Amaretto tarts
An airy dessert...

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Amaretto tarts

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Ingredients

Adjust Servings:
For the dough:
100 g Plain flour
15 g Almond flour
40 g Powder sugar
60 g Butter
Salt
1/2 Egg
For the filling:
125 ml Cream
50 g White chocolate
125 g Mascarpone
2 tsp Amaretto
Sliced almonds for decoration
Cuisine:

Ingredients

  • For the dough:

  • For the filling:

Directions

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A creamy filling, sweetened by white chocolate and a touch of amaretto, on a crispy sand dough, capped with some crispy almond shavings.

Start by preparing the dough. Put all ingredients (except the egg) in a bowl and knead until a sandy dough is formed. Then add the beaten egg and knead until you have a cohesive dough. Let the dough rise in the refrigerator for half an hour to an hour.

Once the dough has rested enough, roll out the dough on a flour-covered worktop and cut out round disks of about 10 cm diameter. You should get 8 disks out of it. Divide them over the greased muffin tin. Let it rest in the fridge for another half an hour.

Prick a few holes in the bottom with a fork and blind bake them in a preheated oven at 180°C in about 10 minutes. Allow to cool completely.

Take a bowl and beat the cream until stiff. Put aside. Chop the white chocolate and melt au bain-marie. In a new bowl mix the mascarpone with the amaretto and make sure it is completely absorbed. Add the cooled molten white chocolate here. Mix well, and carefully fold in the cream. The amaretto cream must keep its airiness as much as possible.

Roast the shaved almonds in a pan. All components are now ready. You can fill the tart bottoms with the amaretto cream. Top off with some shaved almonds and you’re ready!

Store well sealed in the refrigerator. The longer you store the cakes in the refrigerator, the more moisture will pull in.

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