1 1/4 cups almonds
1 cup dates (or dried apricots)
1/8 teaspoons salt
2 tablespoons butter (melted, optional)
600 grams heavy cream
amaretto liqueur (5 cl.)
250 grams white chocolate
250 grams milk chocolate
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1First, make the base. In a food processor or coffee grinder, grind the almonds until fine. Remove the almonds and do the same with the dates. Mix the 2 together with salt.
2If the mixture is too dry and will not stick together, add in 1 to 2 tablespoons of melted butter. Press this mixture into the base and sides of a 20 centimeter springform pan.
3Refrigerate the base while you make the filling.
4For the filling, start by whisking the heavy cream into stiff peaks. At the very end, add the amaretto.
5In separate bowls, melt the white chocolate and milk chocolate in the microwave.
6Fold half the whipped cream into the white chocolate and the other half into the milk chocolate.
7Remove the base from the refrigerator and add the milk chocolate mixture to it and smooth out the top. Refrigerate again at least 15 minutes until the chocolate has set a bit.
8Once set, add the white chocolate mixture on top. Smooth out the top and refrigerate overnight.
9Sift cocoa powder over the tart before serving.
PER SERVING *
|Calories1660Calories from Fat1110|
|% DAILY VALUE*|
|Calories from Fat1110|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Connie B. 25 May 2015
I went with dates and it tasted amazing. The filling was light and fluffy and reminded me of a mouse. I used a regular pie pan instead since I did not have a springboard pan. I enjoyed the effect of revealing the layers of the tart at serving.