Recipe by DI_ANE
"These are my all time favorite - they're delicious. Everyone requests them."
Watch video tips and tricks
unsweetened cocoa powder
maraschino cherries with stems
This recipe worked well for me. I baked the tarts at 350 degrees in the small tart pans. I did add 2 T. milk to the icing to make more of a glaze. These tarts remind a bit of fern cakes, but since they are chocolate, they are even better...more like little black forest torte cakes. The Mr. said they were "dangerous".
The crust was so dry it would not fit down into the tartlet pan - the recipe also does not specify the temperature in which to bake them. I had to make a different crust. I have not yet tried the tarts themselves, but I don't have very high hopes. Hope others will have better luck.
Fond memories of a childhood bakery favorite. I love these. You can make them with or without the cocoa, delicious either way.
* Percent Daily Values are based on a 2,000 calorie diet.
Diane's Almond Tarts
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 119
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Amazing cherry pie or incredible topping for vanilla ice cream? You be the judge.
Your favorite thumbprint cookies, jazzed up with delicious glaze.
Easy and elegant, these almond appetizers are anything but complicated.