From Oonagh Williams of Royal Temptations Catering
- 6 Tbsp. soft butter – use solid butter substitute for dairy free; do not use an oil.
- 1/3 cup sugar
- ¾ cup almond flour or almond meal
- Pinch of salt
- ½ tsp. almond extract
- Preheat oven to 350 degrees F.
- Beat butter, sugar, almonds, salt and extract together to a soft, sticky, paste-like consistency.
- Use a cupcake pan and put 2 tbsp. in each of 8 cupcake holes. Bake in preheated oven for 10 minutes. (You will see a lot of melted butter around the tarts as they cook.)
- Remove from oven, press down the dough to start forming a hollow with walls. Cook for further 5-10 minutes depending on oven. They will be golden brown around edges but can still be pale in middle.
- Cool in pan so they harden a little, but do not let them go cold as they harden and shatter when you try to remove them from pan.
- Serve topped with whipped cream or chocolate ganache and fruit. Or, follow the instruction below for Irish Cream Filling.
Irish Cream Filling
- ½ cup heavy or whipping cream
- 1/2 cup gluten-free semi-sweet chocolate chips
- 2 to 4 Tbsp. Irish cream or other liqueur
- Heat cream in microwave safe bowl until very hot but not boiling over.
- Stir in chocolate, allow to melt, stir well and microwave more if chocolate isn’t smooth enough.
- Add alcohol and refrigerate for several hours until stiffer than set jello pudding.
- Either just spoon chocolate into tarts or whisk until stiff and pipe into tarts. Whisking turns chocolate a lighter color. Piped chocolate will set up stiffer with refrigeration. Tarts stay stable even if filled earlier in the day and refrigerated.