Almond Rocher Tarts

Almond Rocher Tarts that I sold in my bakery are easier to make than you think!

Individual tarts with  a shortbread cookie crust and creamy almond custard

Each bite tastes like milk and cookies!

With just the right amount of ganache on each one
And adorned with a jumbo Almond Rocher truffle that has a surprise liquid center!

No affiliation with any product or company linked below, solely for visual reference

Notes for Success:

I’m using 4″ individual tart molds but you can also make this entire recipe into 1-8″ tart pan instead

In order to make these exactly like I did, you will need a sphere mold to make the truffles
And tempered chocolate is imperative. It is recommended to use good quality couverture for truffles
But keep in mind this will need to be tempered; I have a full video tutorial for how to temper chocolate so be sure to watch that

Otherwise just use a chocolate coating like the one from King David *not sponsored

Of course you can also make this project a zillion times easier by scooping truffle ganache and rolling into crushed almonds instead!
Like I did here in my recipe and video tutorial for two ingredient truffles!

WARNING: Due to the liquid milk center in the truffles it is important to know that they are messy to make and to eat!
So if you do not want to be liable for a dry cleaning bill you may want to opt for the traditional thicker cream center rather than the liquid one here!
See notes in recipe section for adjustments

WATCH THE  VIDEO FOR HOW TO MAKE ALMOND ROCHER TARTS

Almond Rocher Custard Tarts

Each bite taste like milk & cookies! With a perfect sucre tart crust, vanilla custard & liquid center truffles for a stunning plated dessert option!

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Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings 6

Ingredients

  

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For the Cookie Dough Tart Shells:

• 1½ cups All Purpose Flour 187g
• ½ teaspoon Baking Powder
• ¼ teaspoon Salt
• ½ cup Vegan Butter 113g
• ½ cup Granulated Sugar 100g
• 1 Tbs Golden Flax Meal 8g
• 2 Tbs Hot Water 30ml
• ½ teaspoon Almond Extract

For the Almond Custard:

• 2¼ cup Plant Milk 540ml
• ¾ cup Granulated Sugar 150g
• 4 Tbs Cornstarch 32g
• 1 teaspoon Almond Extract 5ml

For the Rocher Truffles

• 1 lb Tempered Chocolate 454g
• 1 cup Crushed Toasted Almonds

For the Liquid Centers:

• ½ cup White Chocolate
• 6 Tbs Almond Milk 90ml
• 1 teaspoon Almond extract 5ml

for the icings

• ½ Recipe Chocolate Ganache
• ¼ Recipe Buttercream
• 1 teaspoon Almond Extract
• 2 Tbs Almond Butter

Instructions

 

• To cut down on a heavy prep day all at once time I like to prepare my ganache & buttercream recipes ahead of time according to the recipe instructions on both posts (both recipes can be prepared up to a week ahead & kept refrigerated until needed)
• Listed under "the icings section" I added almond extract & almond butter to my buttercream at the last stage of mixing
• Make the Liquid Center Almond Rocher truffles with the tempered chocolate shells as shown in the video tutorial, or simply make the thickened recipe for white chocolate ganache as noted below in the notes section & simply rolling the scooped balls of ganache in roasted crushed almonds *you will not have liquid centers this way, but the process is 100X easier
• Either way you will melt the white chocolate together with the plant milk & then add the almond extract
• Next prepare the cookie dough recipe by creaming the vegan butter with the sugar until light & fluffy, about 4- 5 minutes.
• Meanwhile combine the flax meal & hot water then let stand to thicken
• Add the almond extract to the flax paste
• Add the salt & the flax paste to the sugar mixture then mix on high speed for 5 seconds to emulsify
• Stop the mixer & scrape the sides of the bowl then add the flour & baking powder Mix until it all comes together to a soft dough
• Wrap this dough disc in plastic wrap & chill for at least 2 hours or overnight before using
• Once the dough is chilled roll it out on a lightly floured surface to about ¼" thickness & line your tart molds as shown in the video tutorial
• Prick the bottom of each tart shell with a fork then bake for 18-20 minutes in a preheated 350F oven until golden browned.
• Cool while you prepare the custard by combining the sugar, cornstarch & plant milk together in a medium sauce pot whisking constantly over medium high heat
• Bring to a boil them remove from heat & stir in the almond extract
• Spoon the hot custard evenly into the cooled tart shells then refrigerate to set
• Once the custard is set spread about 3 Tbs of warm ganache over each one then pipe a rosette of almond buttercream
• Place an Almond Rocher truffle on each tart & serve or refrigerate according to the notes section below

Video

Notes

 

To adjust the liquid center to a soft truffle center increase the white chocolate by double the amount while leaving the rest of the ingredients the same. Allow this white chocolate ganache to set to a scoopable consistency then roll the balls into roasted crushed almonds

Storage Almond Rocher Custard Tarts must stay refrigerated and can be stored up to 5 days

Tried this recipe?Let us know how it was!