Recipe by Brynie Greisman

Almond Toffee Tartlets

()
Leave a Review
Print
Almond Toffee Tartlets
Parve Parve
Easy Easy
16 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts
25 Minutes
Diets
- Vegetarian

I had three criteria when creating this recipe: 1) ease of preparation, 2) beautiful presentation, and 3) delicious taste and texture. These really hit the spot on all three! The crust is store-bought, and you don’t even need a mixer for the filling. They look gorgeous. And the taste!!!! Chewy toffee flavor and crispy crunchy almonds in each bite. Festive too. A perfect Purim treat. They’re so small, you can fargin yourself even two!

Ingredients

Main ingredients

  • 30 tartlet crusts (available in baking supply stores)

  • 1 8-oz. (225-g.) container parve whipping cream

  • 1/8 teaspoon salt (or a drop more if desired)

  • 1/2 cup sugar

Directions

For the Tartlets

1.

Place tartlet crusts on an oven tray lined with Gefen Parchment Paper. Set aside. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

In a small pot, combine the parve whipping cream, salt, and sugar. Bring to a boil over medium heat, whisking constantly.

3.

Add almonds and stir together. Using a teaspoon, fill the tartlets, making sure you have liquid and nuts in each one.

4.

Carefully place in the oven and bake 12 minutes or until set. Don’t overbake. These freeze beautifully.

Tips:

To take this to the next level, simply drizzle some melted chocolate over each tartlet.

Variation:

You can sub other nuts for the almonds if you prefer, or do both. I tried it with a candied hazelnut crunch and with a coconut-nut crunch. Both were outstanding. Just remember to decrease the amount of almonds and to divide the whip mixture evenly.

Credits

Photography: Moshe Wulliger. Food and Prop Styling: Renee Muller.

Recipe tags

almonds beautiful presentation freezer-friendly simple simple dessert tartlet
Almond Toffee Tartlets

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
1 Comment
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Atara
Atara
1 year ago

Hi, how do you know when it’s set? I’ve just made some and not sure when the right time to remove them was. Do they only completely set and become chewy once cooled?

Question
Mark your comment as a question
0
wpdiscuz   wpDiscuz
Join our "What's For Dinner"WhatsApp Group image