom of the dough with a fork before baking, as this will prevent air bubbles from forming.
4. Prepare the Chocolate Ganache Perfectly
The chocolate ganache is the crucial element that gives the tart its rich chocolate flavor. It's essential to get the ganache right to ensure the tart has the desired taste and texture. Follow the recipe instructions carefully and make sure that the chocolate and cream are ideally melted and mixed. Also, be careful not to overcook the ganache, as this can lead to a grainy texture.
5. Add Amaretto Liqueur to the Ganache
Amaretto liqueur is a critical ingredient that enhances the chocolate flavor and adds a nutty taste to the tart. Add a small amount of amaretto liqueur to the chocolate ganache to get the ideal taste. However, don't overdo it, as too much amaretto can overpower the chocolate flavor.
6. Use Canned Apricots If Fresh Ones Are Not Available
If you don't have access to fresh apricots, you can use canned apricots to make the apricot cream. However, make sure to drain the canned apricots before using them to avoid diluting the cream's taste.
7. Use a Food Processor to Make the Apricot Cream
Making the apricot cream involves blending the apricots, cream cheese, and sugar until smooth. It's best to use a food processor to do this, as it ensures that you get the right texture and consistency. However, if you don't have a food processor, you can use a hand mixer or blender to mix the ingredients.
8. Refrigerate the Tart Before Serving
After making the tart, it's essential to let it chill in the fridge for several hours before serving. Chilling the tart allows the chocolate ganache and apricot cream to set and firm up. It also enhances the taste and texture of the tart, making it more delicious.
9. Use Fresh Whipped Cream for Topping
Fresh whipped cream is the perfect topping for the Amaretto Chocolate Tart with Apricot Cream. However, don't use store-bought whipped cream, as it may have artificial flavors and preservatives. Using fresh whipped cream will enhance the taste and texture of the tart and make it more delicious. In conclusion, making an Amaretto Chocolate Tart with Apricot Cream is a delicate process that requires attention to detail. By following these valuable tips, you'll create the perfect tart that is delicious and appealing. Remember to use high-quality ingredients and be patient while making the tart dough and chocolate ganache. Also, use canned apricots if fresh ones are not available and chill the tart before serving. By following these tips, you'll create a dessert that will have everyone coming back for seconds.

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