PASTRIES & VARIATIONS: These delicious almond tartlets will add good taste & elegance to any dessert table.

MINIATURE CHOCOLATE ALMOND TARTS:

 

 

 

 

1 quantity of prepared butter tart pastry, see posted recipe

filling:

    1 egg                                                                       

    ½ cup each superfine sugar & ground almonds

    2 tbsp. unsweetened cocoa powder            

    3 tbsp. whipping cream

toasted sliced almonds to decorate

 

 

 

Whisk egg and sugar until warm and slightly thickened in a bowl set over a pan of hot water. Remove bowl from pan and add in cocoa, ground almonds and cream. Mix well. Refrigerate up to 24 hours or until needed.

 

Roll out butter tart cup pastry to roughly ¼-inch thickness and cit into pieces to fit 25 tart cups. Refrigerate 30 minutes.

 

Preheat oven to 350 degrees F. Arrange tart cups on a baking sheet. Fill tart cups with prepared filling and decorate with broken-up almond slices . Bake for 10 minutes or until puffed and firm to touch.

 

Cool on baking sheet for 1-2 minute. Un-mould tarts from tart shells and cool on wire rack.