Friday, March 15, 2013

Mini Chocolate Strawberry Almond Tarts

 
These amazing little gluten-free tarts just don't picture well. The picture does not even come close to how amazing they are. If you want a treat, this is about as healthy as you can get! Almond Crust with dark chocolate ganache topping, topped with a half of a strawberry. The perfect portion treat! We are sailing today as you read this and I wanted to have a yummy treat on the boat to celebrate. Serve these at your next get together and everyone will be talking about them.

Gluten-Free Mini Chocolate Strawberry Almond Tarts

crust:
1/2 cup almond meal flour
1/4 cup slivered almonds
1/4 cup sugar in the raw
1/8 teaspoon fine Sea Salt
1/8 teaspoon Baking Soda
1/8 cup melted butter


Chocolate Ganache:

8 ounces good dark chocolate
2 ounces heavy whipping cream




Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, and salt. Add the butter and combine with a spoon.

 Push the almond mixture into a 2" ring mold. If you don't have one you can use baking cup liners and push the mixture into the bottom of the liners.
Bake for 15 minutes to set. 
Set aside.
Melt your dark chocolate with the whipping cream in the microwave at 50% power for 3 minutes, or in a double broiler. Stir until completely smooth.
Top each almond crust with the chocolate ganache.
Slice up your berries and top them. Chill until ready to serve.

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