Best 6 Toffee Almond Tart Recipes

WHISKY TOFFEE ALMOND TART

Steps:

• Whizz the flour, butter and a pinch of salt in a food processor until it forms fine crumbs. Tip into a bowl, add 4 tablespoons cold water and mix until it comes together. Turn out onto a lightly floured surface and gently knead into a ball. Roll out to a large flat circle - large enough to line a 23cm round, deep, fluted tart tin. Prick the pastry in the bottom of the tin with a fork and transfer to the fridge for 30 minutes to chill.
• Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the tart with baking paper and baking beans, place on a baking sheet and cook for 15 minutes. Remove the paper and beans and bake for a further 5 minutes or until pale golden.
• Meanwhile, put the almonds, cream, sugar, whisky and a pinch of salt into a medium, heavy-based pan. Stir over a low heat until the sugar has dissolved. Increase the heat slightly and simmer, stirring frequently, for 20 minutes or until the mixture thickens and turns a pale gold. Remove from the heat.
• Reduce the oven temperature to 180°C/fan160°C/gas 4. Pour the filling into the pastry case and bake for a further 10 minutes or until golden - it won't be fully set until cooled. Cool in the tin slightly, drizzling with a little more whisky while still hot. Carefully transfer to a wire rack to cool completely.
• Cut the tart into slices and serve with a scoop of vanilla ice cream or a dollop of crème fraîche, if you like.

AUNT ROSE'S FANTASTIC BUTTER TOFFEE

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

ALMOND TOFFEE

Steps:

• Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.

TOFFEE ALMOND SANDIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.

WALNUT TOFFEE TART

Steps:

• In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Combine egg yolks and milk; stir into flour mixture until blended. With lightly floured hands, press dough onto the bottom and 1 in. up the sides of a 12-in. tart pan with removable bottom. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights. Place pan on a baking sheet. Bake at 375° until edges are lightly browned, 12-15 minutes., Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Remove foil from crust; pour filling into crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Store in the refrigerator.

MINIATURE ALMOND TARTS

Steps:

• In a large bowl, cream the butter and cream cheese until smooth. Gradually add flour until well blended. Refrigerate for 1 hour. , Shape into 1-in. balls. Place in ungreased miniature muffin cups; press onto the bottom and up the sides to form a shell. , For filling, in a small bowl, beat the almond paste, eggs and sugar until blended. Fill each shell with about 1-1/2 teaspoons filling., Bake at 325° for 25-30 minutes or until edges are golden brown. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe or spread over tarts. Top each with a cherry half.