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- recipe Almond Crust, below
- 12 ounces cream cheese, softened
- 4 1/2 ounces white baking chocolate, chopped
- 1/3 cup sugar
- 1/2 cup light sour cream
- 1/4 teaspoon almond extract
- 1 egg
- 1 egg yolk
- Whipped cream
- 1 recipe Salted Almond Praline
- Fresh raspberries
1. Prepare crust. In saucepan combine 8 oz. cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Beat in egg and yolk until combined. Pour into crust.
2. Bake in 325 degrees F oven 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline, and berries. Makes 12 servings.
Almond Crust:3. Preheat oven to 325 degrees F. In food processor combine 2 1/2 cups broken cinnamon graham crackers, 1 cup toasted sliced almonds, and 1/3 cup sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. Place on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool.
Salted Almond Praline:4. Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray. In bowl combine 1 cup sliced almonds, 1/2 cup sugar, 2 Tbsp. melted butter, 1 Tbsp. water, 1 tsp. ground cinnamon, and 1/2 tsp. sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces.
5.
- 1 cup sliced almonds
- 1/2 cup sugar
- 2 tablespoons butter, melted
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt flakes
1. Preheat oven to 325 degrees F. Line an 8x8x2-inch baking pan with foil; grease foil. Set aside. In a small bowl combine almonds, sugar, melted butter, water, cinnamon, and sea salt. Spread mixture evenly in prepared pan. Bake 20 minutes or until golden. Cool completely on a wire rack. Break into shards or bite-sized pieces. Store in an airtight container for up to 3 days.
- Servings Per Recipe 12,
- cal. (kcal) 562,
- Fat, total (g) 30,
- chol. (mg) 91,
- sat. fat (g) 14,
- carb. (g) 69,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 4,
- fiber (g) 22,
- sugar (g) 32,
- pro. (g) 10,
- vit. A (IU) 777,
- vit. C (mg) 80,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 85,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 237,
- Potassium (mg) 625,
- calcium (mg) 172,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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