Toffee Almond Tart Recipes

WHISKY TOFFEE ALMOND TART

Steps:

• Whizz the flour, butter and a pinch of salt in a food processor until it forms fine crumbs. Tip into a bowl, add 4 tablespoons cold water and mix until it comes together. Turn out onto a lightly floured surface and gently knead into a ball. Roll out to a large flat circle - large enough to line a 23cm round, deep, fluted tart tin. Prick the pastry in the bottom of the tin with a fork and transfer to the fridge for 30 minutes to chill.
• Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the tart with baking paper and baking beans, place on a baking sheet and cook for 15 minutes. Remove the paper and beans and bake for a further 5 minutes or until pale golden.
• Meanwhile, put the almonds, cream, sugar, whisky and a pinch of salt into a medium, heavy-based pan. Stir over a low heat until the sugar has dissolved. Increase the heat slightly and simmer, stirring frequently, for 20 minutes or until the mixture thickens and turns a pale gold. Remove from the heat.
• Reduce the oven temperature to 180°C/fan160°C/gas 4. Pour the filling into the pastry case and bake for a further 10 minutes or until golden - it won't be fully set until cooled. Cool in the tin slightly, drizzling with a little more whisky while still hot. Carefully transfer to a wire rack to cool completely.
• Cut the tart into slices and serve with a scoop of vanilla ice cream or a dollop of crème fraîche, if you like.

ALMOND TOFFEE TART

Steps:

• Preheat oven to 325 degrees. Spray tart pan with nonstick spray and set aside.
• Prepare crust by cutting flour into butter until crumbly and then adding egg yolks. You may use a food processor, processing until pea-sized crumbs form. Dough will be slightly crumbly. Press dough into pan and up sides. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and increase heat to 375 degrees.
• While pastry is baking, prepare filling. Combine cream, sugar, salt, and orange zest. Bring to a boil and then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add almonds and extract.
• Pour mixture into pastry crust, spread out almonds if necessary into an even layer.
• Return pan to oven and bake for 45-55 minutes, until the top is bubbly and starting to turn golden brown. **Baking time varies depending on ovens and pan so I highly suggest keeping an eye on it after about 40 minutes.
• Place pan on cooling rack and cool completely. This dessert is definitely one that is optimal after it's cooled and set (as opposed to warm.)
• When ready to serve, remove outer ring on tart pan and slice into small slices. If desired, top with sweetened whipped cream.

SHELLEY'S TOFFEE TARTS

Steps:

• 1. Bake tart shells until brown.
• 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
• 3. Pour into shells & place a chocolate chip in the center of each tart.
• 4. Cool.
• Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.

ALMOND TOFFEE

Steps:

• Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.