Amaretto Sour – Chocolate Tart

Usual is boring.  Normal is mind-numbing.  It’s time for something truly special.  Straight from The Chocolate Plate, and guaranteed to be your new favorite dessert, I present (drum roll, please) — The Amaretto Sour Chocolate Tart! Combining these classic flavors into a chocolate tart is going to put your baking into the category of legends.

Amaretto Sour - Chocolate Tart - Finished
Like always, this recipe is enticing to the taste buds but still simple enough for the regular Joe.  Don’t be intimidated, just buckle those chocolate belts, follow the EASY instructions and prepare for greatness.

Makes: Four 4″ Tarts
Tools: Scale and Mini Tart Shell Pans and Zester.

Tart Shell:

7.5 oz – Unsalted Butter
3.25 oz – Sugar
.05 oz (1/3tsp) – Salt
Zest of one whole lemon
.10 oz – Vanilla Extract
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2 – Large Eggs
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12.5 oz – All Purpose Flour

Instructions:

1. Weigh and combine the room temperature unsalted butter, sugar, salt, lemon zest and vanilla.  Cream together with a stand mixer or hand mixer until fully combined.
2.  Add the eggs to that mixture and mix together with the same mixer.
3.  Add the flour and mix together with the same mixer until fully combined(don’t over mix).
4. Wrap dough in plastic wrap and set in the refrigerator to chill for at least 3 hours.
5.  Once it has chilled remove it from the refrigerator and roll it to 1/8 inch thick(pretty thin but still thick enough to pick up and move.
6.  Place the thin dough into your TART PAN and cut off excess.  Make small holes with a fork (this helps release air so it doesn’t puff up).

Baked Raw Dough - Ready to Bake
Raw Tart Shell Dough

7.  Bake mini tarts at 375 degrees for 12 minutes.
8.  Remove and let cool.

Baked Tart Shell
Baked Mini Tart Shell

Tart Filling:

Amaretto Dark Chocolate Ganache:
100 grams – Guittard Semisweet Chocolate Chips
55 grams – Heavy Cream
20 grams – Amaretto Liquor

Limoncello White Chocolate Ganache:
100 grams – White Chocolate Chips(Chips do better than white chocolate bars)
36 grams – Heavy Cream
46 grams – Limoncello Liquor

Instructions:

1.  Weigh out and place cream and liquor into a small pot.
2.  Heat on medium-high until the first signs of a boil and then remove from heat.
3.  Pour heavy cream and liquor mixture directly onto the weighed out chocolate in a microwave-safe bowl.  Let sit for 1 minute and then whisk together until fully combined.
4. Fill half of the tart shell with the Amaretto Dark Chocolate Ganache. Let that set for a few minutes and then fill the top half of the tart shell with the Limoncello White Chocolate Ganache.

Tart Process
5.  Let cool in the refrigerator for 1 hour.
6.  Top with whipped cream, lemon zest and lime zest and serve!

Amaretto Sour Chocolate Tart Finished

Amaretto Sour - Chocolate Tart - Cut

Author: thechocolateplate

A Chocolatier On One Mission...To Make The Best Chocolate Recipes Possible And Share Them With YOU!

2 thoughts

    1. There is. You can use lemon extract and almond extract to replace the Limoncello and Amaretto. Just increase the amount of cream you use by the amount of alcohol you are replacing and add 2 tsp of that extract.

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