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Mini Almond Tart without Oven

3h 25 mins
Low
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Enjoy these no-bake cakes, sweetened with maple syrup and filled with almonds. This recipe is an easy way to make a delicious dessert, perfect for gatherings or family parties. Accompany with a hot drink.
Learn more about California Almonds

Ingredients

6 portions
  • 2 cups whole wheat cracker, for the base
  • 1/4 cups butter, melted, for the base
  • 1 1/2 cups almond
  • 1 teaspoon powdered ginger
  • 1 teaspoon cinnamon powder
  • 3 tablespoons brandy
  • 1 tablespoon vanilla essence
  • 1 cup maple syrup
  • 10 grams gelatin, hydrated and melted, (each sachet contains 7 grams)
  • enough almond, whole, to decorate
  • enough peppermint, to decorate

Preparation

Place the cookies in a plastic bag and with the help of a rolling pin, crush them. Place the powdered cookies in a bowl and mix with the melted butter until you get a manageable dough.
In individual cake pans (previously greased and with plastic wrap), place a little of the cookie mixture and press with your hands to shape it. Refrigerate until the consistency is firm. Reserve until use.
Cut the almonds into small pieces and mix them with the ginger powder, cinnamon, brandy, vanilla essence, maple syrup and hydrated gelatin until integrated.
Fill the cookie base with the previous mixture until covered. Refrigerate until the consistency is firm and uniform.
Garnish with almond and mint leaves. Enjoy as dessert, you will love it!

PRESENTATION

Garnish with mint leaves.

TIPS

If you don't want to use butter for the base, you can use a little agave syrup.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
430.2
kcal
21.51%
Carbohydrate, by difference
42.8
g
14.27%
Protein
10.2
g
20.4%
Total lipid (fat)
26.4
g
40.62%
100
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Provided by USDA
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