Whisky Toffee Almond Tart Recipes

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ALMOND TOFFEE TART



Almond Toffee Tart image

A chewy caramelized almond filling nestled in a delicate buttery crust.

Provided by Our Best Bites

Time 1h10m

Number Of Ingredients 11

2 cups all purpose flour
3/4 cup real butter, chilled
2 egg yolks from large eggs
1 1/2 cup heavy whipping cream
1 1/2 cups sugar
1/4 teaspoon salt
2 tablespoons fresh orange zest
2 cups sliced almonds, toasted
1/2 teaspoon almond extract
optional: sweetened whipped cream for serving
Equipment: 11 or 12-inch tart pan with removable bottom (see link in post)

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.

WHISKY TOFFEE ALMOND TART



Whisky toffee almond tart image

You'll be amazed at how six simple ingredients can create such an incredible tart recipe. This whisky toffee almond tart is fabulously moreish - serve with a blob of vanilla ice cream. Try this whisky, walnut and brown butter tart, too, which uses walnuts instead of almonds.

Provided by delicious. magazine

Categories     Festive desserts

Time 1h

Yield Serves 8

Number Of Ingredients 6

200g plain flour, plus extra for dusting
100g unsalted butter, diced and chilled
300g flaked almonds
284ml carton double cream
225g granulated sugar
4 tbsp single malt whisky, such as Islay, plus extra for drizzling

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.

Nutrition Facts : Calories 716kcals, Fat 50.7g (20.3g saturated), Protein 11g, Carbohydrate 52.6g (30.6g sugars)

SHELLEY'S TOFFEE TARTS



Shelley's Toffee Tarts image

This recipe is one of many in my DMIL's arsenal for Christmas baking, but I like them so much I make them year round! It's a great recipe for summer as you only need the oven to brown the tart shells. Enjoy!

Provided by Davalyn_rain

Categories     Tarts

Time 50m

Yield 24 tarts

Number Of Ingredients 4

4 (170 g) packages mackintosh toffee pieces (11 individual candies equal 1 bar in this recipe)
1/2 cup whipping cream
1 (350 g) package chocolate chips
24 miniature tart shells

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.

Nutrition Facts : Calories 239.1, Fat 15.4, SaturatedFat 9.1, Cholesterol 21.8, Sodium 93.3, Carbohydrate 26.9, Fiber 1.2, Sugar 25, Protein 1.6

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