Gingered Almond Truffle Tart Recipe

Prep Time: 30 Minutes + Chilling
Bake Time: 15 Minutes + Cooling
Makes: 16 Servings

Ingredients: 
- 1 Cup of Heavy Whipping Cream
- 2 Tbsp. of Minced Fresh Gingerroot
- 1 Cup of All-Purpose Flour
- 1/2 Cup of Chopped Almonds
- 1/2 Cup of Confectioners' Sugar
- 1/3 Cup of Baking Cocoa
- 6 Tbsp. of Cold Butter: Cubed
- 1/2 Cup of Amaretto: Divided
- 8 oz of Bittersweet Chocolate; Chopped
- 1/2 Cup of Butter: Softened

Instructions:
1. Preheat oven to 350F. In a small heavy saucepan, heat cream and ginger until bubbles form around sides. Remove from heat.

2. Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup of Amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9 inch fluted tart pan with removable bottom. Bake for 13 to 16 minutes or until set. Cool on a wire rack.

3. Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining Amaretto until blended. Pour into cooling crust. Refrigerate, covered, for at least 2 hours or until set.

Bon Appetit!