GINGERED ALMOND TRUFFLE TART

Gingered Almond Truffle Tart image

Fresh ginger complements the chocolate truffle filling in this elegant, almost sinful tart. Small servings are best! -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Time 45m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1 cup heavy whipping cream
2 tablespoons minced fresh gingerroot
1 cup all-purpose flour
1/2 cup chopped almonds
1/2 cup confectioners' sugar
1/3 cup baking cocoa
6 tablespoons cold butter, cubed
1/2 cup amaretto, divided
8 ounces bittersweet chocolate, chopped
1/2 cup butter, softened

Steps:

Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat., Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack., Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.

Nutrition Facts : Calories 309 calories, Fat 24g fat (13g saturated fat), Cholesterol 47mg cholesterol, Sodium 77mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein.