| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1/4 | c | White sugar |
| 1/2 | c | Unsalted butter, chilled |
| 2 | Egg yolks | |
| 1/4 | c | Finely ground almonds |
| 1 | t | Almond extract |
| Ice water | ||
| 3/4 | c | Salted butter |
| 1 | c | Dark brown sugar, firmly |
| packed | ||
| 1/3 | c | Honey |
| 3 | T | Heavy cream |
| 1 | t | Vanilla extract |
| 1 | Miniature semisweet | |
| chocolate chips |
INSTRUCTIONS
Pastry: combine flour, sugar and butter with pastry cutter until dough resembles a coarse meal. Add yolks, ground almonds, and extract. Slowly add ice water until dough can be shaped into a ball. Flatten dough into a disk. Wrap tightly and chill until firm. On floured board, roll out dough to 1/4 inches. Cut into 4 inch rounds to fit 3 1/2 inch tart pans. Press gently into pans and chill 15 minutes. Preheat oven to 400. Remove tart shells from refrigerator and prick bottoms with fork. Bake 15 minutes or until edges turn golden brown. Cool to room temperature. Filling: mix together butter, brown sugar, and honey in heavy saucepan and cook over medium heat until sugar dissolves. Turn heat to high and boil without stirring 2 minutes or until bubbly. Remove from heat and stir in cream and vanilla and cool 5 minutes. Pour caramel mixture into tart shells and cool. Sprinkle with miniature chocolate chips. Recipe By :THE DESSERT SHOW SHOW #DS3003 Posted to MC-Recipe Digest V1 #259 Date: Sat, 26 Oct 1996 00:12:04 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 4800
Calories From Fat: 2674
Total Fat: 306.9g
Cholesterol: 822.5mg
Sodium: 176.1mg
Potassium: 930.6mg
Carbohydrates: 511.4g
Fiber: 14.9g
Sugar: 309.2g
Protein: 37.6g