These Chocolate Almond Tarts made with Ghirardelli chocolate are so easy to make and are decadently delicious. They are an amazing addition to any gathering, or whip them up and keep them all to yourself – like I do!
Ingredients
- For the Almond Shell:
- 3/4 cup finely ground almond meal
- 2 tbsp granulated sugar
- 2 tbsp melted butter
- pinch of salt
- For the filling:
- 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 1/2 cup Ghirardelli Semi-Sweet Bittersweet Chocolate Chips
- 1/2 cup Ghirardelli Milk Chocolate Chips
- 3 tbsp coconut oil
- 1/2 cup almond butter
Instructions
For the Almond Shell:
- Preheat the oven to 375 degrees
- Melt butter by placing in a microwave safe dish and microwaving on high for 20 second intervals, until butter is melted.
Mix finely ground almond meal, granulated sugar, salt and melted butter together. - Firmly press 1-2 tablespoons of this almond mixture into mini muffin pan .
Bake for 7 minutes. When done, set aside to cool in the pan. When cool, gently pry almond shells from the pan.For the filling:
- Place Ghirardelli 60% Cacao Bittersweet Chocolate Chips + 1 tbsp coconut oil in a microwave safe dish and microwave for 30 seconds, remove from microwave and stir and if not melted, microwave again for another 30 seconds. Make sure to stir well between microwaving sessions. When melted, place spoonfuls of this filling into almond shells.
- Repeat this with the Ghirardelli Semi-Sweet Bittersweet Chocolate Chips + coconut oil and the Ghirardelli Milk Chocolate Chips + coconut oil. Use these to fill up some of the cups as well.
- Finally, place the almond butter in a microwave safe dish and microwave for 30 seconds - stir well and drizzle over the filled chocolate almond tarts.
- Set aside to cool. As these cool, they will firm up and will make for a tasty and easy dessert addition to your holiday dessert table.
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