Monday, November 21, 2011

Grain Free Chocolate Truffle Tart with Salty Almond Crust

I used to love making chocolate truffles in an oreo cookie crust, but that hasn't been an option since going grain-free.  I decided to make the same classic dessert with a sweet and salty almond crust.  The result is a rich chocolatey tart with a hearty almond finish.  I made this as a pre-Thanksgiving dessert; a little taste of heaven. 

Who could resist this?!?

Almond Crust Ingredients:
2 1/2c almond meal
1tsp baking soda
1/4tsp sea salt
4tbs melted butter
2tbs agave nectar

Chocolate Truffle Ingredients:
1c heavy cream
16oz bittersweet or dark chocolate
2tsp vanilla extract

1. Preheat your oven to 350F.  Mix all almond crust ingredients together in a large bowl.  Using your hands, press the crust evenly into an 11" tart pan, making the edges a little thicker than the bottom.
Your baked crust looks like this and smells AMAZING!
2. Place in the center of a preheated oven and bake for 10 minutes.
3. Meanwhile, bring cream to a simmer over medium low heat (stirring occasionally).  Pour all the chocolate into the bowl and remove from heat.  Add your vanilla and stir until completely combined and uniform in color and texture.
4. Let set at room temperature for 1 hour.  Then, using a hand mixer, beat the mixture until thick and light colored.  Pour into your baked almond crust and refrigerate until set (or overnight).  Enjoy with some fresh whipped cream!

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