Snickers Almond Butter Tart
User Reviews
5
Snickers Almond Butter Tart
Description
This tart begins with a crust made from almond flour, melted butter, and maple syrup, pressed into a pan and baked until lightly golden. The almond butter caramel is prepared by cooking brown sugar, butter, cream, and almond butter together until smooth and slightly thickened, then cooled before pouring over the crust. Chopped raw almonds add texture and nutty flavor when sprinkled atop the caramel.
The chocolate ganache is a simple mixture of chopped semisweet chocolate and heated cream warmed together until smooth and glossy, then poured over the tart to create a shiny, rich topping. The assembled tart is chilled to set the caramel and ganache layers before serving, resulting in a combined experience of nutty, creamy, and chocolaty flavors with a crisp tart base.
The preparation steps emphasize controlled heating for the caramel to achieve the right thickness without burning and thorough cooling before layering to preserve structure. The tart is suitable for occasions where a nut-forward, chocolate dessert is desired.
Ingredients
almond tart crust
- 2 cup almond flour
- ⅓ cup unsalted butter melted
- 3 tablespoons maple syrup
almond butter caramel
- 1 cup brown sugar
- 3 tablespoons butter unsalted
- 1/2 cup heavy cream
- ⅓ cup almond butter creamy
- 1 tablespoon vanilla extract
- ½ cup almonds chopped, raw
chocolate ganache
- 6 ounces semi-sweet chocolate chopped, high-quality
- ⅓ cup heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Spray a tart pan (mine is a 9-inch round) with nonstick spray.
- Place the almond flour, butter and maple syrup in a large bowl. Stir until combined and the mixture is all moistened. Press it into the tart pan, pressing up the sides slightly.
- Bake the crust for 10 to 12 minutes or until slightly golden. Let it cool completely.
almond butter caramel
- Combine the sugar, butter, cream and almond butter in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and stir in the vanilla. Let it cool to room temperature – it will thicken as it cools!
- Once it’s cool, pour the caramel into the almond tart crust. Top with the chopped almonds. Stick the tart in the fridge while you make the ganache.
chocolate ganache
- Place the chopped chocolate in a bowl.
- Heat the cream in a saucepan over low heat just until it’s warm and the edges bubble. Pour it over the chocolate and let it sit for a minute or two.
- Stir continuously until the chocolate melts, about 2 to 3 minutes. Remove the tart from the fridge and pour the ganache over top. Sprinkle with the flaked salt. Stick the tart back in the fridge.
- Refrigerate for at least 4 hours, or even overnight. To serve, slice into very thin slices because it is so rich. Serve immediately!
User Reviews
Overall Rating
5
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