Poppa's Recipes

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Chocolate Amaretto Heavenly Tarts

Makes 5 dozen tarts

Miniature tarts with a vanilla wafer, coconut, and pecan crust filled with an amaretto-spiked chocolate cream. Makes 5 dozen.

Directions

  1. Melt chocolate in heavy saucepan over low heat; set aside.
  2. Cream butter; gradually add powder sugar, beating at medium speed of an electric mixer until smooth. Add chocolate, mixing until blended. Add vanilla and salt; mix until blended. Add egg yolks, one at a time, beating after each addition. Add 3 tablespoons amaretto, 1 tablespoon at a time, beating well after each addition.
  3. Beat whipping cream until soft peaks form. Gradually add 1 1/2 Tbsp amaretto; mix until blended. Fold 1 cup whipped cream mixture into chocolate mixture.
  4. Fill cooled tart shells with chocolate filling. Chill 3 to 4 hours until firm. Pipe or dollop with reserved whipped cream. Garnish with sliced almonds if desired. Yield: 5 dozen tarts.
  5. TART SHELLS
  6. Crumble 33 vanilla wafers in container of a food processor; add 1 cup coconut, and process 5 seconds. Add 1/2 cup pecans; process 5 seconds. Transfer mixture to a large bowl, mixing vanilla wafers, coconut and pecans.
  7. Pour melted butter over crumb mixture; toss lightly until well mixed. Spoon 1 tablespoon crumb mixture into miniature muffin pans. Press to form crust on bottom and sides.
  8. Bake at 375 degrees for 8 to 10 minutes. Cool. Loosen tarts, and fill them in pan. Refrigerate if not served immediately.
  1. Make the tart shells: crumble 33 vanilla wafers in the container of a food processor; add 1 cup coconut and process 5 seconds. Add 1/2 cup pecans and process 5 seconds. Transfer the mixture to a large bowl, mixing the vanilla wafers, coconut, and pecans.
  2. Pour the melted butter over the crumb mixture; toss lightly until well mixed.
  3. Spoon 1 tablespoon of crumb mixture into miniature muffin pans. Press to form a crust on the bottom and sides.
  4. Bake at 375 degrees for 8 to 10 minutes. Cool, then loosen the tarts (fill them in the pan). Refrigerate if not served immediately.
  5. Make the filling: melt the chocolate in a heavy saucepan over low heat; set aside.
  6. Cream the butter; gradually add the powdered sugar, beating at medium speed of an electric mixer until smooth. Add the chocolate, mixing until blended. Add the vanilla and salt; mix until blended.
  7. Add the egg yolks, one at a time, beating after each addition. Add 3 tablespoons amaretto, 1 tablespoon at a time, beating well after each addition.
  8. Beat the whipping cream until soft peaks form. Gradually add 1 1/2 tablespoons amaretto; mix until blended. Fold 1 cup of the whipped cream mixture into the chocolate mixture.
  9. Fill the cooled tart shells with the chocolate filling. Chill 3 to 4 hours until firm.
  10. Pipe or dollop with the reserved whipped cream. Garnish with sliced almonds if desired. Yield: 5 dozen tarts.

Goes well with

https://lizotte.cool/recipe/chocolate-amaretto-heavenly-tarts.html

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