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Chocolate Irish Cream Almond Tartlets

Chocolate Irish Cream Almond Tartlets

From Oonagh Williams of Royal Temptations Catering

Chocolate Irish Cream Tartlets


  • 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


  1. Preheat oven to 350 degrees F.
  2. Beat butter, sugar, almonds, salt and extract together to a soft, sticky, paste-like consistency.
  3. 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.)
  4. 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.
  5. 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.
  6. 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


  1. Heat cream in microwave safe bowl until very hot but not boiling over.
  2. Stir in chocolate, allow to melt, stir well and microwave more if chocolate isn’t smooth enough.
  3. Add alcohol and refrigerate for several hours until stiffer than set jello pudding.
  4. 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.

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