Almond Butter Chocolate Tarts – Smooth almond butter is combined with cream cheese and whipped cream and filled into chocolate cookie crusts and topped with chocolate drizzle and almond bark pieces to make for a perfect little treat
Almond butter is a newfound love of mine. I love the similar texture it has to peanut butter but its more subtle taste. It’s especially a dream with dark chocolate, which I recently learned through the introduction to the famous Trader Joe’s Dark Chocolate Almond Butter Cups. Have you tried these? If not, you need to get some in your mouth ASAP!
After trying almond butter and dark chocolate together, I was determined to create my own recipe featuring my new favorite duo.
As a result, today I have a killer new dessert to add to your repertoire…Almond Butter Chocolate Tarts!
How These Tarts Are Made
I bought these tart molds back when I made these chocolate berry cups. I love how easy it is to take things out of the mold because it’s made of silicone. But I’ve been struggling to figure out what to bake in them next.
But then it hit me…this is the perfect idea for my almond-chocolate recipe! I decided to make a non-bake peanut butter pie, but substituting almond butter for peanut butter and adding chocolate on top. I love how easy peanut butter pie is but you’d never know it because it tastes incredible! Because of the similar textures, I easily achieved the same results with the almond butter.
This recipe is mostly nonbake – the crust is baked for 5 minutes to get it to set but the rest is nonbake. The filling is made from cream cheese, almond butter, powdered sugar, and freshly whipped cream.
In order for these tarts to have the right consistency, it’s important to use thick, creamy almond butter. Many almond butters are runny and oily – do not use these kinds! I used Barney Almond Butter and it gave these tarts the best texture.
Tips & Tricks
Here are a few more tips to ensure these tarts come together perfectly:
- Cream cheese mixes much easier when it’s softened at room temperature. This is also needed to avoid getting lumps in the filling.
- When forming the crust, make sure to make the edges thick and strong. If they are too brittle and thin, they’ll break when being removed from the molds.
- These tarts are made to eat chilled. This ensures the filling gets nice and thick. So make sure to give yourself at least an hour for the finished tarts to set in the refrigerator.
Almond Butter Chocolate Tarts
- 25 Oreo cookies
- 4 tablespoons butter melted
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 cup creamy almond butter
- 8 ounces cream cheese softened
- 1 1/4 cup powdered sugar
- 4 ounces dark chocolate
- 4 ounces dark chocolate almond bark (I used Bark Thins)
- Preheat oven to 350 degrees. Spray silicone tart baking sheet with nonstick spray. Place onto baking sheet. Set aside.
- Process Oreo cookies until they turn into fine crumbs. Add melted butter and stir together until combined. Spoon about 2 tablespoons in each tart shell. Using a shot glass or small glass, press crumbs into shell and up the sides.
- Bake in preheated oven for 5-7 minutes. Remove from oven and let it cool completely.
- Add heavy cream and granulated sugar to a bowl fitted for a stand mixer. With the whisk attachment, beat cream until stiff peaks form. Remove whipped cream and place into a small bowl. Add cream cheese, almond butter, and powdered sugar to bowl. Using a paddle attachment, mix ingredients until combined.
- Gently fold in whipped cream so it doesn't deflate. Scoop about 1/4 cup of mixture into each tart shell. Using the back of a spoon, spread filling to the edges of the shell.
- Melt 4 ounces of dark chocolate and drizzle over each tart. Top with chopped chocolate almond bark pieces. Place tarts into fridge to set for 1 hour and then serve.
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