Recipe for Amaretto Chocolate Tart with Apricot Cream

Making the perfect Amaretto Chocolate Tart with Apricot Cream should only take approximately 1 hr . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Amaretto Chocolate Tart with Apricot Cream recipe can feed your family for 6 to 8 servings.

There are many different ways to make this Amaretto Chocolate Tart with Apricot Cream recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Amaretto Chocolate Tart with Apricot Cream recipe.

Amaretto Chocolate Tart with Apricot Cream Popular Ingredients

• Butter, for greasing the tart pan
• 1 cup all-purpose flour, plus more for dusting
• 1/2 cup almond flour
• 1/3 cup slivered almonds
• 1/3 cup unsweetened cocoa powder
• 3 tablespoons sugar
• 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1/4 teaspoon fine sea salt
• 2 tablespoons iced water, plus extra, as needed
• 2 cups bittersweet chocolate chips, such as Ghirardelli (12 ounces)
• 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
• 3 eggs, beaten
• 2 tablespoons amaretto liqueur
• 2 tablespoons sugar
• 1 teaspoons pure vanilla extract
• 1/2 cup heavy whipping cream
• 1/4 cup apricot jam, such as Bonne Maman
• 1/2 teaspoon pure vanilla extract
• Special equipment: One 9-inch tart pan with a removable base

Steps for making Amaretto Chocolate Tart with Apricot Cream

1. Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
2. For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
3. Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
4. For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
5. For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
6. Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

Popular Categories for this Recipe

• Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
• Apricot – See text.An apricot (US: /ˈæprɪkɒt/ (listen), UK: /ˈeɪprɪkɒt/ (listen)) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus.Usually, an apricot is from the species P. armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots.
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Dairy Recipes
• Almond Recipes
• Nut Recipes
• Low Sodium

You might need the following Bakeware

In this section we’ve listed Bakeware items that might be helpful to make this Amaretto Chocolate Tart with Apricot Cream recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon